title: Characterizing commercial pureed foods: sensory, nutritional, and textural analysis.
abstract: Dysphagia (swallowing impairment) is a common consequence of stroke and degenerative diseases such as Parkinson's and Alzheimer's. Limited research is available on pureed foods, specifically the qualities of commercial products. Because research has linked pureed foods, specifically in-house pureed products, to malnutrition due to inferior sensory and nutritional qualities, commercial purees also need to be investigated. Proprietary research on sensory attributes of commercial foods is available; however direct comparisons of commercial pureed foods have never been reported. Descriptive sensory analysis as well as nutritional and texture analysis of commercially pureed prepared products was performed using a trained descriptive analysis panel. The pureed foods tested included four brands of carrots, of turkey, and two of bread. Each commercial puree was analyzed for fat (Soxhlet), protein (Dumas), carbohydrate (proximate analysis), fiber (total fiber), and sodium content (Quantab titrator strips). The purees were also texturally compared with a line spread test and a back extrusion test. Differences were found in the purees for sensory attributes as well as nutritional and textural properties. Findings suggest that implementation of standards is required to reduce variability between products, specifically regarding the textural components of the products. This would ensure all commercial products available in Canada meet standards established as being considered safe for swallowing.
authors.affiliation: a Department of Food Science , University of Guelph , Guelph , Ontario , Canada.
authors.forename: Laurel
authors.initials: L
authors.lastname: Ettinger
authors.forename: Heather H
authors.initials: HH
authors.lastname: Keller
authors.forename: Lisa M
authors.initials: LM
authors.lastname: Duizer
mesh_terms: D001939:Bread; D002170:Canada; D003257:Consumer Product Safety; D018552:Daucus carota; D003680:Deglutition Disorders / Q000178:diet therapy; D004040:Dietary Carbohydrates / Q000032:analysis; D004041:Dietary Fats / Q000032:analysis; D004043:Dietary Fiber / Q000032:analysis; D004044:Dietary Proteins / Q000032:analysis; D005504:Food Analysis; D005511:Food Handling; D019648:Foods, Specialized; D006801:Humans; D008134:Long-Term Care; D008460:Meat; D009735:Nursing Homes; D009753:Nutritive Value; D012982:Sodium, Dietary / Q000032:analysis; D013649:Taste; D014421:Turkey
chemical_list: D004040:Dietary Carbohydrates; D004041:Dietary Fats; D004043:Dietary Fiber; D004044:Dietary Proteins; D012982:Sodium, Dietary
keywords: commercial pureed foods; dysphagia; nutrition; sensory; textural comparison