| Sumario: | Purpose In order for the elderly to live a healthier and higher quality of life, balanced nutrition is a very important factor. The age-friendly food in Korea is divided into three stages (Step 1: Intake of teeth, Step 2: Intake of gums, Step 3: Intake of tongue) from a food tech perspective. The purpose of this study was to conduct sensory tests after consuming fruits according to function for the elderly in a nursing hospital with chewing and swallowing dysfunction, an appropriate fruit recipe and serving guidelines were developed. Method Fruits were served to a total of 35 elderly people according to their swallowing and chewing functions. The evaluation items were appropriateness of one serving portion and fruit preference (appearance, color, taste, aroma, flavor, aftertaste, texture, overall preference), recommendation intention, adequacy (convenience, safety (size, chewing, swallowing). Each item was evaluated on a 5-point scale and reflected in the results. (5 points: very much like, 4 points: good, 3 points: neither like nor dislike, 2 points: dislike, 1 point: very dislike) was tested. Results and Discussion We found that fruit recipes with gelling agents were more preferred depending on the type of fruit, contrary to the expectation that soft fruit would have a high intake preference. Locust bean gum, xanthan gum and carrageenan were used as gelling agents, and a recipe was developed with vitamin C powder added to prevent browning of fruits. It is expected that the development of safe fruit recipes for the elderly with swallowing and chewing dysfunction will help the elderly to satisfy their eating needs and balanced nutrition.
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