Page 15 - Nutrinsight-4

NutrInsight • Satiety: from appetite sciences to food application
(a) (b)
Figure 3: The influence of protein content (a), fibre content (b) of cereal foods on appetite scores,
as assessed by a satiety expert panel. T20: 20 minutes post breakfast. T170: 170 minutes post breakfast. Source: Lesdéma et al, submitted
A multivariate approach based on macronutrient content and including some physical characteristics of the food products such as volume was built to account for the satiety sensations.
Conclusion
Combining sensory analysis methods and satiety sensation assessment led to a reproducible and discriminatory tool. This tool provides a relevant way of screening, by ranking various foods based on their satiety power, with potential interest for further investigation in clinical trials of foods. Such training of subjects may help focus the assessment of appetite sensations on physiological cues.
• Trained subjects (such as sensory evaluation panellists) can make sensitive discriminations about the satiety effects of food products.
• The appetite scores obtained from trained “satiety experts” seem to be largely consistent with those obtained in large clinical trials. Further research will clarify the degree of consistency or critical differences between expert and lay satiety scores.
• The satiety expert panel appears as a powerful tool to investigate food characteristics and their combinations that might modulate satiety.
• The appetite scores obtained from satiety expert panels could be used to select the best food prototypes to be tested in larger scale clinical trials in order to develop novel cereal products with optimal satiety effects.
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Key Points