Mouthfeel Research Articles

Volitional Control of Chewing Frequency Affects Food Oral Processing and Texture Perception.

Although varieties in chewing patterns are essential for the transformation of food in mouth and thereby its sensorial perception, there are few reports that show the effect of chewing frequency on food oral processing and its properties. The current study tested whether consciously controlled chewing frequency influences the oral processing of habitually consumed foods and their sensory analysis. Chewing behaviour was analysed during the mastication of mushed potato samples by 20 participants in two separate test sessions, in which they were instructed to chew the sample in their habitual manner (free chewing test) or follow a preprogrammed video animation displayed on a screen, wich guided them to maintain a constant chewing frequency (F-const chewing test). Electromyography recording, sensory tests and rheological analysis of bolus properties were performed. Oral processing in the F-const chewing test required longer chewing time due to the elongation of chewing cycle time, rather than an increased number of chews. The contribution of jaw muscle activity to chewing effort changed resulting in greater activity of temporalis muscle in the F-const chewing test. During volitional control of chewing frequency, the texture perception with respect to cohesiveness, adhesiveness and moisture scoring differed from that observedin habitual chewing, despite the similar physical properties of the bolus. These variabilities resulted in higher acceptability of the food sample. Since this study clearly shows how control of chewing frequency led to changes in oral processing of food and its sensorial properties, nutritionists can employ the findings to optimise the dietary recommendations decreasing eating rate and increasing palatability of the target products.

Consumer awareness and adoption of multi-source edible oils: key influencing factors and barriers

Edible oils are essential to Indian cooking methods and flavour profiles and they have long been a component of human nutrition and culinary traditions. These oils, derived from a range of plant sources, significantly improve the taste, texture and nutritional value of food. In recent years, there has been a surge in interest in Multi-Source Edible Oils (MSEO), also known as blended oils, which combine two or more types of vegetable oils to create products with improved cooking properties and nutritional profiles. Edible oil consumption is influenced by various factors, such as marketing efforts, culinary preferences and health consciousness. As lifestyle-related health conditions such as cardiovascular disease and diabetes become more prevalent, many consumers are becoming more concerned about their cooking oil choices. The purpose of this study is to examine consumer awareness, adoption factors and barriers related to MSEO in Coimbatore, Tamil Nadu. The study uses statistical tools like factor analysis and Garrett ranking to identify the major factors and constraints in adopting MSEO. The study reveals that, while most respondents are aware of MSEO, only a few use it. Product performance emerges as the main factor influencing adoption, while marketing, health and economic variables also play a role. Major barriers include higher prices, preference for traditional oils and lack of knowledge. These findings can aid the development of strategies to enhance MSEO adoption, potentially leading to healthier dietary practices in the region.

Assessment of Sensory and Nutritional Attributes of Finger Millet-based Traditional Food Products of Assam, India

Background: Millet based diets contain multiple health promoting components and considered as climate-resilient course grain cereals. The United Nations designated 2023 as the 'International Year of Millets' to spotlight the resilience and health benefits of these climate-adaptable crops. In line with this, the Shree Anna (Millet) Gram Yojana was initiated to promote millet production and consumption, aiming to combat malnutrition. An essential aspect of this initiative is the substitution of millet for rice in traditional recipes, a strategy for sustainable food and nutritional security. This study, conducted by the AICRP on Women in Agriculture at Assam Agricultural University, Jorhat, focused on utilizing Finger Millet (Eleusine coracana) in Assam's traditional food products—Burbhuria pitha, Pat pitha, Tel pitha, and Mithoi. Aim: Evaluating the quality of these millet-based food products in terms of organoleptic properties and nutritional composition. Methodology: A nine-point hedonic scale was used to conduct sensory evaluations by ten trained and semi-trained panelists from the Department of Food Science and Nutrition, and nutritional composition was examined. ICAR WASP software was utilized to analyze the data using the Completely Randomized Design method. Results: Results indicated that Finger Millet substituted for rice in traditional food products of Assam received higher acceptability scores and exhibited improved nutritional profiles compared to control products. Conclusion: This study underscores the potential of value-added products with Finger Millet to enhance flavour, texture, taste, and nutritional value of traditional foods, offering benefits to the populace of Assam.

