A study published in Food Quality and Preference examined whether the structure of rye has an impact on subjective feelings of satiety, and whether cephalic phase factors including oral processing, satiety expectations, and perceived pleasantness modulate the interaction.
The researchers studied four wholegrain rye-based samples: whole grain rye bread, puffs, and flakes (which were served with juice), and a rye smoothie made by mixing crushed whole grain rye flakes with juice. The researchers served these snacks to 16 test subjects and asked them to assess the impact of each snack on their feeling of satiety. Specifically, the researchers examined texture characteristics, in vivo oral processing, and expected satiety and satiety as well as perceived pleasantness. The vast textural differences between products were reflected in mastication process, perceived pleasantness, and satiety expectations.
The study showed that the structure of food had an impact on satiety. They also found that the extruded products required the most intensive mastication. During the first hour after a snack consisting of rye bread or rye puffs, the feeling of satiety was more intense than after having rye flakes or a rye smoothie. Interestingly, the products requiring the most mastication effort were not the most satiating ones. It seems that there are some food structure related factors that influence both mastication process and postprandial satiety, the mastication process itself not being the mediating factor. Finally, the researchers found that higher palatability seemed to weaken postprandial satiety response.
Source: IFT
