Optimising foods for satiety

Chambers, Lucy, McCrickerd, Keri and Yeomans, Martin R (2014) Optimising foods for satiety. Trends in Food Science and Technology, 41 (2). pp. 149-160. ISSN 0924-2244

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Abstract

Foods that generate strong satiety sensations have obvious ben- efits for weight management. This review builds on the under- standing that a food’s satiating power is dependent on the amount of protein, carbohydrate, fat and fibre it contains by examining evidence that the consumer’s sensory and cognitive appraisal of the food is also important. It is concluded that numerous features of a food product can be manipulated to enhance the consumer’s experience of satiety but the combi- nation of these features will ultimately determine its effect on appetite control. Taking this integrated approach to satiety will optimise the development of high satiety foods.

Item Type: Article
Keywords: satiety, cognition, product development
Schools and Departments: School of Psychology > Psychology
Subjects: Q Science > QP Physiology > QP0001 General Including influence of the environment > QP0136 Appetite
T Technology > TX Home economics > TX0341 Nutrition. Foods and food supply
Depositing User: Martin Yeomans
Date Deposited: 17 Nov 2014 11:53
Last Modified: 18 Mar 2017 07:23
URI: http://sro.sussex.ac.uk/id/eprint/51367

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Project NameSussex Project NumberFunderFunder Ref
Maximising satiety through manipulating expectations, sensory quality and nutrient content.G0174BBSRC-BIOTECHNOLOGY & BIOLOGICAL SCIENCES RESEARCH COUNCILBB/H004645/1