Nanotechnological Applications in Current Innovative Approaches in Dairy Technology- A review

Nanotechnology offers significant potential in the dairy industry, influencing a range of products such as milk, cheese, yogurt, butter, fermented milk, and buttermilk. The use of both bottom-up and top-down processing approaches yields extensive insights into the intrinsic and extrinsic characteristics of dairy products. A variety of nano-techniques including nanoemulsion, nanoencapsulation, nanoliposomes, nanotubes, nanofibers, and nanocapsules are employed within the dairy industry. These methods, in conjunction with nanosensors, nanolaminates, and nanocoatings, act as efficient packaging solutions, providing critical information on product safety, stability, and quality. Nanotechnology is also highly effective in detecting foodborne pathogens and excels in pathogen control. It plays an essential role in food fortification by encapsulating nutrients, ingredients, and compounds, thus enhancing the texture, taste, aroma, quality, and nutritional value of food. Notably, nanoparticles such as zinc oxide, silver, and titanium demonstrate potent mechanisms for disrupting bacterial cell walls, aiding in compound absorption, and improving physiological functions. This review presents the applications of nanotechnology in the dairy industry, along with pertinent studies and their outcomes regarding the utilization of these technologies in dairy products.

Role of protein and lipid oxidation in hardening of high-protein bars during storage.

Protein bar hardening negatively impacts shelf life, quality, and consumer acceptance. Although oxidation is known to negatively affect the flavor and texture of foods, the specific roles of lipid and protein oxidation in bar hardening have not been thoroughly investigated. Furthermore, most research has concentrated on dairy proteins, with a notable lack of studies addressing the hardening of plant-based protein bars. We investigated the role of protein and lipid oxidation, Maillard reactions, moisture loss, protein aggregation, and microstructural changes in the hardening of pea, whey, and rice protein bars over a storage period of 6weeks (hardness increased 7.2×, 5.4×, and 4.4×, respectively). Changes in tryptophan fluorescence, free sulfhydryl content (e.g., loss of 57% for pea and 44% for whey), and carbonyl content demonstrated that pea and whey bars underwent protein oxidation. Lipid oxidation also occurred, demonstrated by increased peroxide and thiobarbituric acid-reactive substance values. Rice bars, however, did not undergo oxidation. Mass spectrometry indicated greater Maillard-reaction-related protein glycations formed in pea and whey bars (6.9% and 7.7%, respectively) than in rice bars (2.1%). SDS-PAGE revealed that pea and whey, but not rice, proteins aggregated during storage. Overall, this study found that moisture loss, protein and lipid oxidation, Maillard reactions, and protein aggregation correlated with bar hardening. Chemical changes may cause protein aggregation, resulting in hardening. Likely because of rice proteins' innate insolubility and disulfide linkages, rice protein bars were less susceptible to chemical changes and aggregation and hardened more slowly than whey and pea protein bars. PRACTICAL APPLICATION: This study shows that lipid and protein oxidation are correlated with protein bar hardening in both pea and whey protein bars. Additionally, this work suggests that rice protein bars may harden more slowly than pea and whey bars. These findings suggest that potential strategies to prevent bar hardening and extend shelf life include (1) adding antioxidants to prevent oxidation and (2) using rice proteins to partially or fully substitute other protein isolates.

Feeding and Articulation Abilities in Children with Cerebral Palsy according to Swallowing Function

