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THE RELATIONSHIP OF FIBER TO SENSORY SPECIFIC SATIETY 1
Author(s) -
MANTHEY JANET,
VICKERS ZATA
Publication year - 1996
Publication title -
journal of sensory studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.61
H-Index - 53
eISSN - 1745-459X
pISSN - 0887-8250
DOI - 10.1111/j.1745-459x.1996.tb00048.x
Subject(s) - food science , microcrystalline cellulose , fiber , dietary fiber , meal , sensory system , mathematics , chemistry , psychology , cellulose , biochemistry , organic chemistry , cognitive psychology
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.