Do rye product structure, product perceptions and oral processing modulate satiety?

Saara Pentikäinen, Nesli Sözer, Johanna Närväinen, Kirsi Sipilä, Syed Alam, Raija Heiniö, Jussi Paananen, Kaisa Poutanen, Marjukka Kolehmainen

Research output: Contribution to journalArticleScientificpeer-review

4 Citations (Scopus)

Abstract

Food structure and cephalic phase factors are hypothesized to contribute to postprandial satiety in addition to established food properties such as energy content, energy density, and macronutrient and fibre composition of a preload. This study aimed to evaluate if the structure of rye products has an impact on subjective feelings of satiety, and whether cephalic phase factors including oral processing, satiety expectations and perceived pleasantness modulate the interaction. Four wholegrain rye based samples (extruded flakes and puffs, bread and smoothie) were studied in terms of texture characteristics, in vivo oral processing, and expected satiety (n = 26) and satiety as well as perceived pleasantness (n = 16) (ClinicalTrials.gov number: NCT02554162). The vast textural differences between products were reflected in mastication process, perceived pleasantness and satiety expectations. Extruded products required the most intensive mastication. Rye puffs and rye bread which were characterised by a solid and porous structure, and showed better satiety effect in the early postprandial phase compared to other products. Mastication effort interacted with satiety response. However, the products requiring the most intense mastication effort were not the most satiating ones. It seems that there are some food structure related factors that influence both mastication process and postprandial satiety, the mastication process itself not being the mediating factor. Higher palatability seems to weaken postprandial satiety response.
Original languageEnglish
Pages (from-to)178-187
Number of pages10
JournalFood Quality and Preference
Volume60
DOIs
Publication statusPublished - 1 Sep 2017
MoE publication typeA1 Journal article-refereed

Fingerprint

rye products
Mastication
satiety
mouth
mastication
Satiety Response
Bread
Food
rye
Head
breads
Secale
Emotions
flakes
energy density
palatability
energy content
food quality

Keywords

  • cross-over
  • food structure
  • oral processing
  • postprandial
  • satiety
  • texture

Cite this

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title = "Do rye product structure, product perceptions and oral processing modulate satiety?",
abstract = "Food structure and cephalic phase factors are hypothesized to contribute to postprandial satiety in addition to established food properties such as energy content, energy density, and macronutrient and fibre composition of a preload. This study aimed to evaluate if the structure of rye products has an impact on subjective feelings of satiety, and whether cephalic phase factors including oral processing, satiety expectations and perceived pleasantness modulate the interaction. Four wholegrain rye based samples (extruded flakes and puffs, bread and smoothie) were studied in terms of texture characteristics, in vivo oral processing, and expected satiety (n = 26) and satiety as well as perceived pleasantness (n = 16) (ClinicalTrials.gov number: NCT02554162). The vast textural differences between products were reflected in mastication process, perceived pleasantness and satiety expectations. Extruded products required the most intensive mastication. Rye puffs and rye bread which were characterised by a solid and porous structure, and showed better satiety effect in the early postprandial phase compared to other products. Mastication effort interacted with satiety response. However, the products requiring the most intense mastication effort were not the most satiating ones. It seems that there are some food structure related factors that influence both mastication process and postprandial satiety, the mastication process itself not being the mediating factor. Higher palatability seems to weaken postprandial satiety response.",
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Do rye product structure, product perceptions and oral processing modulate satiety? / Pentikäinen, Saara; Sözer, Nesli; Närväinen, Johanna; Sipilä, Kirsi; Alam, Syed; Heiniö, Raija; Paananen, Jussi; Poutanen, Kaisa; Kolehmainen, Marjukka.

In: Food Quality and Preference, Vol. 60, 01.09.2017, p. 178-187.

Research output: Contribution to journalArticleScientificpeer-review

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AU - Pentikäinen, Saara

AU - Sözer, Nesli

AU - Närväinen, Johanna

AU - Sipilä, Kirsi

AU - Alam, Syed

AU - Heiniö, Raija

AU - Paananen, Jussi

AU - Poutanen, Kaisa

AU - Kolehmainen, Marjukka

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