Objectives: Swallowing function in children with cerebral palsy is closely related to the structure and function of articulatory organs required for speech production and articulation accuracy. This study aims to find clinical evidence by examining the relationships among swallowing function, feeding ability, and articulation ability in children with cerebral palsy in Korea. Methods: A total of 31 children with cerebral palsy were assessed, divided into a functional swallowing group (N=18) and a limited swallowing group (N=13) based on the eating and drinking ability classification system (EDACS). The Korean assessment method for feeding abilities in children with cerebral palsy, speech mechanism screening test for children (SMST-C), and Urimal test of articulation and phonology (U-TAP) were administered. Results: The limited swallowing group showed significantly lower feeding abilities for thick liquids and solid foods, as well as lower scores in articulatory organ structure and function, with a greater disparity in function. They also had lower articulation accuracy, though consonant and vowel accuracy did not differ significantly. Correlations among feeding ability, articulatory organ characteristics, and articulation accuracy varied by swallowing function and food texture. Conclusion: This study extends previous research findings by highlighting differences in feeding ability, articulatory structure and function, and articulation accuracy according to swallowing function in children with cerebral palsy based on the EDACS. The findings highlight that children with limited swallowing function face greater challenges in articulatory function, impacting both feeding and speech production, thereby emphasizing the need for oral motor training targeting these areas.

Effects of a nutrition education intervention on food-provision managerial decisions in Catalan old age nursing homes.

Existing research does not provide definitive conclusions on the most effective initiatives for preventing malnutrition among older adult residents in nursing homes. We aimed to assess whether a nutrition education intervention provided to nursing home managers can improve dietary managerial decisions within nursing homes. We performed a multicenter study, where each center was randomized to an intervention or a control group. To ensure homogeneous group representation, we stratified the sample based on the facility size and the availability of kitchen equipment. The baseline survey contained questions related to center characteristics, kitchen size and availability of cooking tools, availability of different daily menu options and the staff working in the kitchen. The follow-up survey included questions about the staff responsible for making nutritional decisions, the degree of food handling, the availability of texture-modification tools, and the residents' satisfaction. We use ordered probit regression models to estimate the effect of the educational intervention on decisions around food management. From the 238 nursing homes that responded to the initial survey, 176 were followed-up; 56 were allocated to the intervention group and 120 to the control group. There were 53.32 residents per center among the treated group and 40.82 residents in the non-treated institutions. The intervention increased by 24% the nursing homes' probability of increasing their stock of texture-modification tools, which rose to 26% after controlling for the effect of receiving specific training on textures or presentation, compared to the control group. The intervention improved managerial decisions in nursing homes concerning meal presentation through an increase in the number of cooking tools. Incorporating structured and comprehensive sessions to improve food texture and presentation could help fight the risk of residents' malnutrition.

Mastication of Carrots with Different Shapes Affects the Composition of the Salivary Proteome—A Pilot Study

Chewing is a sensorimotor activity that aims to prepare food for swallowing, in which saliva intervenes, moistening food particles, assisting in bolus formation, enzymatic digestion, and swallowing. This study investigated the effect of chewing carrots of different shapes on salivary secretion and protein profiles using 2-DE gel electrophoresis. Fifteen participants chewed sliced or grated carrots, or parafilm (non-food control), in a crossover design, with saliva samples collected before and after mastication. The results showed significant differences in salivation and saliva composition when chewing carrots vs. the control, with sliced carrots inducing greater changes: 37 protein spots, including amylase and immunoglobulin spots, 9 protein spots, and 1 protein spot were significantly altered after chewing sliced carrots, grated carrots, and parafilm, respectively. Mastication combined with the sensory properties of food had a greater effect on saliva secretion and salivary protein levels than mastication alone. Among carrot shapes, the results suggest that harder food textures, which require more chewing effort, lead to more pronounced changes in salivary protein profiles. These findings contribute to the understanding of how food shape and texture influence salivation and salivary proteome dynamics, with potential implications for oral digestion, food-related sensory experiences, and the personalisation of diets for individuals with a compromised chewing capacity.

Effect of Carrot Callus Cells on the Mechanical, Rheological, and Sensory Properties of Hydrogels Based on Xanthan and Konjac Gums.

