Staff Publications

Staff Publications

  • external user (warningwarning)
  • Log in as
  • language uk
  • About

    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

    We have a manual that explains all the features 

Record number 419567
Title Texture, not flavor, determines expected satiation of dairy products
Author(s) Hogenkamp, P.S.; Stafleu, A.; Mars, M.; Brunstrom, J.M.; Graaf, C. de
Source Appetite 57 (2011)3. - ISSN 0195-6663 - p. 635 - 641.
Department(s) Chair Sensory Science and Eating Behaviour
Publication type Refereed Article in a scientific journal
Publication year 2011
Keyword(s) food-intake - sensory perception - appetite - satiety - palatability - ratings - consumption - viscosity - humans - size
Abstract Consumers’ expectations about the satiating capacity of a food may differ markedly across a broad range of food products, but also between foods within one product category. Our objective is to investigate the role of sensory attributes and means of consumption in the expected satiation of dairy products. In three independent experiments we measured the expected satiation of (1) commercially available yogurts and custards (29 adults, age: 26 ± 5 y, BMI: 22.9 ± 2.4 kg/m2); (2) lemon- and meringue-flavored custards with different textures (30 adults, age: 23 ± 4 y, BMI: 22.1 ± 2.1 kg/m2); and (3) chocolate milk and chocolate custard consumed with either a straw or a spoon (30 adults, age: 20 ± 2.2 y, BMI: 21.5 ± 2.2 kg/m2); all based on a single mouthful. Expected satiation was linked to the product's perceived characteristics. We observed an effect of texture (p <0.0001), but not of flavor on expected satiation (p = 0.98) in Experiment 2; and an effect of texture (p <0.0001), but not of means of consumption on expected satiation (p = 0.63) in Experiment 3. Thickness was positively correlated with expected satiation in Experiment 1 (r = 0.45; p <0.001) and Experiment 2 (r = 0.54; p <0.001). Expected satiation of dairy products increased consistently with increasing thickness; flavor characteristics or means of consumption as tested did not change expected satiation effects
There are no comments yet. You can post the first one!
Post a comment
Please log in to use this service. Login as Wageningen University & Research user or guest user in upper right hand corner of this page.