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Characterization and Consumer Liking of Commercial Pureed Foods

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dc.contributor.advisor Duizer, Lisa Ettinger, Laurel 2012-08-16 2012-09-06T16:38:28Z 2012-09-06T16:38:28Z 2012-09-06
dc.description.abstract Dysphagia, a condition commonly associated with older adults suffering from stroke or degenerative diseases, often requires a modified texture food diet. Although commercial pureed foods are available in Canada for treatment of dysphagia, little is known regarding their sensory, nutritional, and textural properties, and whether these foods are liked among consumers. The objectives of this research were to characterize the sensory, nutritional, and textural properties of commercial pureed carrot, turkey, and bread products and to determine their liking in two groups of older adults; non-dysphagic and pureed consumers. It was found that commercial pureed foods differed significantly across brands in these properties and liking differed between the two study populations. Future research should focus on creating standards for commercial companies to follow to ensure that all products are as safe as possible for swallowing. en_US
dc.description.sponsorship OMAFRA, CIHR en_US
dc.language.iso en en_US
dc.subject dysphagia, pureed foods, sensory descriptive analysis, nutrition, consumer liking, older adults en_US
dc.title Characterization and Consumer Liking of Commercial Pureed Foods en_US
dc.type Thesis en_US Food Science en_US Master of Science en_US Department of Food Science en_US

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