The study aims to develop a plant-based food gel with a unique texture using callus cells and a mixture of xanthan (X) and konjac (K) gums. The effect of encapsulation of carrot callus cells (0.1 and 0.2 g/mL) on properties of X-K hydrogels was studied using the mechanical and rheological analysis with a one-way ANOVA and Student's t-test used for statistical analysis. Hedonic evaluation and textural features were obtained from 35 volunteers using a nine-point hedonic scale and a 100 mm visual analog scale with the Friedman's test and the Durbin post hoc test used for statistical analysis. Mechanical hardness, gumminess, and elasticity increased by 1.1-1.3 and 1.1-1.8 times as a result of encapsulation 0.1 and 0.2 g/mL cells, respectively. The addition of cells to the hydrogels resulted in an increase in the complex viscosity, strength, and number of linkages in the gel. The hydrogel samples received identical ratings for overall and consistency liking, as well as taste, aroma, and texture features. However, the callus cell-containing hydrogel had a graininess score that was 82% higher than the callus cell-free hydrogel. The obtained hydrogels based on gums and immobilized carrot callus cells with unique textures may be useful for the development of diverse food textures and the production of innovative functional foods.

Mucoadhesion and Mucins in Oral Processing: Their Role in Food Interaction, Texture, and Sensory Perception.

This is a review of mucus, and its principal component, mucins, in oral processing; it examines oral processing from the viewpoint of mucins being integral functional constituents of the food after the latter's insertion into the mouth. Under this light, mucins are treated as an omni-present functional ingredient. The chemical physics of the bolus formation is examined, focused on the role of mucins in the process. The colloidal and rheological aspects of hydrocolloids-mucin systems are subsequently examined, highlighting the role of the oral glycoproteins in complex food models and complex foods. Following the physicochemical and mechanical description of the topic, mucus is examined as a determinant of a food's sensory attributes. Its role in oral sensations such as astringency is reviewed, with a special focus on phenol-mucin interactions. The effect of mucus on the perception of saltiness is then reviewed, and the ensuing strategies for structurally-based reduction of salt are considered. The review critically discusses the challenges and opportunities that emerge from the above, highlighting the role of mucins and their effect on food function.

Ora-pro-nobis mucilage as a structuring ingredient in 3D printing formulations

3D food printing technology allows for the customization of food textures, shapes, and compositions, but challenges arise from the diverse properties of food matrices. Ink formulations must balance flowability during extrusion with structural stability. This study investigates the potential of Ora-pro-nobis (OPN) mucilage to enhance the structural integrity and printing precision of 3D-printed food by examining its impact on printing precision and rheological behavior. Food inks were formulated with varying proportions of protein (P), OPN mucilage (M), and starch (S), with total solids ranging from 13.7% to 42.7%. Of the formulations tested, seven were deemed printable. All printable inks exhibited non-Newtonian, pseudoplastic behavior. Thixotropic analysis showed that mucilage was crucial in preventing structural collapse after printing. The absence of mucilage (80P0M20S) resulted in the lowest recovery rate (∼25%), while increasing mucilage concentration improved the recovery rate, reaching 96% with 10% of its mucilage solids (70P10M20S). Similar trends were observed in printing accuracy. Reducing mucilage from 10% to 2% in samples 70P10M20S and 70P2M28S decreased printing accuracy from 95.5% to 89.34%, and 73.38% without mucilage (80P0M20S). Incorporating OPN mucilage in formulations enhanced ink elasticity, viscosity recovery rate, and printing accuracy, underscoring its crucial role in 3D food printing.

Empowering mothers of children under two to prevent stunting through a healthy kitchen

Stunting is a national health issue with significant implications for the quality of future generations, making it a priority for the government at both central and local levels. This community service program aimed to enhance the knowledge and skills of mothers with children under two years old (infants) and posyandu cadres in Lembomawo Village, Poso Kota Selatan Subdistrict, on utilizing local food ingredients for supplementary feeding (PMT). Through counseling and cooking demonstrations, participants were introduced to three PMT recipes tailored to the food texture requirements of infants: 6–8 months (Bubur Singkong Kukuruyuk Saus Jeruk), 9–11 months (Nasi Tim Ikan Telur Sayuran), and 12–23 months (Tim Ikan Menado). Additionally, recipe books for local infant and maternal nutrition were distributed to mothers and posyandu cadres to serve as practical guidelines. The results of the program showed a significant increase in mothers' knowledge about the importance of supplementary feeding using local ingredients, from 23.6% prior to the intervention to 85.72% afterward. This program was conducted in collaboration with the Village Midwife and the Lembomawo Village Government, aiming to contribute to reducing stunting rates through sustainable utilization of local resources.

