How to adapt a dessert for Alzheimer’s patients through food engineering?

• Formulate an homemade pastry cream and compare it with industrial creams • Explain the role of each ingredient in the final texture of pastry cream.

• Compare the measurement according to the IDDSI scale (sensory) and according to an instrumental method.

Instrumentally, the measurements show that the Nestlé and Mont Blanc creams are too liquid. However, instrumental measurements are not sufficient to distinguish the creams. Complementary sensory analyses indicate that the creams most suitable for people with Alzheimer's disease (in terms of taste and texture) are the Casino cream and the homemade version without whipped cream. In order to be introduced into residential care facility for dependent elderly people, adapted food must meet several criteria beyond texture: nutritional, sensory, and economic value.