Perceptual ratings for pureed and molded peaches for individuals with and without impaired swallowing

Food molds have been created to alter the appearance of pureed foods by mak ing the pureed consistencies took more like typically prepared foods. This study examined the perceptions of 15 adults with impaired swallowing and 15 adults with nonimpaired swallowing for three different types of pureed pea ch: a typically prepared pureed peach. a pureed peach with a thickening age nt added, and a pureed peach with a thickening agent added and molded to to ok like peach slices. Results are presented for the attribute ratings of ov erall liking: liking of taste, texture, and appearance. and ease of chewing and swallowing. The results showed that the adults with impaired swallowin g rated the attributes of chewing and swallowing significantly lower (i.e.. more difficult) for each type of puree. Significant differences within sam ples also were found for the attributes of overall liking and liking of tas te. Overall, the pureed peach molds were not perceived favorably for any of the examined attributes. In addition, the molded peach was rated lower (mo re difficult) in its ease of chewing. The implications of these findings an d ideas for further research are discussed.