Comparison ratings of pureed versus molded fruits: Preliminary results

Food molds change the appearance of pureed items to resemble typically prep ared food. The present study examined the perceptions of 12 adults with nor mal swallowing and two adults with impaired swallowing for typical pureed v ersus molded pureed fruits (peach and pear). Results are presented for rati ngs of overall liking, taste, texture, appearance, and ease of chewing and swallowing. The present findings indicated that the pureed food molds did n ot positively influence attribute ratings. For both groups of adults, the t ypical method of pureed food presentation was raced higher or very similar to the molded pureed fruit. Results are discussed in terms of scaling metho ds, criteria applied for ratings, and implication of altering the viscosity of pureed foods.