From puree to "hooray!": Foods reshaped post-puree to resemble original dish demonstrate improved appearance and overall acceptability
image: This study compared the sensory characteristics and overall acceptability of regular appearance–texture modified (RA-TM) and pureed foods, such as the RA-TM beef steak (left) and pureed beef steak pictured here.
Credit: Osaka Metropolitan University
Pureed texture-modified foods are widely used to facilitate safe swallowing. However, their appearance and eating experience are often poor. Reshaped texture-modified foods that visually resemble original dishes have been developed to address these limitations.
An Osaka Metropolitan University research team aimed to compare the sensory characteristics between reshaped and pureed texture-modified foods and identify factors associated with their overall acceptability. Forty-two dietetic students evaluated four foods: regular appearance–texture modified (RA-TM) beef steak, pureed beef steak, RA-TM miso-braised mackerel, and pureed miso-braised mackerel. Sensory attributes were rated on a 7-point scale, food texture properties were evaluated by texture profile analysis, and maximum tongue pressure was measured using a balloon-type tongue pressure measurement device. Differences between RA-TM and pureed foods were analyzed. Factors associated with overall acceptability were explored using LASSO regression and network analysis.
Compared with the RA-TM foods, the pureed foods showed significantly lower hardness, as well as lower chewiness and gumminess. Additionally, the RA-TM foods showed significantly higher scores for appearance, resemblance to the intended dish, and overall acceptability compared with their pureed counterparts. The maximum tongue pressure was not significantly associated with overall acceptability.
Exploratory LASSO regression and network analysis suggested that taste, flavor, appearance, and resemblance to the intended dish were key contributors across multiple foods. RA-TM foods may enhance the eating experience of texture-modified diets, whereas oral functional factors, such as tongue pressure, may play a limited role.
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