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10 pages, 231 KiB

Open AccessArticle

Food Puree for Seniors: The Effects of XanFlax as a New Thickener on Physicochemical and Antioxidant Properties

by Chang Geun Lee, Youn Young Shim, Martin J. T. Reaney and Hye-Ja Chang

Foods 2021, 10(5), 1100; https://doi.org/10.3390/foods10051100 - 15 May 2021

Cited by 15 | Viewed by 2549

Abstract

With the increasing number of older adults, the elderly-friendly food market has been rapidly growing. The physicochemical and antioxidant properties of soymilk-based banana-blueberry-puree with and without flaxseed-based (XanFlax) and xanthan-gum-based (brand G) thickeners were compared as a potential senior food. Samples included a [...] Read more.

With the increasing number of older adults, the elderly-friendly food market has been rapidly growing. The physicochemical and antioxidant properties of soymilk-based banana-blueberry-puree with and without flaxseed-based (XanFlax) and xanthan-gum-based (brand G) thickeners were compared as a potential senior food. Samples included a control, three treatments with XanFlax (1%, 3%, and 5%), and three treatments with brand G (1.35%, 2.7%, and 5.4%). The physicochemical (color, sugar, salinity, pH, viscosity, and hardness) and antioxidant properties [DPPH, ABTS, reducing power (RP), and total polyphenol content (TPC)] were compared. The chromaticity values (L*, a*, and b*) and pHs were similar among all treatments and the control, but the salinity of brand G showed statistical differences (p < 0.05). All samples met the Korean Industrial Standards for senior foods in terms of viscosity and hardness, while samples with brand G were harder and more viscous than those with XanFlax and the control (p < 0.001). XanFlax samples had greater ABTS radical scavenging activities than the control and brand G samples (p < 0.001). Although, the developed puree can be a possible senior food product without the addition of thickeners, XanFlax might be applied as a non-xanthan gum-based viscosity thickener with antioxidant functions for senior-friendly foods. Full article

(This article belongs to the Special Issue Optimised Food Products for Elderly Populations)

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15 pages, 3655 KiB

Open AccessArticle

Rescuing Flavor Identity and Dynamic Perception in Puréed Dishes; A Restructuring Solution for the Purée Diet

by Elizabeth Carrillo, Laura Laguna, Carla Arancibia and Amparo Tárrega

Foods 2021, 10(4), 905; https://doi.org/10.3390/foods10040905 - 20 Apr 2021

Cited by 6 | Viewed by 3075

Abstract

With age, difficulties with masticating and swallowing means food consistency and structure must be modified, such as puréeing food. However, elderly consumers have reported that puréed food’s taste lacks appeal. This study shows how puréeing food changes the recognition and dynamics of flavors [...] Read more.

With age, difficulties with masticating and swallowing means food consistency and structure must be modified, such as puréeing food. However, elderly consumers have reported that puréed food’s taste lacks appeal. This study shows how puréeing food changes the recognition and dynamics of flavors and new strategies to improve them. Further, to measure the identification and dynamics of flavor, a new sensory method was investigated that combined Free Choice and Temporal Order of Sensation (Free-TOS). Three dishes (macaroni, pizza, and potato salad), their purées, and three pasta purées with added flavors (cheese and dry-cured ham; added directly or as an oil in water emulsion or using two types of emulsions (oil in water and water in oil) were assessed by three groups of 60 consumers using Free-TOS. Results showed that in the purée the frequency of mentioned sensations decreased compared with the dish, as it was more difficult to identify flavors. Adding flavors in powder form only allowed a cheese/ham flavor identification, but in the purées with emulsions, it was possible to identify the dry-cured ham flavor. Therefore, this study showed that the Free-TOS method does not need a predetermined attribute list and registers the actual identified flavors and their order of appearance. Full article

(This article belongs to the Special Issue Optimised Food Products for Elderly Populations)

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15 pages, 9987 KiB

Open AccessFeature PaperArticle

Nutrition in Disguise: Effects of Food Neophobia, Healthy Eating Interests and Provision of Health Information on Liking and Perceptions of Nutrient-Dense Foods in Older Adults

by Olivia C. Romaniw, Ritika Rajpal, Alison M. Duncan, Heather H. Keller and Lisa M. Duizer

Foods 2021, 10(1), 60; https://doi.org/10.3390/foods10010060 - 29 Dec 2020

Cited by 9 | Viewed by 3231

Abstract

Older adults (60+ years) are at higher risk of malnutrition. Improving the nutrient-density of their diets is important but presents challenges due to the introduction of new ingredients, liking implications and heterogeneity of older consumers. Ten nutrient-enhanced foods were evaluated for liking (9-point [...] Read more.

