Abstract
Aim: The aims of this study were to adapt a traditional recipe into a healthier form by adding 3 g of oat β-glucan, substituting milk chocolate to dark chocolate with 70% cocoa, and to examine the effect of these alterations on short-term satiety and energy intake. Materials and Methods: Study subjects (n = 25) were tested in a randomized, crossover design with four products closely matched for energy content. Four different versions of a traditional recipe including milk chocolate-control (CON), oat β-glucan (B-GLU), dark chocolate (DARK) or oat β-glucan and dark chocolate (B-GLU + DARK) were given to subjects on different test days. After subjects were asked to report visual analog scale (VAS) scores on sensory outcomes and related satiety for four hours ad libitum, lunch was served and energy intake of individuals was measured. Results: VAS scores indicated that none of the test foods exerted an improved effect on satiety feelings. However, energy intake of individuals during ad libitum lunch was significantly lower in dark chocolate groups (CON: 849.46 ± 47.45 kcal versus DARK: 677.69 ± 48.45 kcal and B-GLU + DARK: 691.08 ± 47.45 kcal, p = 0.014). Conclusion: The study demonstrated that substituting dark chocolate for milk chocolate is more effective in inducing satiety during subsequent food intake in healthy subjects.
Highlights
Addition of dietary fiber to energy-dense foods has been shown to be a successful strategy in development of healthy products [1,2,3,4]
There was a trend towards a difference in how well the subjects liked the test meals, this did not reach to a significant level (CON: 79.78 ± 6.22 mm, B-GLU: 67.76 ±6.22 mm, dark chocolate (DARK): 62.56 ±6.23 mm and B-GLU + DARK: 66.23 ±6.22 mm, p = 0.096)
When the energy intake of individuals during the ad libitum lunch were measured, the results showed that only dark chocolate was associated with lower energy intake
Summary
Addition of dietary fiber to energy-dense foods has been shown to be a successful strategy in development of healthy products [1,2,3,4]. Recent research has documented that soluble and viscous fiber in oat and barley slows gastric emptying and enhances the satiety feeling [5,6]. In addition to disease-related influences, recent studies have focused on the satiety effects of β-glucan with previous studies showing significant effects of β-glucan on enhancement of satiety feeling and decline in energy intake [13,14,15]. Other studies indicated small or no effect of β-glucan on satiety, food and energy intake [16,17]
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