Small food texture modifications can be used to change oral processing behaviour and to control ad libitum food intake

Ana Carolina Mosca, Armando Pohlenz Torres, Evalien Slob, Kees de Graaf, Jean A. McEwan, Markus Stieger

Research output: Contribution to journalArticleAcademicpeer-review

Abstract

Little is known whether small modifications of food texture are sufficient to influence satiation. This study used four iso-caloric yogurts differing in viscosity (low/high) and granola particle size (small/large) to investigate the influence of small texture modifications on oral processing behaviour, eating rate and ad libitum intake. Yogurt viscosity differed by a factor of 1.57x to 1.81x. Granola particle size was 6 mm and 12 mm (2-fold difference). Granola particle concentration based on weight was constant (15% w/w). Oral processing behaviour was quantified by video recording consumers eating yogurt ad libitum (n = 104). Ratings for appetite, liking and product familiarity were also quantified. A decrease in yogurt viscosity significantly decreased spoon size, number of chews per spoon and oral exposure time per spoon but did not significantly affect eating rate and ad libitum intake. A decrease in granola particle size from 12 mm to 6 mm at constant weight concentration significantly increased number of chews per spoon and decreased spoon size, eating rate and ad libitum intake without affecting liking. The differences in eating rate and ad libitum intake between yogurts containing small and large granola particles were 5 g/min (7%) and 17 g (5%), respectively. We suggest that the volume of granola particles added to the yogurt and not the size of particles per se was the driver of oral processing behaviour. We conclude that relatively small modifications in yogurt texture, especially granola particle size, are sufficient to change oral processing behaviour and ad libitum intake. These findings demonstrate that small texture modifications of foods, such as the size of granola particles added to yogurt, can be used to modulate eating rate and food intake within a meal.

LanguageEnglish
Article number104375
JournalAppetite
Volume142
DOIs
Publication statusPublished - 1 Nov 2019

Fingerprint

Yogurt
Behavior Control
Eating
Particle Size
Food
Viscosity
Satiation
Weights and Measures
Video Recording
Feeding Behavior
Appetite
Meals

Keywords

  • Eating rate
  • Food intake
  • Food texture
  • Oral processing behaviour
  • Satiation

Cite this

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title = "Small food texture modifications can be used to change oral processing behaviour and to control ad libitum food intake",
abstract = "Little is known whether small modifications of food texture are sufficient to influence satiation. This study used four iso-caloric yogurts differing in viscosity (low/high) and granola particle size (small/large) to investigate the influence of small texture modifications on oral processing behaviour, eating rate and ad libitum intake. Yogurt viscosity differed by a factor of 1.57x to 1.81x. Granola particle size was 6 mm and 12 mm (2-fold difference). Granola particle concentration based on weight was constant (15{\%} w/w). Oral processing behaviour was quantified by video recording consumers eating yogurt ad libitum (n = 104). Ratings for appetite, liking and product familiarity were also quantified. A decrease in yogurt viscosity significantly decreased spoon size, number of chews per spoon and oral exposure time per spoon but did not significantly affect eating rate and ad libitum intake. A decrease in granola particle size from 12 mm to 6 mm at constant weight concentration significantly increased number of chews per spoon and decreased spoon size, eating rate and ad libitum intake without affecting liking. The differences in eating rate and ad libitum intake between yogurts containing small and large granola particles were 5 g/min (7{\%}) and 17 g (5{\%}), respectively. We suggest that the volume of granola particles added to the yogurt and not the size of particles per se was the driver of oral processing behaviour. We conclude that relatively small modifications in yogurt texture, especially granola particle size, are sufficient to change oral processing behaviour and ad libitum intake. These findings demonstrate that small texture modifications of foods, such as the size of granola particles added to yogurt, can be used to modulate eating rate and food intake within a meal.",
keywords = "Eating rate, Food intake, Food texture, Oral processing behaviour, Satiation",
author = "Mosca, {Ana Carolina} and {Pohlenz Torres}, Armando and Evalien Slob and {de Graaf}, Kees and McEwan, {Jean A.} and Markus Stieger",
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journal = "Appetite",
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Small food texture modifications can be used to change oral processing behaviour and to control ad libitum food intake. / Mosca, Ana Carolina; Pohlenz Torres, Armando ; Slob, Evalien; de Graaf, Kees; McEwan, Jean A.; Stieger, Markus.

In: Appetite, Vol. 142, 104375, 01.11.2019.

Research output: Contribution to journalArticleAcademicpeer-review

TY - JOUR

T1 - Small food texture modifications can be used to change oral processing behaviour and to control ad libitum food intake

AU - Mosca, Ana Carolina

AU - Pohlenz Torres, Armando

AU - Slob, Evalien

AU - de Graaf, Kees

AU - McEwan, Jean A.

AU - Stieger, Markus

PY - 2019/11/1

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N2 - Little is known whether small modifications of food texture are sufficient to influence satiation. This study used four iso-caloric yogurts differing in viscosity (low/high) and granola particle size (small/large) to investigate the influence of small texture modifications on oral processing behaviour, eating rate and ad libitum intake. Yogurt viscosity differed by a factor of 1.57x to 1.81x. Granola particle size was 6 mm and 12 mm (2-fold difference). Granola particle concentration based on weight was constant (15% w/w). Oral processing behaviour was quantified by video recording consumers eating yogurt ad libitum (n = 104). Ratings for appetite, liking and product familiarity were also quantified. A decrease in yogurt viscosity significantly decreased spoon size, number of chews per spoon and oral exposure time per spoon but did not significantly affect eating rate and ad libitum intake. A decrease in granola particle size from 12 mm to 6 mm at constant weight concentration significantly increased number of chews per spoon and decreased spoon size, eating rate and ad libitum intake without affecting liking. The differences in eating rate and ad libitum intake between yogurts containing small and large granola particles were 5 g/min (7%) and 17 g (5%), respectively. We suggest that the volume of granola particles added to the yogurt and not the size of particles per se was the driver of oral processing behaviour. We conclude that relatively small modifications in yogurt texture, especially granola particle size, are sufficient to change oral processing behaviour and ad libitum intake. These findings demonstrate that small texture modifications of foods, such as the size of granola particles added to yogurt, can be used to modulate eating rate and food intake within a meal.

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KW - Eating rate

KW - Food intake

KW - Food texture

KW - Oral processing behaviour

KW - Satiation

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JO - Appetite

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