Issues associated with appearance, texture and taste of Modified Texture Foods (MTF) and how this affects nutritional intake of individuals with swallowing difficulties.

• Main Author: Chiu, Chern.
• Other Authors: School of Biological Sciences
• Format: Final Year Project
• Language: English
• Published: 2013
• Subjects: DRNTU::Science::Biological sciences
• Online Access: http://hdl.handle.net/10356/53786
• Institution: Nanyang Technological University

Individual with difficulty in swallowing is known to have dysphagia. Dysphagia is estimated to affect 15 million individuals every year in US, and is often linked to other diseases, such as stroke and dementia. To compensate for swallowing difficulties, modified texture foods (MTF) is needed to increase food intake safely and to minimize aspiration pneumonia risk. There are already various international standards established, for both solid and liquid MTF. However, there is limited research on improving the enjoyment of MTF by these individuals with swallowing difficulties. This review discussed on the limited studies to date on three basic components of MTF, which are appearance, texture and taste. Problems on these factors were discussed and summarized to address the issues on MTF. The potential solutions were then suggested and categorized based on these factors, which potentially can be studied and further enhance MTF quality. A pilot study design methodology, to identify the effect of umami from MSG and natural ingredients with high umami content, was designed as a plausible area of research to embark on. A statistical method, known as preference mapping, was also briefly introduced as a potential solution to improve MTF product with better consistency and quality. There is more future research that can be done to improve MTF, where both enjoyment and safety can be maximized for people with swallowing difficulties.