Zata Vickers

Effect of Flavor and Macronutrient Composition of Food Servings on Liking, Hunger and Subsequent Intake

The effects of consuming foods with different macronutrient compositions and flavors on hedonic changes and development of satiety were investigated. Subjects rated their hunger and liking of a set of foods (rating set) before and after eating a serving (preload) of one of the foods in the rating set. The liking of the preload foods dropped more than the liking of the uneaten foods. Foods having the same flavor as the preload generally dropped more in liking than foods having similar macronutrients. The drops in liking increased with the caloric content of the preload but were unrelated to specific macronutrients. Less weight and calories of food were eaten after the high calorie preloads. Eating the high protein or the high-carbohydrate preload decreased hunger more than eating the high-fat food. Eating a high-protein preload decreased the weight of food eaten more than eating a high-fat or a high-carbohydrate preload and decreased total caloric intake more than eating a high-fat preload. However, macronutrient intake was not differentially affected by the macronutrient composition of a preload. Sensory-specific satiety appears to be more related to the sensory characteristics of a food than to the macronutrient composition of a food.

Higher-protein foods produce greater sensory-specific satiety

The objectives of this study were to determine if high-protein versions of the same food systems show more sensory-specific satiety than lower-protein versions, and to determine the effect of these protein differences on hunger levels following a meal. Subjects ate a high-protein and a low-protein version of a food system (either strawberry yogurt or a sandwich) as test meals. The high-protein strawberry yogurt test meal consisted of a serving of strawberry yogurt that contained whey protein isolate; the low-protein yogurt test meal consisted of a close-to-commercial strawberry yogurt. The high-protein sandwich meal consisted of a ham sandwich; the low-protein sandwich meal consisted of a bacon sandwich. Subjects tasted small portions of a set of foods (which included a sample of the test meal), and rated their liking of these foods before and after eating a test meal. Sensory-specific satiety occurred for all test meals. The decreases in liking when the high-protein versions of the test meals were eaten were significantly greater than the decreases in liking for the paired low-protein test meals. Higher-protein versions of the test meals also decreased hunger more than the lower-protein versions.

Factors influencing sensory-specific satiety ☆

In the first part of this study, subjects tasted small portions of a set of foods (rating set) and rated their liking of these foods before and after eating a serving of one of the foods (test meal). These foods were chosen to vary in both macronutrient composition and sensory qualities. Measurements of hunger were taken before and after the test meal. The amount of sensory-specific satiety produced by a test meal differed depending on the food eaten. There was a trend for high-protein foods, which were also the least-liked foods, to decrease more in liking than low-protein foods. Buttered rolls and Coke, when eaten as test meals, dropped the least in liking. Initial liking and the variety of sensory qualities within a food were investigated as potential factors which could influence sensory-specific satiety. Subjects tasted and rated their liking of the test meals, which varied in the level of initial liking and the level of variety of sensory qualities within a food, before and after eating. There was a non-significant trend for the less-liked test meals to drop more in liking than the well-liked test meals. There was also a slight trend for the low-variety test meals to drop slightly more in liking than the intermediate and high-variety test meals.

Fermentable Fibers Do Not Affect Satiety or Food Intake by Women Who Do Not Practice Restrained Eating

BACKGROUND Fiber is thought to enhance satiety, although not all fibers are equally effective. Colonic fermentation may influence satiety and food intake. OBJECTIVE To test the satiating properties of four isolated fibers added to chocolate crisp bars. DESIGN Within-subject preload design with repeated measures. Each participant completed five conditions, presented in random order. SUBJECTS Participants were 22 adult women who do not practice restrained eating (body mass index 18 to 29). INTERVENTION The experimental conditions were four fiber treatments: 10 g oligofructose, inulin, soluble corn fiber, or resistant wheat starch in chocolate crisp bars. A no-added-fiber bar was evaluated as the control. The night before each treatment, participants consumed a dinner bar containing 10 g of the same fiber given the next morning. MAIN OUTCOME MEASURES Repeated ratings of feelings related to hunger and fullness at the lunch meal were the main measures. Secondary outcomes included breath hydrogen and methane, gastrointestinal symptoms, energy consumed at an ad libitum lunch, and energy from 24-hour dietary recall. STATISTICAL ANALYSES PERFORMED Mixed-effect linear models with random intercept for participants to model within-subject correlation. RESULTS All treatments were well tolerated. No differences were found in subjective satiety during the morning or food intake at lunch or over 24 hours. The oligofructose bar produced the greatest increase in breath hydrogen, and the most bloating and flatulence symptoms. CONCLUSIONS Functional fibers incorporated into chocolate bars at high fiber doses produce greater gastrointestinal symptoms than control, but do not alter satiety, hunger, or food intake compared with control in the short term.

