THE RELATIONSHIP OF FIBER TO SENSORY SPECIFIC SATIETY1
- 1 December 1996
- journal article
- Published by Wiley in Journal of Sensory Studies
- Vol. 11 (4) , 335-345
- https://doi.org/10.1111/j.1745-459x.1996.tb00048.x
Abstract
The objective of this study was to determine if higher fiber levels in a food contributed to greater sensory specific satiety. Thirty‐two subjects tasted and rated their liking of small samples of nine foods (including the test food) before and after a test meal. Test meals consisted of 500 kcal (2092 kJ) of a soup or a muffin. Both a high‐fiber (10g) and low‐fiber (1g) version of a soup and a muffin were tested. High‐fiber versions contained added microcrystalline cellulose. Data from the soup and muffin treatments were analyzed separately. Each of the test meals resulted in a greater decrease in liking for the food eaten versus the uneaten foods. However, there was no increase in sensory specific satiety for the high‐fiber treatments versus the low‐fiber treatments. There was also no main effect for gender.Keywords
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