Preferred Factors in the Texture of Confectionary for the Elderly

Takumi Hiroko, Nakamura Hiroyasu, Shiraishi Koso, Kometani Takashi

doi:10.5264/eiyogakuzashi.68.131

This study examines how masticatory performance affects elderly people's preference for confectionary and texture (stiffness and adhesiveness). We conducted an online questionnaire survey of 90 males and 94 females (aged in their 60s to 80s), who eat confectionary more than three times per week. The subjects were asked to answer questions concerning: (1) physical characteristics in the mouth, (2) masticatory performance, (3) confectionary choice, and (4) preferred texture. We assigned the subjects to four groups based on the masticatory performance, and analyzed the data by using the chi-square test and Cochran Armitage test. Masticatory performance was related to their age and physical characteristics in the mouth. The subjects with lower masticatory performance were more concerned about confectionary texture. The subjects with lower masticatory performance tended not to choose hard confectionary such as rice crackers and fried sugar-coated dough. They preferred a softer texture.<br>Regardless of the masticatory performance, the subjects wanted a less adhesive and easily triturated texture. This tendency was observed more clearly among the subjects with lower masticatory performance. The results of this study demonstrate that masticatory performance was related to confectionary preference and texture preference. These results suggest that elderly people with a lower masticatory performance preferred a softer and less adhesive texture.

Preferred Factors in the Texture of Confectionary for the Elderly

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