The relationship of fiber to sensory specific satiety

Janet Manthey, Zata Vickers

Research output: Contribution to journalArticlepeer-review

5 Scopus citations

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.

Original languageEnglish (US)
Pages (from-to)335-345
Number of pages11
JournalJournal of Sensory Studies
Volume11
Issue number4
DOIs
StatePublished - Dec 1996

Fingerprint Dive into the research topics of 'The relationship of fiber to sensory specific satiety'. Together they form a unique fingerprint.

Cite this