# Acceptability of protein-fortified recipes in older adults in France

Alexia Geny, Valérie Feyen, Céline Brasse, Guro Helgesdotter Rognså, Ludovic Filin, Lilia Nouri, Emilie Szleper, Øydis Ueland, Rachel Smith, Lisa Methven, et al.

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## ► To cite this version:

Alexia Geny, Valérie Feyen, Céline Brasse, Guro Helgesdotter Rognså, Ludovic Filin, et al. Acceptability of protein-fortified recipes in older adults in France. Food Quality and Preference, 2024, 118, pp.105205. 10.1016/j.foodqual.2024.105205. hal-04665411

HAL Id: hal-04665411

https://hal.inrae.fr/hal-04665411v1

Submitted on 10 Oct 2025

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**Reference Type**

Journal Article

**Record Number**

11906

**Author**

Geny, Alexia

Brasse, Céline

Helgesdotter Rognså, Guro

Filin, Ludovic

Nouri, Lilia

Feyen, Valérie

Szleper, Emilie

Ueland, Øydis

Smith, Rachel

Methven, Lisa

Maître, Isabelle

Van Wymelbeke-Delannoy, Virginie

Sulmont-Rossé, Claire

**Year**

2024

**Title**

Acceptability of protein-fortified recipes in older adults in France

**Journal**

Food Quality and Preference

**Place Published**

Oxford, England (GBR)

**Publisher**

Elsevier Ltd.

**Volume**

118

**Issue**

**Pages**

105205

**Start Page**

**Portage projet**

portage_international

**Epub Date**

2024/04/27

**Date**

2024/09/01

**Typologie prod**

Recherche

**Short Title**

**Alternate Journal**

Food. Qual. Prefer.

**ISSN**
0950-3293

DOI

https://doi.org/10.1016/j.foodqual.2024.105205

Original Publication

Reprint Edition

EAPP

Sans objet

Localisation

Affiliation auteur

EQUIPE8UMRCSGACHUȘEQUIPE8UMR1324INRAEALIMHȘEQUIPE8UMRCSGA
UBFC

HAL INRAE/BELINRAE

https://hal.inrae.fr/hal-04665411

Perimetre prod

CSGA

Equipe

MIAM - Determinants du comportement alimentaire au cours de la vie, relations
avec la sante

IF§Q§SC

4.9§Q1§FOOD SCIENCE & TECHNOLOGY

Discipline(sà concernee(s)

SV : Sciences du Vivant

Collaboration

Collaboration internationale

Accession Number

WOS:001237891500001

Call Number

HCERES

01-ACL Articles dans des revues internationales ou nationales avec comite de
lecture repertoriees par I HCERES ou dans les bases de donnees internationales
(ISI Web of Knowledge, Pub Med,...)

Keywords

Aged
Elderly
Dietary enrichment
Liking
Oral comfort
Sensory properties

Abstract

Public health policies recommend food fortification, namely adding ingredients of nutritional interest into commonly consumed foods, to help older adults with reduced appetite achieve sufficient protein intake. The aim of the present study was to assess the acceptability and sensory perception of protein-fortified recipes in older adults. Two variants – standard and protein-fortified – were developed for six food products covering various food matrices (savoury/sweet, hot/cold, liquid/solid):
bolognese sauce, mashed potato and carrot soup; stuffed pepper, apple crumble and vanilla custard. Sixty-five and 56 participants tested respectively in a sensory laboratory. All participants were 70 years or older and lived at home (women: 58 %). Participants were asked to rate liking and food oral processing for each sample as well as to describe its sensory characteristics (free comments, CATA). They were not informed about the nature of the difference between the variants, namely protein fortification. It was observed that using protein extracts to fortify food products results in texture alteration, with a granular, sticky, and compact texture. If this effect is minimal compared to the standard variant, it does not significantly impact liking. However, when the effect is more pronounced and/or accompanied by changes in taste and appearance, it leads to a decrease in product liking. Thus, having a fortified product that closely matches the standard product in all sensory aspects (taste, texture, appearance) appears crucial for consumer acceptability. This work lay the groundwork for further enhancing the functionality of protein extracts and/or the sensory properties of fortified recipes in order to develop palatable protein-enriched foods.

## Projet

Projet FORTIPHY

## Research Notes

ajout_juin_2024 ; article © 2024 Elsevier Ltd. All rights reserved ; contrat, financement : the French "Investissements d'Avenir" program, project ISITE-BFC (contract ANR-15-IDEX-0003) and from ANR (ANR-20-HDHL-0003 FORTIPHY), Research Council Norway (RCN 321819), BBSRC (BB/V018329/1) under the umbrella of the European Joint Programming Initiative "A Healthy Diet for a Healthy Life" (JPI HDHL) and of the ERA-NET Cofund ERA-HDHL (GA N°696295 of the EU Horizon 2020 Research and Innovation Programme) ; JCR2024 ; publication électronique

## URL

https://www.sciencedirect.com/science/article/pii/S0950329324001071

## File Attachments

internal-pdf://0631680173/geny_2024_vol118_105205_foodqualprefer.pdf

## Author Address

Alexia Geny a, Céline Brasse b, Guro Helgesdotter Rognså c, Ludovic Filin a b, Lilia Nouri a b, Valérie Feyen a, Emilie Szleper a, Øydis Ueland c, Rachel Smith d, Lisa Methven d, Isabelle Maître b, Virginie Van Wymelbeke-Delannoy a e, Claire Sulmont-Rossé a

a

Centre Des Sciences Du Goût Et de l'Alimentation, CNRS, INRAE, Institut Agro, Université de Bourgogne, F-21000 Dijon, France

b

GRAPPE, ESA, Sensoveg, USC n°1422, INRAE 49007, Angers, France

c

Nofima AS, Osloveien 1, 1430 Ås, Norway

d

Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading, RG6 6AP, UK
e

CHU Dijon Bourgogne, Unité de Recherche Pôle Personnes Âgées, Dijon, France

Corresponding author: claire.sulmont-rosse@inrae.fr

**Figure**

**Caption**

**Access Date**

**Translated Author**

**Translated Title**

**Name of Database**

publi_csga.enl

**Database Provider**

**Language**

ENG