Liu F, Yin J, Wang J, Xu X. Food for the elderly based on sensory perception: A review.
Curr Res Food Sci 2022;
5:1550-1558. [PMID:
36161227 PMCID:
PMC9489541 DOI:
10.1016/j.crfs.2022.09.014]
[Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2022] [Revised: 08/23/2022] [Accepted: 09/12/2022] [Indexed: 11/29/2022] Open
Abstract
Background
The impairments of physiological functions caused by aging are common problems in the elderly, especially the impairments of sensory perception. Besides, close relationship between food sensory perception and nutritional status also suggests the importance of dietary management for the elderly population. The foods taking sensory perception into account are urgently needed by the elderly.
Scope and approach
This review analyzed sensory perception changes and their effects on food behaviors and nutritional status. Besides, sensory properties essential for aged-foods and acquisition methods, as well as current status of such foods were summarized.
Key findings and conclusions
Soft, smooth and moisty foods were more suitable for the elderly with chewing and swallowing dysfunction, which can be prepared by gelation, enzyme treatment, blade tenderization and other non-thermal technologies. Flavor enhancement/enrichment, irritant addition and packet sauces were recommended to compensate the impairment of chemical sensory. Molds, piping bag and 3D printing were suggested for refining appearance of pureed foods, and improving appetite of the elderly.
Sensory perception changes of the elderly affect food behaviors and health.
Soft, smooth, and moisty foods are more suitable for the elderly.
Gelation and enzyme treatment are applied to modify the texture of aged food.
Packet sauces may meet the heterogenetic flavor requirements of the elderly.
Visually attractive food made by 3D printing can increase the appetite of elderly.
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