Liisa Lähteenmäki

The effect of fibre amount, energy level and viscosity of beverages containing oat fibre supplement on perceived satiety

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  • Marika Lyly, VTT Technical Research Centre of Finland, Finland
  • Nora Ohls, VTT Technical Research Centre of Finland, Finland
  • Liisa Lähteenmäki
  • Marjatta Salmenkallio-Marttila, VTT Technical Research Centre of Finland, Finland
  • Kirsi-Helena Liukkonen, VTT Technical Research Centre of Finland, Finland
  • Leila Karhunen, University of Eastern Finland, Kuopio, Finland
  • Kaisa Poutanen, VTT Technical Research Centre of Finland, Finland
  • Department of Marketing and Statistics
  • MAPP - Centre for Research on Customer Relations in the Food Sector
Background: Soluble fibre has been proposed to suppress appetite-related perceptions and it could thus contribute favourably to the regulation of energy intake and the increasing obesity problem.
Objective: To investigate the effect of an oat ingredient rich in b-glucan on perceived satiety at different dietary fibre (DF) concentrations, energy levels and viscosity levels. Design: A total of 29 healthy volunteers, age 1939, mean BMI 23.2 kg/m2 participated in this study. Measurement of subjective perceptions (satiety, fullness, hunger, desire to eat something/the sample food and thirst) was performed during a 180-min period after ingestion of the sample. There were altogether six samples: two beverages without fibre at energy levels 700 and 1,400 kJ; two beverages containing 5 or 10 g oat DF (2.5 and 5 g oat b-glucan, respectively) at energy level 700 kJ, one beverage containing 10 g oat DF/1,400 kJ and one beverage containing 10 g enzymatically treated oat DF with low viscosity at energy level 700 kJ. Each beverage portion weighted 300 g. The order of the samples was randomised for each subject and evaluated during six separate days. The results are reported in three sets of samples: 'fibre', 'energy' and 'viscosity'. Results: In the fibre set, the beverages containing 5 or 10 g of fibre had a larger area under curve (AUC) for perceived satiety and smaller AUC for hunger compared to the beverage without fibre, but no significant doseresponse relationship was detected. Increasing the energy content from 700 to 1,400 kJ in the energy set did not affect the satiety-related perceptions. In the viscosity set, the beverage with low-viscosity b-glucan increased satiety-related perceptions from no fibre containing beverage, but less compared to the beverage with the same amount of fibre and higher viscosity. Conclusions: Addition of an oat ingredient rich in b-glucan and high viscosity of beverages enhance post-meal satiety induced by beverages. The effect was, however, not related to the amount of ingested fibre or energy.
Original languageEnglish
JournalFood & Nutrition Research
Volume54
Pages (from-to)1-8
Number of pages9
ISSN1654-6628
DOIs
Publication statusPublished - 2010

    Research areas

  • Appetite, Dietary, Hunger, Fibre, Energy, Density, MAPP

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