Manufacture of reduced-sodium Cheddar-style cheese with mineral salt replacers

The use of mineral salt replacers to reduce the sodium content in cheese has been investigated as a method to maintain both the salty flavor and the preservative effects of salt. The majority of studies of sodium reduction have used mineral salt replacers at levels too low to produce equal water activity (a(w)) in the finished cheese compared with the full-sodium control. Higher a(w) can result in differences in cheese quality due to differences in the effective salt-to-moisture ratio. This creates differences in biochemical and microbial reactions during aging. We hypothesized that by targeting replacer concentrations to produce the same a(w) as full sodium cheese, changes in cheese quality would be minimized. Stirred-curd Cheddar-style cheese was manufactured and curd was salted with NaCl or naturally reduced sodium sea salt. Reduced-sodium cheeses were created by blends of NaCl or sea salt with KCl, modified KCl, MgCl₂, or CaCl₂ before pressing. Sodium levels in reduced-sodium cheeses ranged from 298 to 388 mg of sodium/100g, whereas the control full-sodium cheese had 665 mg/100g. At 1 wk of age, a(w) of reduced-sodium cheeses were not significantly different from control, which had an a(w) of 0.96. The pH values of all reduced-sodium cheeses, excluding the treatment that combined sea salt and MgCl₂, were lower than those of full-sodium cheese, indicating that the starter culture was possibly less inhibited at the salting step by the replacers than by NaCl. Instrumental hardness values of the treatments with sea salt were higher than in cheeses containing NaCl, with the exception of the NaCl/CaCl₂ treatment, which was the hardest. Treatments with MgCl₂ and modified KCl were generally less hard than other treatments. In-hand and first-bite firmness values correlated with the instrumental texture profile analysis results. Both CaCl₂ and MgCl₂ produced considerable off-flavors in the cheese (bitter, metallic, unclean, and soapy), as measured by descriptive sensory analysis with a trained panel. Bitterness ratings for cheese with KCl and modified KCl were not significantly different from the full-sodium control. Potassium chloride can be used successfully to achieve large reductions in sodium when replacing a portion of the NaCl in Cheddar cheese.

Effect of ideal-relative sweetness on yogurt consumption

Abstract The objectives of this study were to determine how hedonically different sweetness levels in yogurt, determined by the ideal–relative rating method, affected taste test liking ratings and consumption in a naturalistic setting. Nineteen subjects attended a preliminary session, a taste test and three lunch tests. During the taste test, they rated yogurt with three levels of sweetness (high, optimum, and low) for six attributes. During each lunch test, they were offered a tray of nine food items, including yogurt at one of the three sweetness levels. Subjects liked the optimally sweet yogurt best in the taste test and consumed the most of it at lunch. Taste test liking ratings did not predict the amount of yogurt consumed during lunch. The lower-than-optimum sweetness level was more detrimental to taste test ratings than was the oversweetened yogurt whereas the higher-than-optimum sweetness level was more detrimental to consumption during lunch than was the undersweetened yogurt.

Photographs in Lunch Tray Compartments and Vegetable Consumption Among Children in Elementary School Cafeterias

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Consumer views of hunger and fullness. A qualitative approach

The objective of this study was to gain a better understanding of the complex ideas of hunger and fullness from consumers through the use of focus groups. We report results of 4 focus group interviews with (1) female normal weight dieters, (2) female normal weight non-dieters, (3) female overweight dieters and non-dieters, and (4) male normal weight dieters and non-dieters. Hunger and fullness sensations were described as having both physical and psychological components that were divided into two groups: typical and extreme. Overall, hunger was described as the presence of stomach growls, stomach hunger pains, emptiness, focus on eating, loss of energy, and desire to eat. Fullness was described as a feeling of food in the stomach, stomach stretch, satisfaction, contentment, energized, focused, and lack of the desire to eat. Typical fullness was described with many psychological components while typical hunger was primarily physical in nature. Participants described situations where sensations of mental hunger and physical fullness overlapped, which provided evidence that the overall constructs of hunger and fullness may not be simple, polar opposites.

Sensory-specific satiety, its crossovers, and subsequent choice of potato chip flavors.

We investigated the influence of liking and flavor intensity on the development of sensory-specific satiety (SSS) to different potato chip flavors, and the influence of these measures, as well as measures of want-to-eat and similarity, on the subsequent choice of a potato chip flavor. In the first study, 35 subjects participated first in a taste test to measure flavor intensity, liking and similarities among six different flavors of potato chips. They then completed six SSS sessions, ending each session by choosing one of the six flavors for additional consumption. SSS varied among the six chip flavors, but was poorly related to either liking or flavor intensity. Subjects chose better-liked flavors, flavors dissimilar to recently consumed flavors, flavors differing in intensity from the recently consumed flavor, flavors that produced less SSS and flavors that produced less change in wanting-to-eat them. In the second study, we used data from a consumption diary panel, and replicated the key finding that when people switch flavors, the similarity to the flavor consumed on the previous occasion decreases the probably of that chip being chosen. Thus switching among flavor choices was driven by liking, the desire for variety and the desire for a product that produced less SSS.

The Role of Salivary Proteins in the Mechanism of Astringency

Understanding astringency has focused on the interaction of tannins with the salivary proline-rich proteins (PRPs), although it remains unclear if other astringents precipitate the PRPs or how this interaction relates to sensory perceptions of astringency. We used 2 approaches to compare how distinct classes of astringent compounds interacted with the salivary PRPs and mucins. Using sodium dodecyl sulfate polyacrylamide gel electrophoresis, we evaluated protein patterns and characterized the salivary proteins present in the supernatants and pellets of pooled saliva assayed with tannin, alum, and hydrochloric acid solutions. Tannins and alum precipitated many of the PRPs, but acid did not. Mucins were precipitated by both the acid and alum, but not by the tannins. From our research, it appears that the precipitation of salivary proteins may be involved in the mechanism of astringency, but the precipitation of PRPs is not requisite for the development of astringency. We also measured mucin and deoxyribonucleic acid content of expectorated solutions of astringents that panelists swished in their mouths to determine if astringency was associated with a loss of oral lubricating films.