Höglund Evelina, Ekman Susanne, Stuhr-Olsson Gunnel, Lundgren Christina, Albinsson Berit, Signäs Michael, Karlsson Christina, Rothenberg Elisabet, Wendin Karin
RISE Research Institutes of Sweden, Agrifood and Bioscience, Göteborg, Sweden.
Findus Special Foods, Bjuv, Sweden.
Food Nutr Res. 2018 Oct 26;62. doi: 10.29219/fnr.v62.1572. eCollection 2018.
The population of older adults is growing and many are at risk of disease-related malnutrition. This is a serious condition which increases the risk for other diseases and distress, human suffering and puts a high load on health care costs. Meal concepts tailored to suit the needs of older adults are required to decrease the incidence of disease-related malnutrition.
To evaluate sensory perception regarding a concept of small, protein and energy-enriched multi-component meals designed according to the nutritional needs of older adults.
A meal concept of small main courses with complementary desserts and protein and energy-enriched products was evaluated using triangle tests, hedonic evaluation and focus group discussion. Enriched sauces and meals were compared to corresponding commercial products regarding appearance, taste, consistency and overall acceptance.
The concept of a small main course with a complementary dessert was generally perceived as positive by the target group. The acceptance scores for the enriched meals were generally lower than for the commercial meals, mainly owing to the packaging of the enriched meals which required covering the food in sauce. Enriched sauces contained approximately 90% more protein than the commercial sauces. However, protein enrichment affected the sensory properties of the sauces and they were perceived as thicker, creamier and less flavour-intensive.
A concept based on small, protein and energy-enriched meals supplemented with a dessert was considered suitable for increasing the energy and protein intakes of older adults provided that the method of enrichment ensures attractive sensorial properties.
老年人口正在增长，许多人面临与疾病相关的营养不良风险。这是一种严重的状况，会增加患其他疾病的风险、导致不适和痛苦，并给医疗保健成本带来沉重负担。需要量身定制适合老年人需求的膳食方案，以降低与疾病相关的营养不良发生率。
评估根据老年人营养需求设计的富含蛋白质和能量的小型多成分膳食方案的感官认知。
采用三角试验、享乐评价和焦点小组讨论，对包含小型主菜、搭配甜点以及富含蛋白质和能量产品的膳食方案进行评估。将强化酱汁和膳食与相应的商业产品在外观、味道、稠度和总体接受度方面进行比较。
目标群体总体上对搭配甜点的小型主菜方案持积极看法。强化膳食的接受评分普遍低于商业膳食，主要原因是强化膳食的包装需要用酱汁覆盖食物。强化酱汁的蛋白质含量比商业酱汁大约多90%。然而，蛋白质强化影响了酱汁的感官特性，它们被认为更浓稠、更奶油状且风味更淡。
基于富含蛋白质和能量的小型膳食并辅以甜点的方案，被认为适合增加老年人的能量和蛋白质摄入量，前提是强化方法能确保具有吸引人的感官特性。