Older adults (60+ years) are at higher risk of malnutrition. Improving the nutrient-density of their diets is important but presents challenges due to the introduction of new ingredients, liking implications and heterogeneity of older consumers. Ten nutrient-enhanced foods were evaluated for liking (9-point hedonic scale) and sensory perception (check-all-that-apply) by 71 older adults. Three foods were re-evaluated after participants were provided with information about their healthy ingredients and benefits. Participants were also segmented based on their degrees of food neophobia and interests in healthy eating, using questionnaires. The results showed that eight foods had adequate sensory appeal (overall hedonic score of ≥6) to be pursued for residential care menus. Segmentation based on food neophobia and healthy eating interests did not yield any meaningful differences between groups. The effect of health information on liking for the overall sample and subgroups was product-specific: liking scores only increased for the raspberry banana smoothie in the overall test population and higher healthy eating interest subgroup. Health information may lead to the experience of more positive attributes in some foods. Overall, eight foods that were tested could be accepted by a wide range of consumers and providing them with health information may further improve acceptance. Full article

(This article belongs to the Special Issue Optimised Food Products for Elderly Populations)

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28 pages, 2701 KiB

Open AccessArticle

Consistent Effects of Whey Protein Fortification on Consumer Perception and Liking of Solid Food Matrices (Cakes and Biscuits) Regardless of Age and Saliva Flow

by Victoria Norton, Stella Lignou, Stephanie P. Bull, Margot A. Gosney and Lisa Methven

Foods 2020, 9(9), 1328; https://doi.org/10.3390/foods9091328 - 21 Sep 2020

Cited by 19 | Viewed by 4502

Abstract

Although there are numerous high protein products on the market, they are typically not designed with, or for, older consumers. This is surprising considering that dietary guidelines recognise the need for higher protein intake in later life. Protein fortified products are, however, associated [...] Read more.

Although there are numerous high protein products on the market, they are typically not designed with, or for, older consumers. This is surprising considering that dietary guidelines recognise the need for higher protein intake in later life. Protein fortified products are, however, associated with negative sensory attributes and poor consumer acceptance. This paper investigates the extent of mouthdrying sensations within a high protein solid food matrix, along with the effect of age and saliva flow. Solid models using cakes and biscuits, with or without protein fortification, were investigated. The sensory profile and physical properties were analysed and two volunteer studies (n = 84; n = 70) were carried out using two age groups (18–30; 65+). Volunteers rated individual perception and liking of products, and salivary flow rates (mL/min) were measured. Unstimulated salivary flow rates were significantly lower (p < 0.05) in older adults, although this was not found to influence product perception. Protein fortification of cakes and biscuits significantly increased (p < 0.05) perceived mouthdrying, hardness and “off” flavours, and significantly reduced (p < 0.05) melting rate, moistness and liking compared with the control versions. There is a clear need to address negative sensory attributes associated with protein fortification of cakes and biscuits to ensure product suitability for older adults. Full article

(This article belongs to the Special Issue Optimised Food Products for Elderly Populations)

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Review

Jump to: Research

18 pages, 3717 KiB

Open AccessReview

A Theoretical Framework on the Determinants of Food Purchasing Behavior of the Elderly: A Bibliometric Review with Scientific Mapping in Web of Science

by Khaled Alhammadi, Luna Santos-Roldán and Luis Javier Cabeza-Ramírez

Foods 2021, 10(3), 688; https://doi.org/10.3390/foods10030688 - 23 Mar 2021

Cited by 11 | Viewed by 8023

Abstract

The past few years have seen significant demographic changes in most regions, including an increased elderly population. Subsequently, elderly citizens comprise an important market segment of consumers, with the food industry one of the most affected areas in this context. However, food market [...] Read more.

The past few years have seen significant demographic changes in most regions, including an increased elderly population. Subsequently, elderly citizens comprise an important market segment of consumers, with the food industry one of the most affected areas in this context. However, food market managers previously believed that elderly consumers’ needs were stereotyped in nature. The lack of focus on this sector, therefore, left elderly consumers as an untapped market, without realizing the financial independence of this segment regarding their nutrition. This research will attempt to provide the key determinant factors on elderly consumers’ behavior related to food. For that purpose, a complete literature review of more than 123 papers regarding these concepts has been carried out. Once analyzed, we highlight the common insights to give clear guidance for supermarket managers and food manufacturers to have a better knowledge of the reasons behind elderly people’s food acquisitions. Full article

(This article belongs to the Special Issue Optimised Food Products for Elderly Populations)

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20 pages, 650 KiB

Open AccessReview

Functional Food for Elderly High in Antioxidant and Chicken Eggshell Calcium to Reduce the Risk of Osteoporosis—A Narrative Review

by Marcellus Arnold, Yolanda Victoria Rajagukguk and Anna Gramza-Michałowska

Foods 2021, 10(3), 656; https://doi.org/10.3390/foods10030656 - 19 Mar 2021

Cited by 42 | Viewed by 9266

Abstract

The elderly population is increasing globally and is predicted to reach 1.5 billion in 2050. The quality of life of the elderly must be concerned, for example, with developing functional food for the elderly. In this article, the development of functional food to [...] Read more.

