Abstract
The purpose of our research is to utilize molecular gastronomy to improve food textures for dysphagia diets, using techniques such as spherification, gelification, and emulsification. It is important for individuals with dysphagia to continue to consume the necessary vitamins and minerals to ensure good health. Molecular gastronomy can be used to enhance pureed diets as more palatable and aesthetically appealing. Medical nutrition therapy for dysphagia calls for foods and beverages to be thickened at prescribed textures and consistencies to prevent choking and aspiration. There is quite a range of unpalatable purees that are currently served to patients, inclusive of baby food and whole meals blenderized together and served in one large bowl. Molecular cuisine allows more variety for many with dysphagia, as food taste is one of few pleasures afforded these patients as a result of their condition and should replace undesirable one bowl meals still served in elder and healthcare facilities. The results of this research suggest that the use of molecular gastronomy in the preparation of pureed foods is favorable and rated highly. The implications of this research can be extended to nursing home facilities, hospitals and long-term care facilities, where patient’s are often on pureed diets for dysphagia.
Highlights
The purpose of our research is to utilize molecular gastronomy to improve food textures for dysphagia diets, using techniques such as spherification, gelification, and emulsification
Taste panels consisted of college students who did not exhibit dysphagia symptoms
Molecular cuisine offers a means to control the texture and appeal of foods, so that food will be more appetizing to those with dysphasia. The results of this lab suggest that foods prepared using molecular gastronomy techniques, such as spherification, gelification and emulsification, have high sensory appeal, lending them to be more appetizing to those with dysphasia
Summary
The purpose of our research is to utilize molecular gastronomy to improve food textures for dysphagia diets, using techniques such as spherification, gelification, and emulsification. It is important for individuals with dysphagia to continue to consume the necessary vitamins and minerals to ensure good health. The results of this research suggest that the use of molecular gastronomy in the preparation of pureed foods is favorable and rated highly. Dysphagia, is a word meaning disordered eating [1] and the medical term for swallowing difficulty as a result of either a mechanical obstruction or dysmotility [2]. Steps to find the origination of the swallowing difficulty are summarized below [2]: Step 1: Define the presence of physical symptoms such as delayed or absent swallow initiation, cough post-swallowing, nasopharyngeal regurgitation, and repeated swallows to affect pharyngeal clearance, indicate potential oropharyngeal dysphagia
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