Enrichment of biscuits and juice with oat ß-glucan enhances postprandial satiety

Saara Pentikäinen (Corresponding Author), L Karhunen, Laura Flander, Kati Katina, A Meynier, P Aymard, S Vinoy, Kaisa Poutanen

Research output: Contribution to journalArticleScientificpeer-review

39 Citations (Scopus)

Abstract

Effects of fibre and ß-glucan on satiety have been reported in many studies, but no consensus has been reached. The aim of this study was to examine the effects of breakfasts varying in the dose of oat bran (4. g or 8. g ß-glucan). The approach was to study whether the food matrix (solid or liquid) into which the oat bran is incorporated influences postprandial satiety in otherwise similar meal settings. Thirty healthy females were offered four different breakfasts: biscuits. +. juice (0. g ß-glucan), enriched biscuits. +. juice (4. g ß-glucan), biscuits. +. enriched juice (4. g ß-glucan) and enriched biscuits. +. enriched juice (8. g ß-glucan) in a random order on separate test days. The sensations associated with hunger and satiety were evaluated using visual analogue scales (VAS) before and after ingesting the test breakfasts and every 30. min until 210. min. Oat bran addition in breakfasts increased postprandial satiety especially when both juice and biscuits were enriched (8. g of ß-glucan). Addition of oat bran to juice enhanced satiety and related feelings more effectively than the addition into biscuits
Original languageEnglish
Pages (from-to)150-156
Number of pages6
JournalAppetite
Volume75
DOIs
Publication statusPublished - 2014
MoE publication typeA1 Journal article-refereed

Fingerprint

Glucans
Breakfast
Hunger
Avena
Visual Analog Scale
Meals
Consensus
Emotions
Food

Keywords

  • ß-Glucan
  • biscuit
  • juice
  • oat ban
  • satiety
  • viscosity

Cite this

Pentikäinen, Saara ; Karhunen, L ; Flander, Laura ; Katina, Kati ; Meynier, A ; Aymard, P ; Vinoy, S ; Poutanen, Kaisa. / Enrichment of biscuits and juice with oat ß-glucan enhances postprandial satiety. In: Appetite. 2014 ; Vol. 75. pp. 150-156.
@article{5d4b00d074c14abca19d1bce8f29dcc5,
title = "Enrichment of biscuits and juice with oat {\ss}-glucan enhances postprandial satiety",
abstract = "Effects of fibre and {\ss}-glucan on satiety have been reported in many studies, but no consensus has been reached. The aim of this study was to examine the effects of breakfasts varying in the dose of oat bran (4. g or 8. g {\ss}-glucan). The approach was to study whether the food matrix (solid or liquid) into which the oat bran is incorporated influences postprandial satiety in otherwise similar meal settings. Thirty healthy females were offered four different breakfasts: biscuits. +. juice (0. g {\ss}-glucan), enriched biscuits. +. juice (4. g {\ss}-glucan), biscuits. +. enriched juice (4. g {\ss}-glucan) and enriched biscuits. +. enriched juice (8. g {\ss}-glucan) in a random order on separate test days. The sensations associated with hunger and satiety were evaluated using visual analogue scales (VAS) before and after ingesting the test breakfasts and every 30. min until 210. min. Oat bran addition in breakfasts increased postprandial satiety especially when both juice and biscuits were enriched (8. g of {\ss}-glucan). Addition of oat bran to juice enhanced satiety and related feelings more effectively than the addition into biscuits",
keywords = "{\ss}-Glucan, biscuit, juice, oat ban, satiety, viscosity",
author = "Saara Pentik{\"a}inen and L Karhunen and Laura Flander and Kati Katina and A Meynier and P Aymard and S Vinoy and Kaisa Poutanen",
year = "2014",
doi = "10.1016/j.appet.2014.01.002",
language = "English",
volume = "75",
pages = "150--156",
journal = "Appetite",
issn = "0195-6663",
publisher = "Elsevier",

}

Enrichment of biscuits and juice with oat ß-glucan enhances postprandial satiety. / Pentikäinen, Saara (Corresponding Author); Karhunen, L; Flander, Laura; Katina, Kati; Meynier, A; Aymard, P; Vinoy, S; Poutanen, Kaisa.

In: Appetite, Vol. 75, 2014, p. 150-156.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Enrichment of biscuits and juice with oat ß-glucan enhances postprandial satiety

AU - Pentikäinen, Saara

AU - Karhunen, L

AU - Flander, Laura

AU - Katina, Kati

AU - Meynier, A

AU - Aymard, P

AU - Vinoy, S

AU - Poutanen, Kaisa

PY - 2014

Y1 - 2014

N2 - Effects of fibre and ß-glucan on satiety have been reported in many studies, but no consensus has been reached. The aim of this study was to examine the effects of breakfasts varying in the dose of oat bran (4. g or 8. g ß-glucan). The approach was to study whether the food matrix (solid or liquid) into which the oat bran is incorporated influences postprandial satiety in otherwise similar meal settings. Thirty healthy females were offered four different breakfasts: biscuits. +. juice (0. g ß-glucan), enriched biscuits. +. juice (4. g ß-glucan), biscuits. +. enriched juice (4. g ß-glucan) and enriched biscuits. +. enriched juice (8. g ß-glucan) in a random order on separate test days. The sensations associated with hunger and satiety were evaluated using visual analogue scales (VAS) before and after ingesting the test breakfasts and every 30. min until 210. min. Oat bran addition in breakfasts increased postprandial satiety especially when both juice and biscuits were enriched (8. g of ß-glucan). Addition of oat bran to juice enhanced satiety and related feelings more effectively than the addition into biscuits

AB - Effects of fibre and ß-glucan on satiety have been reported in many studies, but no consensus has been reached. The aim of this study was to examine the effects of breakfasts varying in the dose of oat bran (4. g or 8. g ß-glucan). The approach was to study whether the food matrix (solid or liquid) into which the oat bran is incorporated influences postprandial satiety in otherwise similar meal settings. Thirty healthy females were offered four different breakfasts: biscuits. +. juice (0. g ß-glucan), enriched biscuits. +. juice (4. g ß-glucan), biscuits. +. enriched juice (4. g ß-glucan) and enriched biscuits. +. enriched juice (8. g ß-glucan) in a random order on separate test days. The sensations associated with hunger and satiety were evaluated using visual analogue scales (VAS) before and after ingesting the test breakfasts and every 30. min until 210. min. Oat bran addition in breakfasts increased postprandial satiety especially when both juice and biscuits were enriched (8. g of ß-glucan). Addition of oat bran to juice enhanced satiety and related feelings more effectively than the addition into biscuits

KW - ß-Glucan

KW - biscuit

KW - juice

KW - oat ban

KW - satiety

KW - viscosity

U2 - 10.1016/j.appet.2014.01.002

DO - 10.1016/j.appet.2014.01.002

M3 - Article

VL - 75

SP - 150

EP - 156

JO - Appetite

JF - Appetite

SN - 0195-6663

ER -