Food rejection is associated with tactile sensitivity and tactile appreciation in three-year-old children

Food rejections are common in young children and often include healthy foods, hereby impairing the quality of their diet. Previous studies indicate that food texture may play a role in children's food preferences and intake. Building on these findings, as part of an ongoing longitudinal project, the present study investigated whether food rejection is related to tactile sensitivity and tactile appreciation in three-year-old children. A total of 259 children and 289 parents participated in the study. Child food rejection was measured using an ad libitum taste test, in which children were asked to try four different types of vegetables. Next to this, parents reported on their child's food rejection tendencies by completing the Child Food Rejection Scale (CFRS), and indicating their child's liking of 14 vegetables and 11 fruits (Liking of foods). Tactile appreciation was measured using a behavioural Affective Appreciation of Textures (AAT) task, in which children were asked to feel five different objects with their hands and were asked to indicate the pleasantness of the sensation on a three-point smiley-scale. The subscale Touch of the parental questionnaire Sensory Profile (SP-t) was further used to measure tactile sensitivity. Results show that stronger food rejection measured using an ad-libitum taste test is related to a dislike of textures measured using the AAT task. Similarly, parent-reported food rejection measured using CFRS and Liking of foods is positively related to parent-reported tactile sensitivity measured using SP-t. Together, these findings suggest that some children do not only reject food because of its taste, but also because of their dislike of textures. To increase healthy food intake in picky children, it may thus prove helpful to improve children's appreciation of textures.

Tactile tastes: Testing the relation between tactile thresholds, liking of textures and pickiness in eating

The texture of foods plays an important role in the liking of foods. Especially for picky eaters, texture can be a reason to reject foods. Previous studies showed that picky eaters in general dislike tactile stimulation more, which can include the feel of sand in their hands and specific food textures in their mouth. It has been suggested that this dislike stems from lower thresholds to detect touch, causing textures to feel over-stimulating and therefore more aversive. Alternatively, picky eaters might have the same objective tactile thresholds, but different subjective evaluations. The aim of the present study is to test the relations between tactile thresholds, liking of textures, food liking and picky eating. In a sample of 86 adult participants, picky eating was measured with the Adult Picky Eating Questionnaire (APEQ) and food liking with the Food Liking Questionnaire (FLQ). Tactile thresholds were tested with Semmes-Weinstein monofilaments (both on the tongue and fingertip) and liking of different textures was measured by feeling several textures with the hands. Results showed that both tongue and fingertip tactile thresholds were not related to the liking of textures. Thresholds of the fingertip, but not the tongue, were weakly related to food liking, but not directly to the APEQ. Liking of textures was related to both food liking and the APEQ. The results indicate that picky eaters indeed have a general subjective dislike of textures, but this cannot be explained by lower tactile thresholds. Future research might focus on how differential liking of textures develops.

Effects of microwave pretreatment on the physicochemical properties of enzyme-infused carrots

We investigated the possibility of textural modifications in older individuals with dysphagia by administering microwave treatment to enzyme-infused carrots. Microwave pretreatment conditions, including processing time and power levels (120, 400, 640, and 800 W), were examined for their impact on texture softening efficiency, microstructure, β-carotene content, and color. Regression analysis confirmed that processing time substantially influenced carrot hardness, with higher the softening rate increasing as microwave power levels rose from 120 to 800 W. The log-linear model demonstrated a strong correlation coefficients (R2 = 0.9732–0.9407) across different power levels, confirming its reliability in achieving the target texture. The derived times, based on a log-linear model, successfully reached a target hardness of 5.0 × 104 N/m2 (KS level 2), with times of 371 s at 120 W, 198 s at 400 W, 72 s at 640 W, and 61 s at 800 W. The samples pretreated for the derived times corresponding to 120, 400, 640, and 800 W exhibited varying porosity levels, influencing the quality of enzyme-infused carrots. With increasing microwave power, the microwave-pretreated carrots showed improved color (more yellow and red) and preservation of β-carotene, potentially linked to shorter processing times. These results suggest that microwave pretreatment followed by enzyme infusion is an efficient approach to softening carrot texture without compromising its quality, and the log-linear model offers a predictive framework for modifying food textures in dysphagia management.

