[CLOSED] Sensory Evaluation For Beef Rendang Flavoured Rice Puree
July 19, 2021
You are invited to participate in a sensory tasting for Beef Rendang Flavoured Rice Puree for a duration of 15 minutes on Friday 23rd July 2021, to be held at Food Innovation & Resource Centre (FIRC) at block T11B level 3 room 01, Singapore Polytechnic.
Below are the criteria to qualify for the sensory trial:
- Age between 40-60 years old
- Not allergic or intolerant to milk and milk products (including lactose)
- Able to consume beef
- Able to converse in English fluently and well verse in using a computer.
To compensate for the time and efforts taken, all participants successfully attended the sensory trial will receive a token of appreciation.
All participation is voluntary. If you are interested, do apply here by 20th July 2021. Slots are based on first-come, first-served basis. An email will be sent to confirm your appointment.
Please be assured that any information that have been provided will be kept strictly confidential, and that the FIRC will not release any information that can be linked to you.
If you have any queries on the sensory, do not hesitate to contact Ms. Carolyn Stephen at carolyn_stephen@sp.edu.sg.
This research study (Protocol number 202104-01) involving human participants has been exempted by SP IRB committee.
Research Study Background:
The purpose of this research effort is to create a food product for the elderly and patients with chewing and swallowing difficulties. With the increasing aging population in Singapore, chewing and swallowing difficulties among the elderly has become prevalent, especially if they are suffering from dysphagia. Caregivers from institutionalised centres, for instance, senior care centres and hospitals, have reported poor eating habits among elderly dysphagic patients. The impaired ability to chew and swallow foods could lead to a decline in food intake, which will contribute to nutrient deficiencies patients. Patients suffering from dysphagia often lose interest in foods as they are always in pureed forms. Food purees can now be used as “food inks” to 3D print, giving shape and definition to the purees to imitate actual foods. This can give rise to an enhanced meal experience and food acceptance, hence promoting an improved nutritional status among dysphasic and/or elderly persons.