Document Detail

Texture, not flavor, determines expected satiation of dairy products.
MedLine Citation:
PMID:  21871509     Owner:  NLM     Status:  Publisher    
Consumers' expectations about the satiating capacity of a food may differ markedly across a broad range of food products, but also between foods within one product category. Our objective is to investigate the role of sensory attributes and means of consumption in the expected satiation of dairy products. In three independent experiments we measured the expected satiation of (1) commercially available yogurts and custards (29 adults, age: 26±5y, BMI: 22.9±2.4kg/m(2)); (2) lemon- and meringue-flavored custards with different textures (30 adults, age: 23±4y, BMI: 22.1±2.1kg/m(2)); and (3) chocolate milk and chocolate custard consumed with either a straw or a spoon (30 adults, age: 20±2.2y, BMI: 21.5±2.2kg/m(2)); all based on a single mouthful. Expected satiation was linked to the product's perceived characteristics. We observed an effect of texture (p<0.0001), but not of flavor on expected satiation (p=0.98) in Experiment 2; and an effect of texture (p<0.0001), but not of means of consumption on expected satiation (p=0.63) in Experiment 3. Thickness was positively correlated with expected satiation in Experiment 1 (r=0.45; p=<0.001) and Experiment 2 (r=0.54; p<0.001). Expected satiation of dairy products increased consistently with increasing thickness; flavor characteristics or means of consumption as tested did not change expected satiation effects.
Pleunie S Hogenkamp; Annette Stafleu; Monica Mars; Jeffrey M Brunstrom; Cees de Graaf
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Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2011-8-17
Journal Detail:
Title:  Appetite     Volume:  -     ISSN:  1095-8304     ISO Abbreviation:  -     Publication Date:  2011 Aug 
Date Detail:
Created Date:  2011-8-29     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  8006808     Medline TA:  Appetite     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
Copyright Information:
Copyright © 2011. Published by Elsevier Ltd.
Top Institute Food and Nutrition, PO Box 557, NL-6700 AN, Wageningen, The Netherlands; Division of Human Nutrition, Wageningen University, PO Box 8129, NL-6700 EV, Wageningen, The Netherlands.
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