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. 2021 Feb 23;10(2):480.
doi: 10.3390/foods10020480.

Dishes Adapted to Dysphagia: Sensory Characteristics and Their Relationship to Hedonic Acceptance

Gorka Merino  1 , Maria Remedios Marín-Arroyo  1 , María José Beriain  1 , Francisco C Ibañez  1
Affiliations

Dishes Adapted to Dysphagia: Sensory Characteristics and Their Relationship to Hedonic Acceptance

Gorka Merino et al. Foods. .

Abstract

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.

Keywords: acceptability; adapted dish; check-all-that-apply; dish identification; sensory characteristics; texture-modified.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure A1
Figure A1
Samples of the texture-modified dishes for CP dysphagia offered to the judges for the CATA method. From left to right: chickpea stew (CS), halibut with green sauce (H), pasta bolognese (PB), lentils with rice (LR), and chicken stew (ChS).
Figure A2
Figure A2
Percentages of identifications of the original dishes in the texture-modified dishes (left) and judges’ variety of answers for each texture-modified dish (right). The size of a word in the right-hand side visualization is proportional to the number of responses reported by the judges. Dishes: chickpea stew, CS (a,b); lentils with rice, LR (c,d); chicken stew, ChS (e,f); halibut with green sauce, H (g,h); and pasta bolognese, PB (i,j).
Figure A2
Figure A2
Percentages of identifications of the original dishes in the texture-modified dishes (left) and judges’ variety of answers for each texture-modified dish (right). The size of a word in the right-hand side visualization is proportional to the number of responses reported by the judges. Dishes: chickpea stew, CS (a,b); lentils with rice, LR (c,d); chicken stew, ChS (e,f); halibut with green sauce, H (g,h); and pasta bolognese, PB (i,j).
Figure 1
Figure 1
Symmetric graph of attributes and dishes (obtained by multiple correspondence analysis) for the sensory differences between texture-modified dishes to CP dysphagia. Dishes: chickpea stew (CS), lentils with rice (LR), chicken stew (ChS), halibut with green sauce (H), and pasta bolognese (PB).
Figure 2
Figure 2
Symmetric graph of attributes and dishes (obtained by multiple correspondence analysis) for the sensory differences between texture-modified dishes to CP dysphagia. Dishes: chickpea stew (CS), lentils with rice (LR), chicken stew (ChS), halibut with green sauce (H), and pasta bolognese (PB).
Figure 3
Figure 3
Effect of the CATA method attributes on judges’ hedonic evaluation about the texture-modified dishes for CP dysphagia. Mean drops vs. percentage chart to identify “must not have” and “nice to have” attributes with significant effect (p < 0.05) on the mean.
Figure 4
Figure 4
Effects on the mean and the percentage of attributes in the judges’ hedonic evaluations about the texture-modified dishes. Blue words signify “must not have” attributes, and green words identify those that are “nice to have” with significant effect (p < 0.05) on the mean.
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