Titre du document / Document title

Satiety from rice-based, wheat-based and rice-pulse combination preparations

Auteur(s) / Author(s)

PAI Sangita ⁽¹⁾ ; GHUGRE P. S. ⁽¹⁾ ; UDIPI S. A. ⁽¹⁾ ;

Affiliation(s) du ou des auteurs / Author(s) Affiliation(s)

⁽¹⁾ Department of Food Science and Nutrition, Shreemati Nathibai Damodar Thackersey (SNDT) Women's University, Sir Vithaldas Vidyavihar, Juhu Road, Santacruz (W), Mumbai 400049, INDE

Résumé / Abstract

The satiety values of six breakfast items commonly consumed in India were determined on the basis of area under the curve. A repeated measures design was used wherein energy intake, hunger, and satiety scores were assessed for one rice-based, three wheat-based and a rice-pulse fermented preparation, using white bread as the reference. Subjects were provided equi-caloric portions of the six breakfast items on separate occasions, and satiety ratings were recorded every 15 min over a 120 min period, after which time they were free to consume whatever they desired. Satiety scores were in the order of fermented cereal-pulse preparation > savoury broken wheat preparation > whole wheat flour flat bread > savoury semolina preparation > savoury rice flakes preparation > white bread standard. Among the various factors examined for their influence on satiety scores, fibre content, energy density and cooked weight of the food items positively influenced satiety scores. Neither fat nor carbohydrate content showed any correlation with satiety scores. These data indicate that isoenergetic portions of various foods influence satiety to different extents. Thus results suggest that consumption of high protein, high fibre and foods with greater water/volume leading to low energy density may be effective in delaying the return of hunger.

Revue / Journal Title

Appetite   ISSN 0195-6663   CODEN APPTD4 

Source / Source

2005, vol. 44, n^o3, pp. 263-271 [9 page(s) (article)] (23 ref.)

Langue / Language

Anglais

Editeur / Publisher

Elsevier, Amsterdam, PAYS-BAS  (1980) (Revue)

Mots-clés anglais / English Keywords

Psychiatry ; Nutrition ; Metabolic diseases ; Protein ; Food ; Breakfast ; Energy ; Preparation ; Wheat ; Rice ; Satiety ;

Mots-clés français / French Keywords

Psychiatrie ; Nutrition ; Métabolisme pathologie ; Protéine ; Aliment ; Petit déjeuner ; Energie ; Préparation ; Blé ; Riz ; Satiété ;

Mots-clés espagnols / Spanish Keywords

Psiquiatría ; Nutrición ; Metabolismo patología ; Proteína ; Alimento ; Desayuno ; Energía ; Preparación ; Trigo ; Arroz ; Saciedad ;

Mots-clés d'auteur / Author Keywords

Energy intake ; Breakfast ; Satiety ; Iso-caloric foods ; Protein content ;

Localisation / Location

INIST-CNRS, Cote INIST : 18770, 35400013808507.0020