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NutrInsight • Satiety: from appetite sciences to food application
Secondly, the ratings given by the group of panellists clearly discriminated the satiating efficiency of the various CHO-rich breakfast foods (Figure 2). The high satiety power of the banana + cereals + milk breakfast, compared to apple purée or pastries, was evidenced during the whole duration of the post-breakfast follow- up. Appetite scores were significantly lower after the plain than after the light texture and the standard dry biscuits. Again this effect was observed during the whole post-breakfast follow-up [Lesdéma et al., submitted].
Figure 2: Appetite scores obtained from the panellists discriminate the satiating efficiency of various CHo-rich foods. (a) Scores obtained for four CHO-rich foods of different satiating power.
(b) Scores obtained for three types of biscuits with different textures.
Source: Lesdéma et al., submitted
In addition, it was possible to confirm that the composite appetite score obtained following the 250 kcal breakfasts remained unchanged when tested at various intervals over the course of one year. A second panel of “satiety experts” was trained and replicated the results obtained by the original group in terms of reproducibility and sensitivity.
Conclusions of the training experiment
• Panellists trained in sensory evaluation skills were successfully trained into “satiety experts”,
• The reproducibility of the appetite ratings following various breakfasts was excellent right after training and was sustained over time, for at least one year and perhaps more,
• A clear discrimination between the satiating power of various CHO-rich foods was achieved with a limited number of subjects, allowing a ranking of products based on their satiety efficiency,
• It appeared that trained satiety experts could focus well on their physiological sensations and produce consistent subjective appetite ratings,
• The trained panel thus appears to provide an inexpensive and efficient approach to satiety assessment, with quick and consistent results. This method might serve to optimise chances of success when designing long and expensive satiety trials in larger populations.
(a) (b)
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