Acceptance Testing of Food Products for Older Persons with Dysphagia
Keywords:
acceptance testing, food innovation, older person, dysphagiaAbstract
Older persons with dysphagia are at risk of malnutrition. Food products developed for this group of persons should have appropriate texture and acceptable for older persons. This one-group posttest only experimental research study aimed to investigate the acceptance of food products among older persons with dysphagia. Thirty-two subjects with dysphagia were purposively selected from Thammapakorn Social Welfare Development Center for Older Person Chiang Mai and Wai Thong Niwet Home for the Aged between November 2018 and March 2019. Subjects were assigned to eat five food products, including 1) cooked mixed rice, 2) smoked grilled fish ball, 3) fish maw soup jelly, 4) banana in coconut milk puree, and 5) snake fruit in syrup puree, once a day for three months in addition to main meals. Instruments used for data collection consisted of the Demographic Data Recording Form, Swallowing Readiness Evaluation Form, Functional Oral Intake (FOIS), 9-point Hedonic Scale, and Amount of Food Product Consumption Recording Form. Data were analyzed using descriptive statistics. The results after three months of food product testing revealed that:
- The overall acceptance of all food products in terms of color, smell, solidity, viscosity, and taste was at a moderate to high levels. The products with the highest level of acceptance were banana in coconut milk puree ( = 8.69, SD.= 0.74), followed by snake fruit in syrup puree ( = 8.63, SD.= 0.79), cooked mixed rice ( = 8.31, SD.=1.0) and fish maw soup jelly ( = 8.16, SD.= 1.02). Smoked grilled fish ball gained the least acceptance ( = 7.78, SD 1.21) from a total score of 9.
- The level of chewing and swallowing difficulty was the easiest for all food products, with a mean ranging between 8.59 and 8.84 (SD. 0.37-0.67) from the total score of 9.
- The products consumed in whole amount in each meal were banana in coconut milk puree and snake fruit in syrup puree, followed by cooked mixed rice that was consumed in whole amount by almost all of the subjects (90.63%) in each meal. Fish maw soup jelly and smoked grilled fish ball were consumed in whole amount by approximately two-third of the subjects (68.75-71.88%) in each meal.
The result of this study indicated that all food products were accepted by older persons with dysphagia in terms of color, smell, taste, texture and ease of chewing and swallowing. Most of the older persons could consume the whole amount of all food products in each meal. Therefore, the developed food products can be used to improve the amount of food intake of older persons with dysphagia.
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