Textural Characterization of Pureed Cakes Prepared for the Therapeutic Treatment of Dysphagic Patients

Figures & data

Figure 1 Standard cake preparation versus therapeutic pureed cake preparation.

Figure 2 Texture profile analysis: force deformation curve schematic of a food sample showing a first and second compression.

Table 1 Mean values (and standard deviations) for firmness of therapeutic cakes (12°C and 23°C) and non-therapeutic regular cakes at 23°C

Cakes	12°C	23°C	Regular non-therapeutic
Apple	^a11.916 ± 0.290	^a20.608 ± 0.076	^a33.189 ± 0.986
Orange	^b11.422 ± 0.156	^b11.356 ± 0.103	^b21.964 ± 0.562
Vanilla	^a12.203 ± 0.243	^c12.579 ± 0.331	^b12.287 ± 0.542
Carrot	^c12.517 ± 0.282	^d20.871 ± 0.058	^b31.886 ± 0.508
Chocolate	^d10.741 ± 0.128	^d11.017 ± 1.157	^c24.497 ± 0.556
Values in columns not sharing the same superscript letter and in rows not sharing the same superscript number are significantly different from each other (p < 0.05).

Table 2 Mean values (and standard deviations) for cohesiveness of therapeutic cakes (12°C and 23°C) and non-therapeutic regular cakes at 23°C

Cakes	12°C	23°C	Regular non-therapeutic
Apple	^a10.515 ± 0.290	^a10.479 ± 0.101	^a10.546 ± 0.042
Orange	^a10.561 ± 0.059	^a10.562 ± 0.060	^a10.513 ± 0.073
Vanilla	^a10.406 ± 0.072	^a20.543 ± 0.110	^a20.581 ± 0.093
Carrot	^a10.555 ± 0.47	^a10.552 ± 0.174	^a10.539 ± 0.076
Chocolate	^a10.391 ± 0.118	^a20.568 ± 0.137	^a20.587 ± 0.094
Values in columns not sharing the same superscript letter and in rows not sharing the same superscript number are significantly different from each other (p < 0.05).

Table 3 Mean values (and standard deviations) for adhesiveness of therapeutic cakes (12°C and 23°C) and non-therapeutic regular cakes at 23°C

Cakes	12°C	23°C	Regular non-therapeutic
Apple	^a1−0.227 ± 0.079	^a1−0.267 ± 0.023	^a2−0.485 ± 0.140
Orange	^b1−0.358 ± 0.067	^b1−0.424 ± 0.112	^b2−0.272 ± 0.095
Vanilla	^a1−0.234 ± 0.041	^a1−0.281 ± 0.052	^b1−0.286 ± 0.150
Carrot	^b1−0.436 ± 0.075	^a2−0.306 ± 0.062	^a1−0.406 ± 0.095
Chocolate	^a1−0.219 ± 0.092	^a1−0.201 ± 0.103	^a2−0.476 ± 0.142
Values in columns not sharing the same superscript letter and in rows not sharing the same superscript number are significantly different from each other (p < 0.05).

Table 4 Mean values (and standard deviations) for springiness of therapeutic cakes (12°C and 23°C) and non-therapeutic regular cakes at 23°C

Cakes	12°C	23°C	Regular non-therapeutic
Apple	^a159.366 ± 4.082	^a223.685 ± 4.551	^a347.466 ± 3.897
Orange	^b146.417 ± 2.190	^b238.126 ± 4.712	^a148.598 ± 3.204
Vanilla	^c171.661 ± 4.811	^c261.234 ± 6.097	^b265.001 ± 3.408
Carrot	^c170.327 ± 3.585	^b232.898 ± 5.407	^a346.209 ± 2.839
Chocolate	^d137.881 ± 3.805	^d248.466 ± 3.978	^b365.382 ± 3.186
Values in columns not sharing the same superscript letter and in rows not sharing the same superscript number are significantly different from each other (p < 0.05).

Figure 3 Typical TPA curve of pureed apple cake.

Table 5 Results of the sensorial evaluations carried out on therapeutic cakes at 12°C serving temperature

Cakes at 12°C	Aerated/soft	Particle size distribution	Cohesive	Adhesive
Apple	Yes	Homo	Yes	No
Orange	Yes	Hetero	Yes	No
Vanilla	Yes	Homo	Yes	No
Peach	Yes	Hetero	Yes	No
Banana	Yes	Hetero	Yes	No
Carrot	Yes	Hetero	Yes	No
Chocolate	Yes	Homo	Yes	No

Table 6 Results of the sensorial evaluations carried out on therapeutic cakes at 23°C serving temperature

Cakes at 23°C	Aerated/soft	Particle size distribution	Cohesive	Adhesive
Apple	Yes	Hetero	Yes	No
Orange	No	Hetero	Yes	Yes
Vanilla	Yes	Homo	Yes	No
Peach	Yes	Homo	Yes	Yes
Banana	Yes	Homo	Yes	No
Carrot	Yes	Hetero	Yes	No
Chocolate	Yes	Homo	Yes	No

Table 7 Clinical evaluation of therapeutic cakes at two serving temperatures of 12°C and 23°C

Therapeutic cake	Served at 12°C	Served at 23°C
Apple	Excellent	Excellent
Orange	Excellent	Mediocre
Vanilla	Excellent	Excellent
Peach	Acceptable	Acceptable
Banana	Acceptable	Excellent
Carrot	Acceptable	Acceptable
Chocolate	Excellent	Excellent

Table 8 Correlation between quantitative measurements of texture profiles (TPA) and qualitative assessments by clinical experts for selected therapeutic cake samples at 12°C and 23°C

Texture parameters	Apple cake (12°C & 23°C)	Vanilla cake (12°C & 23°C)	Carrot cake (12°C & 23°C)
Firmness	Positive	Positive	Positive
Cohesiveness	Positive	Positive	Positive
Adhesiveness	Positive	Positive	Positive