One‐bite‐sized 3D printed finger foods, oriented to malnutrition, sarcopenia and frailty prevention in the older people

Author:

Kurapkienė Aušrinė1,Vinauskienė Rimantė1,Jasutienė Ina1,Damulevičienė Gytė2,Knašienė Jurgita2,Lesauskaitė Vita2,Sulmont‐Rossé Claire3,Eisinaitė Viktorija1ORCID,Leskauskaitė Daiva1ORCID

Affiliation:

1. Department of Food Science and Technology Kaunas University of Technology Kaunas Lithuania

2. Clinical Department of Geriatrics Lithuanian University of Health Sciences Kaunas Lithuania

3. Centre des Sciences du Goût et de l'Alimentation, CNRS, INRAE, Institut Agro Université de Bourgogne Dijon France

Abstract

AbstractBACKGROUNDIn this study, innovative chocolate, citrus and mixture flavoured tofu‐based nutritionally customised, dysphagia‐oriented, comfortably consumed, appetising, one‐bite‐sized finger foods, oriented to malnutrition, sarcopenia and frailty prevention in older people were created by using 3D printing technology. Developed products were characterised by evaluating chemical composition and physical properties and performing sensory evaluation among geriatric clinic residents (≥60 years).RESULTSThe dietary composition of the developed foods was: 19–21 g (100 g)−1 protein, 6–8 g (100 g)−1 fibre, 8–9 g (100 g)−1 fat, 11 mg (100 g)−1 iron, 14 mg (100 g)−1 zinc, 70 μg (100 g)−1 selenium. Foods were also enriched with branched‐chain amino acids, such as leucine, isoleucine and valine. All formulated foods were classified as level 6 by International Dysphagia Diet Standardisation Initiative classification. Chocolate‐flavoured food was much harder (4914 g) with lower adhesiveness value (−33.6 g s), compared to the citrus‐ or mixture‐flavoured foods. Older people evaluated all finger foods as very easy handled by hand, soft, easy to swallow, having a moderate flavour intensity and a weak afterfeel. Despite the fact that the chocolate food was evaluated as having the highest hardness and gumminess values by the instrumental method, this difference was not noticeable to the evaluators. However 7% of the participants said that 3D printed foods were sticky to dentures.CONCLUSIONThe results suggest that it is possible to create nutrient‐dense comfortably consumed 3D printed foods, oriented to malnutrition, sarcopenia and frailty prevention in older people. © 2024 Society of Chemical Industry.

Funder

Kauno Technologijos Universitetas

Lietuvos Sveikatos Mokslų Universitetas

European Social Fund

Lietuvos Mokslo Taryba

Publisher

Wiley

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