Merino Gorka, Marín-Arroyo Maria Remedios, Beriain María José, Ibañez Francisco C
Research Institute on Innovation & Sustainable Development in Food Chain (IS-FOOD), Universidad Pública de Navarra (UPNA), 31006 Pamplona, Spain.
Foods. 2021 Feb 23;10(2):480. doi: 10.3390/foods10020480.
Dishes whose texture has been modified for dysphagia undergo changes in other sensory characteristics as well. Therefore, it is necessary to identify these characteristics in adapted dishes and their relationship to hedonic acceptance. In the present work, the sensory characteristics of five dishes adapted to dysphagia associated with cerebral palsy were investigated using the check-all-that-apply method. A hedonic evaluation with a panel of non-dysphagic judges was performed to relate the degree of acceptance with the sensory characteristics of the adapted dishes. The identification of the original non-adapted dish as well as the relationship between the hedonic evaluation by non-dysphagic judges and dysphagic judges were explored. The main attributes of the dishes adapted to dysphagia were "homogeneity" and "easy-to-swallow". Attributes that increased the hedonic evaluation were "flavorful", "flavor of the original dish", "soft texture", "easy-to-swallow", and "odor of the original dish". The attributes that decreased the hedonic evaluation were "thick mash" and "bland". The fish dish was the only one correctly identified more than 62.5% of the time. The adapted dishes received scores above 4.7 out of 9.0 in the hedonic evaluation. The most accepted dishes were the chicken stew and the chickpea stew. Except for the pasta dish, the test yielded similar results to those obtained with dysphagic judges. The texture-modified dishes were correctly characterized and accepted. This study shows that all the sensory characteristics of the adapted dishes are crucial for acceptance and identification.
针对吞咽困难而改变质地的菜肴，其其他感官特性也会发生变化。因此，有必要识别这些改良菜肴的特性及其与享乐接受度的关系。在本研究中，使用多选法对五种适应脑瘫相关吞咽困难的菜肴的感官特性进行了调查。由无吞咽困难的评委组成的小组进行了享乐评价，以将接受程度与改良菜肴的感官特性联系起来。探讨了原始未改良菜肴的识别以及无吞咽困难的评委与吞咽困难的评委之间享乐评价的关系。适应吞咽困难的菜肴的主要属性是“均匀性”和“易于吞咽”。提高享乐评价的属性是“美味”、“原菜肴的味道”、“质地柔软”、“易于吞咽”和“原菜肴的气味”。降低享乐评价的属性是“浓稠的糊状”和“平淡无味”。鱼肉菜肴是唯一一种被正确识别超过62.5%时间的菜肴。改良菜肴在享乐评价中的得分高于9.0分中的4.7分。最受欢迎的菜肴是炖鸡肉和炖鹰嘴豆。除了面食菜肴外，该测试得出的结果与吞咽困难的评委得出的结果相似。质地改良的菜肴得到了正确的表征和接受。这项研究表明，改良菜肴的所有感官特性对于接受度和识别都至关重要。
