Haelee Fenton

Measurement of satiety of wheat-based bulgur by intervention and sensory evaluation

Twenty-two healthy subjects consumed the following four test meals: Australian bul-gur processed by boiling (boiled bulgur), Australian bulgur processed by steaming (steamed bulgur), Turkish bulgur, and high-amylose rice. Australian bulgur was made from durum wheat by using a traditional boiling and drying method and a method in which steaming replaced boiling. Meals were presented in a randomized order, one meal per test session at the same time and day of each week over four consecutive weeks. A within subject crossover design was used to investigate the satiety of bulgur in which each subject acted as their own control. Visual analogue scales were used to measure each subject’s feelings of hunger and calculate rankings. Mean satiety index scores and area under the “How hungry do you feel right now?” curve values showed that the bulgur samples provided greater satiety than the high-amylose rice. Testing for differences in rank sums showed that bulgur (boiled and steamed) ranked significantly lower (P < 0.05) for hunger at 1 and 1.5 hr when compared with high-amylose rice. At 2.5 hr, bulgur (boiled) was ranked as significantly different to high-amylose rice (P < 0.05). Australian bulgur processed by boiling or steaming was more satiating than high-amylose rice.

Effect of Fibre Supplementation on Body Weight and Composition, Frequency of Eating and Dietary Choice in Overweight Individuals

Fibre supplementation can potentially reduce energy intake and contribute to weight loss. The mechanism may be reduced frequency of eating, resulting in reduced food consumption. The objective of this research was to determine the effectiveness of fibre supplementation with PolyGlycopleX® (PGX®), on body weight and composition, frequency of eating and dietary intake in 118 overweight adults. In a three-arm, parallel, blind, randomised controlled trial participants were randomised to one of three groups; 4.5 g PGX as softgels (PGXS), 5 g PGX granules (PGXG) or 5 g rice flour (RF) control. Prior to supplementation and at 12 weeks, participants captured before and after images of all food and beverages consumed within 4 days using a mobile food record app (mFR). The mFR images were analysed for food group serving sizes and number of eating occasions. In the PGXG group, intention-to-treat analysis showed there was a significant reduction in waist circumference (2.5 cm; p = 0.003). Subgroup analysis showed that PGXG supplementation at the recommended dose resulted in a reduction in body weight (−1.4 ± 0.10 kg, p < 0.01), body mass index (BMI) reduction (−0.5 ± 0.10, p < 0.01), reduced number of eating occasions (−1.4 ± 1.2, p < 0.01) and a reduced intake of grain food (−1.52 ± 1.84 serves, p = 0.019). PGXG at the recommended dose resulted in a reduction in weight and BMI which was significantly greater than that for RF (p = 0.001). These results demonstrate the potential benefits of PGX fibre in controlling frequency of eating and in weight loss.

Effect of training on the reliability of satiety evaluation and use of trained panellists to determine the satiety effect of dietary fibre: a randomised controlled trial.

Background The assessment of satiety effects on foods is commonly performed by untrained volunteers marking their perceived hunger or fullness on line scales, marked with pre-set descriptors. The lack of reproducibility of satiety measurement using this approach however results in the tool being unable to distinguish between foods that have small, but possibly important, differences in their satiety effects. An alternate approach is used in sensory evaluation; panellists can be trained in the correct use of the assessment line-scale and brought to consensus on the meanings of descriptors used for food quality attributes to improve the panel reliability. The effect of training on the reliability of a satiety panel has not previously been reported. Method In a randomised controlled parallel intervention, the effect of training in the correct use of a satiety labelled magnitude scale (LMS) was assessed versus no-training. The test-retest precision and reliability of two hour postprandial satiety evaluation after consumption of a standard breakfast was compared. The trained panel then compared the satiety effect of two breakfast meals containing either a viscous or a non-viscous dietary fibre in a crossover trial. Results A subgroup of the 23 panellists (n = 5) improved their test re-test precision after training. Panel satiety area under the curve, “after the training” intervention was significantly different to “before training” (p < 0.001). Reliability of the panel determined by intraclass correlation (ICC) of test and retest showed improved strength of the correlation from 0.70 pre-intervention to 0.95 post intervention. The trained “satiety expert panel” determined that a standard breakfast with 5g of viscous fibre gave significantly higher satiety than with 5g non-viscous fibre (area under curve (AUC) of 478.2, 334.4 respectively) (p ≤ 0.002). Conclusion Training reduced between panellist variability. The improved strength of test-retest ICC as a result of the training intervention suggests that training satiety panellists can improve the discriminating power of satiety evaluation.

The Impact of Oat Quality on White Salted Noodles Containing Oat Flour

This research compared the physicochemical properties of six milling oat cultivars from Western Australia over two growing seasons (2011 and 2012). Variations among the cultivars in physicochemical properties, particularly β-glucan content, were assessed to determine their suitability for incorporation into white salted noodles at a level of 30% of the flour component. The average across six oat cultivars grown in 2012 was significantly higher (P 100 µm) in comparison with the average across the same oat cultivars grown in 2011. The year of cultivation by cultivar interaction was significant (P < 0.05) for ash content, protein content, β-glucan content, starch damage, and particle size. Oat cultivar Mitika had the highest peak viscosity for 100% oat flour (whole groat) and 30% oat–wheat (OW) flour blend, which may be owing to l...

Erratum: Effect of Fibre Supplementation on Body Weight and Composition, Frequency of Eating and Dietary Choice in Overweight Individuals Nutrients 2017, 9, 149

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Effect of Processing on Viscosity and Molecular Weight of (1,3)(1,4)-β-Glucan in Western Australian Oat Cultivars

Six Australian milling oat cultivars grown over two growing seasons were characterized for differences in (1,3)(1,4)-β-glucan (β-glucan) viscosity, solubility, molecular weight (Mw), and the effect of processing. Oat cultivars grown in 2012 had significantly higher extracted β-glucan viscosity from oat flour than the same oat cultivar grown in 2011 (P < 0.05, mean 137 and 165 cP, respectively). Noodle β-glucan mean viscosity for 2012 (147 cP) was significantly higher than for 2011 (128 cP). β-Glucan from ‘Williams’ and ‘Mitika’ oats had the highest viscosity (P < 0.05) in flour (5.92 and 5.25%, respectively) and noodles (1.64 and 1.47%, respectively) for both years, compared with the other oat cultivars. β-Glucan (Mw) of Williams for 2012 and ‘Kojonup’ for both years were the least affected by processing, with an average drop of 33% compared with a maximum of 63% for other cultivars. Therefore, Williams showed superior β-glucan properties to other oat cultivars studied, and can potentially provide improve...

Wheat: Grain Structure of Wheat and Wheat-based Products

The worlds population relies on wheat-based foods as a major source of essential energy. Wheat-based foods are a good source of nutrients such as carbohydrates, proteins, and fiber for humans, but most food applications use milled wheat as white or purified flour and some valuable nutritional components may be lost. While carbohydrates should be the bodys major source of energy, diets rich in whole grain are recommended for the prevention of cardiovascular disease. This protective aspect of whole grain and the importance of whole grain food must be highlighted to ensure they form a significant part of the diet. The composition, structure, and special properties of the wheat grain have allowed the evolution of many unique food products worldwide.

Response to Comments by Vuksan V. et al., Nutrients 2017, 9, 398, Regarding an Article by Solah V.A. et al., Nutrients 2017, 9, 149

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