Sensory properties of pureed foods: What s important to consumers? Lisa Duizer, Heather Keller, Nila Ilhamto, Laurel Ettinger Department of Food Science University of Guelph Investment in this project has been provided by Agriculture and Agri-Food Canada through the Canadian Agricultural Adaptation Program. In Ontario, this program is delivered by the Agricultural Adaptation Council. Funding has also been provided by the OMAFRA UofG Partnership Program
Modified textured food Pureed food Suspension /dispersion of solids in liquid Commonly consumed by individuals with dysphagia 15-26% of long-term care residents on a pureed diet 2
Modified texture food types Commercial products: Apetito, HFS, Campbell Canada, Lyons ReadyCare, Marsan Foods In-house production Standardized recipes (Sysco, GFS, customized) 3
Why do people produce purees inhouse? Cost - $7.33/resident/day for raw food More variety to match regular-textured menu Lack of freezer space Fresh, home-style cooking Better quality (taste, nutrition) Control over ingredients
Problems with pureed food in LTC Sensory acceptability Nutrient density NO standardized guidelines GOAL Maximize food intake Minimize choking and aspiration 5
Evaluating the sensory properties Trained panel Characterize sensory attributes present in pureed food formulations (texture, taste, odour, appearance) 15 cm line scale to rate intensity of attributes WEAK STRONG 0 15
Commercial carrot samples C3 C2 C4 7
Sensory Results Carrot Purees N=11 Aftertaste Colour Intensity 15 10 Carrot Aroma Bitterness 5 0 Thickness C1 C2 C3 C4 Sweetness Earthy Green 8
Commercial turkey samples 9
Turkey Purees N=10 Mouthcoating Aftertaste Colour Intensity 15 10 5 Turkey Aroma Chicken Fat Aroma T1 T2 Thickness 0 Peppery Aroma T3 T4 Chicken Fat Flavour Turkey Flavour Umami Saltiness 10
Commercial bread samples B1 B2 11
Bread purees N=10 Colour Intensity Aftertaste 15 Doughy Aroma Adhesiveness 10 5 Onion Aroma Softness 0 Sage Aroma B1 B2 Smoothness Sage Onion Sweetness Saltiness Doughy 12
In-house purees How can their sensory properties be modified?
Turkey Effect of added liquid on the sensory properties of pureed turkey
Turkey
Turkey
Carrots: Effect of added thickeners
How much do consumers like the purees? Liking of the Appearance, and Liking of the Flavour Very Bad Bad Okay Good Very Good 18
A comparison of IN-HOUSE & COMMERCIAL PUREED CARROTS Attribute Commercial In-house Carrot Appearance Mean 3.2a* 3.5a S.D. 1.10 0.90 Carrot Flavour Mean 3.1a 3.3a S.D. 1.20 1.29 *1=very bad, 5=very good 19
Commercial products: Liking of Carrot Flavour 5 4 3 C1 C2 C3 2 1 0 Very Bad Bad Okay Good Very Good n=10 20
Liking of Turkey Flavour 7 6 5 4 TP1 TP2 TP3 3 2 1 0 Very Bad Bad Okay Good Very Good
What sensory properties affect liking? Appearance Carrot + Colour intensity Turkey - Turkey & Chicken Fat Aroma Flavour Carrot + Sweetness ** + means positive correlation, means negative correlation 22
WHAT CAN BE DONE IN THE KITCHEN?
Recommendations made by Cooks for pureed food production o Ease of preparation: o Mince first at low speed and then take out minced portion and puree the rest at high speed (prevents wear and tear on machine, easier to break down to puree when already minced and also absorb liquid better) o Hot foods break down easier in the food processor o Appearance: o Offer colour variety to increase visual appeal o For a single scoop of puree, one colour is preferred over a mixtures of colours o Flavour maintenance: o o Process as close to point of service as possible Enhance flavour by using appropriate seasonings (Eg. use savoury soups/broth/bouillon to process meats) 24
Garnishing Common garnishing items Jams Condiments (ketchup, relish, mustard) Gravy Salad dressing Puree cream of celery soup Puree maraschino cherries Paprika (very fine powder) Food item applied on Pureed bread Pureed hot dogs, burgers Pureed meat and potatoes Pureed salad Pureed fish Banana bread pudding Pureed tuna sandwich 25
Developing acceptable pureed foods Good sensory properties are possible Think about the visual appeal Flavour enhancement may be necessary Garnish Talk to your consumers
Thank you!
Difficult food textures to puree and examples of solutions made by cooks Reasons for difficulty by food groups 1. Vegetables (Stringy) 2. Vegetables (Skin, husks) 3. Vegetables (Seeds) 4. Vegetables (Liquidy) 1. Fruits (too liquid) 2. Fruits (Skin, husks) 3. Fruits (Seeds) Examples of food items difficult to puree 1. Asparagus (6) 2. Corn, peas, beans, tomato 3. Tomatoes, squash 4. Tomato 1. Strawberries, grapes, watermelon, mandarin 2. Apples, peaches, plums, blackberries 3. Strawberries Altered process, modification or substitutions Stringy vegetables, or vegetables with skin/husks are hard to break down; may need to be cooked longer or pureed longer in Blixer; Alternatively, can use softer, canned vegetables Seeds are swallowing hazard may not get broken down in food processor. Options: substitute with seed-less vegetables, canned tomatoes, thickened tomato juice or V8 Liquidy vegetable purees may be thickened or replaced with commercial vegetable puree Use thickener when pureeing fruits; may substitute with a fruit sauce (like applesauce); or substitute with fruit cocktail (may need thickening)
Reasons for difficulty by food groups 1. Meats (casings, skins) 2. Meats (tough/coarse, fibrous, dry) 3. Meats (bones, ping bones) 4. Meats (clumpy) Non-cohesive, crumbly, or nutty foods Examples of food items difficult to puree 1. Sausage, chicken wings, bacon, liver 2. Roast beef, chicken breast, turkey 3. Chicken wings, leg meat (ping bones) 4. Liver Cheese, coconuts, nuts, grains, dried herbs, raw salad mixtures, coleslaw Altered process, modification or substitutions Use diced meat or meat rolls; processed meats are easier to puree Liver can be clumpy when pureed; process longer or use ½ beef and ½ liver For vegetable mixtures (salad, coleslaw) must process for long time in food processor Use pureed cottage cheese or cheese sauce when cheese is offered in menu and prohibit all other foods in this category Starches (gelatinous, thick, pasty, requiring more liquid) Rice, bread, pasta, pizza, lasagna, noodles, lima beans, pie crusts Rice can puree to be like glue and often replaced with instant mashed potato, commercial bread or instant rice (limited variety for starch) Substitute lasagna for cooked pasta + meat sauce + pureed cottage cheese Cooks may make starches purposely thinner in the kitchen (more liquid), anticipating it becoming thicker with time/when in holding Cook starches for long time until extremely soft and mushy (avoid making al dente pasta)