Soft, crispy, crunchy, sustainable: The role of visual textures in shaping sustainable food preferences

This research evaluates the potential of using visual textural complexity as a subtle yet effective strategy to direct consumer preferences towards more sustainable food choices, addressing the urgent need to reduce greenhouse gas emissions in the food industry.Using a traditional Turkish rice pudding, sütlaç, as a case study, we prepared four variants with varying textural complexities (ranging from simple to complex) by reducing the portion size by half and gradually adding soft, crispy, crunchy, and airy textured food layers onto it. Two parallel sets of variants were formulated to minimize potential bias from differences in composition and visual properties of the layers. One hundred participants individually evaluated paired visual stimuli of these variants under two experimental conditions: non-informative, which included only visuals, and informative, which included visuals with accompanied by sample information.Paired binary analysis revealed consistent preference for variants with higher levels of visual textural complexity, especially those with three layers (soft, crispy and crunchy), regardless of experimental conditions and product formulations. Although sample information affected preference scores, variants with certain levels of textural complexity were still preferred over the traditional sample (p < 0.05). Preferences for sample variants over the control reduced the carbon emission over 31 %. The study links the impact of visual textural complexity on preferences to the Elaboration Likelihood Model (ELM) and demonstrates that this strategy can effectively direct consumer preferences towards more sustainable options. Adopting the insights from this study can assist food producers and marketers in contributing to the broader goal of reducing carbon emissions.

The use of dextran in 3D printing for dysphagia foods: Relationships between its structure and physicochemical properties

Novel naturally sourced polysaccharides are gaining attention for their safety and improvement in food texture. This study investigated the correlations between the structural characteristics and physicochemical properties of dextran GS128 derived from Leuconostoc citreum SH12, and assessed its applicability in three-dimensional (3D) printed whole grain and legume-based (whole grain oat, chickpea and soybean) foods designed for dysphagia patients. The findings revealed that GS128 had a non-crystalline amorphous nature and high thermostability, suggesting its food processing potential. GS128 aqueous solution showed shear thinning and elastic gel behavior, and excellent thixotropic and structural recovery properties, and their effects were positive dose-dependent at the concentration of 4∼10 wt%, which were determined by its nearly linear structure mainly composed of 87.74% α-(1 → 6) linkages with a high molecular weight of 3.02 × 108 Da. Moreover, the addition of 4∼10 wt% GS128 not only retained the shape of 3D printed whole grain and legume food, but also improved the swallowability by 33.26–74.60% compared with food without GS128, indicating the usage potential for dysphagia people. Overall, GS128 as a texture modifier has significant potential for application in the food industry, especially in the development of 3D-printed dysphagia diets.

Effect of chitosan molecular weight and protein to polysaccharide ratio on the rheological and physicochemical properties of milk proteins–chitosan complex coacervate

The small amplitude oscillatory shear (SAOS) rheological properties of complex coacervate of milk proteins with high (HMC), medium (MMC), and low (LMC) molecular weight chitosan in the optimal ratios of milk proteins to chitosan (15:1, 10:1, and 5:1, respectively) were measured. In addition, the morphological (SEM), structural (XRD), and thermal (DSC) properties of the complex coacervates were investigated in comparison with the milk protein concentrate. Complex coacervates showed the shear-thinning behavior due to a linear decrease of complex viscosity with increasing frequency. Furthermore, the highest complex modulus and the more compact structure under optimal conditions, in terms of the ratio of protein to chitosan and pH, revealed strong electrostatic bonding between proteins and chitosan. All coacervates showed a G′ > G″ (Tanδ<1), indicating the formation of an interconnected gel-like structure that was described by the power law model. The maximum fracture stress was obtained at optimum conditions (R = 15:1, pH =6.7 for HMC; R = 10:1, pH =5.5 for MMC and R = 5:1, pH =4.6 for LMC), indicating the highest intermolecular interaction between milk proteins and chitosan. The coacervates had a completely amorphous structure similar to MPC, and according to DSC results, the ionic bonds between milk proteins and chitosan were not destroyed up to 300 °C. Coacervation leads to purified milk proteins at a low cost. In addition, the coacervates can be used for the encapsulation of heat-sensitive compounds, and also as a stabilizer to improve the texture of food.

