Foods With Modified Textures in the Nutrition of the Elderly
Session
Agriculture, Food Science and Technology
Description
Food texture is a fundamental parameter that defines the mechanical, geometric and surface properties of foods. The importance of texture has increased due to the negative effects of age-related physiological problems such as difficulty chewing and swallowing (dysphagia) on nutrition, especially with the increase in the elderly population in the world. Factors such as decreased intestinal functions, loss of taste, decreased saliva secretion and weakened swallowing reflexes increase the risk of malnutrition with aging. Therefore, the development of foods that are suitable for the nutritional needs of elderly individuals, preserve their nutritional value as much as possible and can be easily chewed and swallowed has become a critical necessity today. In this context, standard texture levels ranging from 0 to 7 have been defined by the International Initiative for Standardization of Diets for Dysphagia (IDDSI) and various technologies have been used to produce foods suitable for the nutritional needs of the elderly. In recent years, in addition to traditional methods in texture modification, advanced technologies have also begun to be used effectively. Enzymatic processes, high pressure applications, ultrasonic waves and other microtechnological techniques allow the structure of foods to be changed and softened as desired, facilitating chewing and swallowing. In addition, new generation technologies such as 3D printers, microfluidic systems and nanotechnologies make it possible to shape foods according to the needs of the elderly, both visually and structurally. These technologies offer additional advantages such as preserving the nutritional value of food as much as possible while reducing the undesirable microorganism load. Considering that there may be nutrient losses due to heat and mechanical processes during the production process, these deficiencies are tried to be eliminated with vitamin and protein supplements. Tissue modification requires a multidisciplinary approach. Food engineering, nutritional sciences, physiology and aging-related sciences work together to develop products for the elderly. This review discusses the techniques used in tissue modification.
Keywords:
Food, texture, nutrition
Proceedings Editor
Edmond Hajrizi
ISBN
978-9951-982-41-2
Location
UBT Lipjan, Kosovo
Start Date
25-10-2025 9:00 AM
End Date
26-10-2025 6:00 PM
DOI
10.33107/ubt-ic.2025.165
Recommended Citation
Pashazadeh, Hojjat; Şirin, Bahtınur; and Koca, İlkay, "Foods With Modified Textures in the Nutrition of the Elderly" (2025). UBT International Conference. 10.
https://knowledgecenter.ubt-uni.net/conference/2025UBTIC/AFCT/10
Foods With Modified Textures in the Nutrition of the Elderly
UBT Lipjan, Kosovo
Food texture is a fundamental parameter that defines the mechanical, geometric and surface properties of foods. The importance of texture has increased due to the negative effects of age-related physiological problems such as difficulty chewing and swallowing (dysphagia) on nutrition, especially with the increase in the elderly population in the world. Factors such as decreased intestinal functions, loss of taste, decreased saliva secretion and weakened swallowing reflexes increase the risk of malnutrition with aging. Therefore, the development of foods that are suitable for the nutritional needs of elderly individuals, preserve their nutritional value as much as possible and can be easily chewed and swallowed has become a critical necessity today. In this context, standard texture levels ranging from 0 to 7 have been defined by the International Initiative for Standardization of Diets for Dysphagia (IDDSI) and various technologies have been used to produce foods suitable for the nutritional needs of the elderly. In recent years, in addition to traditional methods in texture modification, advanced technologies have also begun to be used effectively. Enzymatic processes, high pressure applications, ultrasonic waves and other microtechnological techniques allow the structure of foods to be changed and softened as desired, facilitating chewing and swallowing. In addition, new generation technologies such as 3D printers, microfluidic systems and nanotechnologies make it possible to shape foods according to the needs of the elderly, both visually and structurally. These technologies offer additional advantages such as preserving the nutritional value of food as much as possible while reducing the undesirable microorganism load. Considering that there may be nutrient losses due to heat and mechanical processes during the production process, these deficiencies are tried to be eliminated with vitamin and protein supplements. Tissue modification requires a multidisciplinary approach. Food engineering, nutritional sciences, physiology and aging-related sciences work together to develop products for the elderly. This review discusses the techniques used in tissue modification.