Effect of viscosity, protein and dietary fibre in beverages on perceived satiety

Marika Lyly, Nora Ohls, Marjatta Salmenkallio-Marttila, Liisa Lähteenmäki, Kirsi-Helena Liukkonen, Kaisa Poutanen

    Research output: Contribution to journalArticleScientificpeer-review

    Abstract

    The intake of dietary fibre and protein has been linked with increased satiety and weight management. The aim of this study was to investigate the effect of viscosity, dietary fibre and protein on perceived satiety in beverages. Two different levels of carboxymethyl celluloce (CMC), (0 and 5 g); and two levels of whey protein (0 and 20 g) at energy level 700 kJ were used. The dietary fibre was either high-viscosity CMC or low-viscosity CMC. Satiety-related perceptions of 29 healthy volunteers were measured with line scales for 3 hours after ingesting a sample. The area under curve (AUC; cm*min) was calculated. Dietary fibre and whey protein increased perceived satiety significantly and independently. The sample containing both dietary fibre and whey protein had the greatest effect on perceived satiety. Higher viscosity showed a tendency to increase satiety compared to the samples with lower viscosity (p=0.091). Dietary fibre and protein in beverages have thus potential to affect weight management.
    Original languageEnglish
    JournalFASEB Journal
    Volume23
    Issue number1
    Publication statusPublished - 2009
    MoE publication typeA1 Journal article-refereed
    EventExperimental Biology 2009 - New Orleans, United States
    Duration: 18 Apr 200922 Apr 2009

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