The elderly population is increasing globally and is predicted to reach 1.5 billion in 2050. The quality of life of the elderly must be concerned, for example, with developing functional food for the elderly. In this article, the development of functional food to reduce the risk of osteoporosis in the elderly is reviewed. Oxidative stress is one of the factors which accelerates osteoporosis. Various antioxidants, including vitamin C, vitamin E, polyphenols, or lycopene, have been proven by former studies to have antioxidant activity, therefore, could reduce the risk of osteoporosis. Additionally, the application of eggshell powder in various food products has been reported to improve calcium intake, and its usage is environmentally sustainable as this could contribute to reducing food waste. The application of both antioxidants and calcium could be a good combination, but the amount of some antioxidants must be concerned so it would not interfere with the bioavailability of calcium. Therefore, this review aims to explore the functional food for the elderly to reduce the risk of osteoporosis, particularly with antioxidants and calcium from chicken eggshells. The eating preference and dietary pattern of the elderly are also considered to determine the suitable form of functional food for the elderly. The results presented in the study may be the basis for the development of new calcium-enriched food products for the elderly. Full article

(This article belongs to the Special Issue Optimised Food Products for Elderly Populations)

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30 pages, 2200 KiB

Open AccessReview

Influence of Age and Individual Differences on Mouthfeel Perception of Whey Protein-Fortified Products: A Review

by Victoria Norton, Stella Lignou and Lisa Methven

Foods 2021, 10(2), 433; https://doi.org/10.3390/foods10020433 - 16 Feb 2021

Cited by 19 | Viewed by 4866

Abstract

Protein needs are considered to increase with age, with protein consumption being associated with many positive outcomes. Protein-fortified products are often used to improve nutritional status and prevent age-related muscle mass loss in older adults. Accordingly, older adults are commonly provided with products [...] Read more.

Protein needs are considered to increase with age, with protein consumption being associated with many positive outcomes. Protein-fortified products are often used to improve nutritional status and prevent age-related muscle mass loss in older adults. Accordingly, older adults are commonly provided with products fortified with whey protein; however, such products can cause mouthdrying, limiting consumption and product enjoyment. Currently, the extent to which age and individual differences (e.g., saliva, oral health, food oral processing) influence the perception of whey protein-derived mouthdrying is relatively unclear. Previous research in this area has mainly focused on investigating mouthdrying, without taking into account individual differences that could influence this perception within the target population. Therefore, the main focus of this review is to provide an overview of the relevant individual differences likely to influence mouthfeel perception (specifically mouthdrying) from whey protein-fortified products, thereby enabling the future design of such products to incorporate better the needs of older adults and improve their nutritional status. This review concludes that age and individual differences are likely to influence mouthdrying sensations from whey protein-fortified products. Future research should focus more on the target population and individual differences to maximise the benefits from whey protein fortification. Full article

(This article belongs to the Special Issue Optimised Food Products for Elderly Populations)

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16 pages, 1674 KiB

Open AccessFeature PaperReview

Aging and the (Chemical) Senses: Implications for Food Behaviour Amongst Elderly Consumers

by Charles Spence and Jozef Youssef

Foods 2021, 10(1), 168; https://doi.org/10.3390/foods10010168 - 15 Jan 2021

Cited by 27 | Viewed by 7711

Abstract

The growing aging population are increasingly suffering from the negative health consequences of the age-related decline in their senses, especially their chemical senses. Unfortunately, however, unlike for the higher senses of vision and hearing, there is currently nothing that can be done to [...] Read more.

The growing aging population are increasingly suffering from the negative health consequences of the age-related decline in their senses, especially their chemical senses. Unfortunately, however, unlike for the higher senses of vision and hearing, there is currently nothing that can be done to bring back the chemical senses once they are lost (or have started their inevitable decline). The evidence suggests that such chemosensory changes can result in a range of maladaptive food behaviours, including the addition of more salt and sugar to food and drink in order to experience the same taste intensity while, at the same time, reducing their overall consumption because food has lost its savour. Here, though, it is also important to stress the importance of the more social aspects of eating and drinking, given the evidence suggesting that a growing number of older individuals are consuming more of their meals alone than ever before. Various solutions have been put forward in order to try to enhance the food experience amongst the elderly, including everything from optimising the product-intrinsic food inputs provided to the remaining functional senses through to a variety of digital interventions. Ultimately, however, the aim has to be to encourage healthier patterns of food consumption amongst this rapidly-growing section of the population by optimising the sensory, nutritional, social, and emotional aspects of eating and drinking. An experimental dinner with the residents of one such home where nostalgic-flavoured healthy ice-creams were served is described. Full article

(This article belongs to the Special Issue Optimised Food Products for Elderly Populations)

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