Modified diet adherence to nutrition standards in long-term care facilities

Dysphagia is more common in older age and is present in up to 70% in long-term care facilities (LTCFs)(1). Thus, the demand for texture-modified diets (TMDs), required to ensure safe nutrition for residents, is high. Individuals with dysphagia are at greater risk of malnutrition, poorer health outcomes and quality of life(2). Moreover, TMDs are less energy- and nutrient-dense due to necessary processing(3). Consequently, TMDs require additional planning and fortification to meet nutrient requirements for this cohort. The International Dysphagia Diet Standardisation Initiative (IDDSI) framework describes drink thickness (level 0-4) and food textures (level 3-7; liquidisedregular), to ensure standard textural characteristics of foods and drinks, however, there is little guidance for food providers in Ireland on how to prepare TMDs to meet nutritional requirements. Whether TMDs in LTCFs meet nutrition standards for food provision in Ireland is unknown. Our aim was to conduct a clinical audit, evaluating adherence of TMDs in a LTCF in Cork, Ireland, to the BDA Nutrition and Hydration Digest(4).Samples of the daily menu, i.e. all meals, snacks and drinks for IDDSI level 3,4,5 and 6 were weighed over a 2-day period, representing the maximum food and beverages available to residents. Recipes were confirmed with the catering department. Nutritional analysis was conducted using Nutritics©. Nutritional composition was compared to the nutrition standards of the BDA for food providers for nutritionally vulnerable individuals (total daily targets:1840-2772kcal, 79-92g protein; main courses: 800kcal, 27g protein).The daily TMDs of the LTCF provided [mean (SD)] 1928 (334) kcal, 73 (0.0) g protein (level 3); 1646 (62) kcal, 52 (2.0) g protein (level 4); 1323 (91) kcal, 45 (3.0) g protein (level 5); 1506 (75) kcal, 53 (5.0) g protein (level 6). On analysis of main courses, lunch meals provided 534 (99) kcal, 20 (3.0) g protein (level 3); 436 (0.3) kcal, 16 (0.8) g protein (level 4); 399 (16) kcal, 12 (1.0) g protein (level 5); 353 (13) kcal, 14 (0.3) g protein (level 6), while evening meals provided 770 (58) kcal, 33 (7.0) g protein (level 3); 561 (33) kcal, 19 (0.4) g protein (level 4); 305 (39) kcal, 9 (0.4) g protein (level 5); 379 (52) kcal, 18 (6.0) g protein (level 6).Across levels, there was poor adherence to energy and protein standards. Only level 3 provided sufficient daily energy and met protein targets for evening meal, potentially explained by the use of full fat milk as a dilutant to create the correct consistency. Guidance is needed for food providers of all LTCFs in Ireland on how to prepare TMDs for nutritionally vulnerable individuals. Future research should investigate actual food consumption, malnutrition risk, oral nutritional supplementation use and training of food providers in LTCFs.

Superheated steam technology: Recent developments and applications in food industries.

Studies focused on superheated steam technology in the field of food processing have progressed rapidly over the past several decades, and this can be attributed to its remarkable heat transfer efficiency, energy-saving benefits, and environmentally friendly characteristics when compared to those of conventional thermal processing methods. Consequently, superheated steam technology holds great promise for a wider range of applications in the food industry. This study provides a comprehensive overview of the use of superheated steam technology in food processing and its impact on food quality, texture, and microbiological safety. Superheated steam is an effective thermal processing medium for tasks such as food drying, microbial decontamination, reducing the formation of toxic compounds, and enhancing the overall food quality. During superheated steam processing, the products exhibit improved flavor, color, and texture, heightened safety, and better retention of nutritional and bioactive ingredients. Additionally, the limitations and future development trends of superheated steam technology are discussed. Although the commercial adoption of superheated steam technology is still in its early stages, recent advancements suggest a promising future for its integration into the food industry.