Analysis of the Texture and Preference for Senior-Friendly Foods using Protein Sources : Focus on Older Adults in Jellanam-do

This study evaluated senior-friendly food products designed to meet the dietary and sensory needs of aging populations. By integrating texture profile analysis (e.g., hardness, springiness) with sensory evaluations, the study identified the key attributes influencing consumer preference among older adults. Sensory assessments were conducted with panelists aged 50 years and above, utilizing a 9-point hedonic scale and the check-all-that-apply (CATA) method to assess the acceptability of chicken-, pork-, and mackerel-based products. Statistical analyses, including ANOVA, partial least squares (PLS) regression, and Duncan’s multiple range test, were employed to examine the relationships between sensory attributes and consumer preferences. The results indicate that softer textures, lower adhesiveness, and mild flavors are the critical factors driving consumer acceptance. Significant differences in texture and preferences were observed among the samples. Pork-based products, which exhibited relatively softer textures, received a higher consumer preference and purchase intent, whereas mackerel-based samples were rated lower in terms of taste and texture. CATA analysis revealed that softness, sweetness, and a savory flavor were key positive sensory attributes, while hardness, adhesiveness, and a fishy flavor negatively influenced consumer preference. Thus, these findings provide practical insights for product innovation and policy development in the senior-friendly food sector, emphasizing the importance of optimizing sensory and functional attributes. Moreover, this study serves as a foundation for improving the acceptability and market potential of senior-friendly food products, with broader applications for addressing the nutritional challenges associated with the global aging population