Boosting satiety in low calorie foods

According to a scientist at the Norwegian Institute of Food, Fisheries and Aquaculture (Nofima), reshaping the texture of well-liked foods could help combat obesity and over-eating. 

Quoc Cuong Nguyen's research investigates the link between sensory perception, consumer expectation and satiety and finds that changing the texture of well-liked foods, to prolong the chewing time and ensure prolonged oral exposure, could make people eat less whilst experiencing a similar level of pleasure.
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At the University of Leeds, scientists have been researching the influence of oral lubrication on food intake in a proof-of-concept study.

As overeating, overweight and obesity remain public health concerns, it is crucial to design satiety-enhancing foods that suppress appetite and lower snack intake. Existing research identifies oro-sensory targets to promote satiation and satiety, yet it remains unclear as to whether it is ‘chewing’ or ‘oral lubrication’ that might amplify satiation signals.

In this study, techniques from experimental psychology, food material science and mechanical engineering have been combined to develop model foods to investigate the role of chewing and oral lubrication on food intake. Uniaxial single compression tests were performed on the hydrogels using their TA.XT2 Texture Analyser. Results showed that snack intake was suppressed by 32% after eating the low chewing/high lubricating preload compared to the high chewing/low lubricating preload.

Hunger ratings decreased, however, differences between conditions were subtle and not significant. Thus, this proof-of-concept study demonstrates that manipulating oral lubrication is a promising new construct to reduce snack intake that merits future research in the oro-sensory satiety domain.

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Meanwhile, other researchers around the world have recently been using their Texture Analysers to investigate calorie reduction and satiety and the utilisation of fat replacers and have published their work in 2019. 

For example:

· Partial replacement of meat and fat with hydrated wheat fiber in beef burgers decreases caloric value without reducing the feeling of satiety after consumption

· Rheological and pasting behavior of OSA modified mungbean starches and its utilization in cake formulation as fat replacer)

· Feasibility of hydroxypropyl methylcellulose oleogel as an animal fat replacer for meat patties

· Functional and pizza bake properties of Mozzarella cheese made with konjac glucomannan as a fat replacer

There is a Texture Analysis test for virtually any physical property. Contact Stable Micro Systems today to learn more about our full range of solutions.

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For more information on how to measure texture, please visit the Texture Analysis Properties section on our website.

The TA.XTplus texture analyser is part of a family of texture analysis instruments and equipment from Stable Micro Systems. An extensive portfolio of specialist attachments is available to measure and analyse the textural properties of a huge range of food products. Our technical experts can also custom design instrument fixtures according to individual specifications.

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