Chambers_TIFS_1598.pdf (740.23 kB)
Optimising foods for satiety
journal contribution
posted on 2023-06-08, 19:05 authored by Lucy Chambers, Keri McCrickerd, Martin YeomansMartin YeomansFoods 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.
Funding
Maximising satiety through manipulating expectations, sensory quality and nutrient content.; G0174; BBSRC-BIOTECHNOLOGY & BIOLOGICAL SCIENCES RESEARCH COUNCIL; BB/H004645/1
History
Publication status
- Published
File Version
- Accepted version
Journal
Trends in Food Science and TechnologyISSN
0924-2244Publisher
ElsevierExternal DOI
Issue
2Volume
41Page range
149-160Department affiliated with
- Psychology Publications
Full text available
- Yes
Peer reviewed?
- Yes