关键词: 西蓝花；质构；进食顺序；口腔加工；食物摄入；饱腹感

Abstract: This study aimed to investigate the impacts of vegetables with different textures on food oral processing behavior, food intake and satiety. Broccoli cooked by microwave for different periods of time were tested in this study. The oral processing behavior of simultaneous and sequential consumption of cooked broccoli and rice, ad libitum food intake and postprandial satiety were measured in healthy subjects. Results showed that compared with co-ingestion of soft broccoli and seasoned rice (SSR), sequential ingestion of hard broccoli followed by seasoned rice (H + SR) increased the number of chews, the oral sensory exposure time and the number of chews per gram by 44%, 34% and 57%, respectively, and reduced the eating rate by 25% and the rice intake by 20%. Moreover, compared with SSR, H + SR effectively suppressed the perception of postprandial hunger. In conclusion, hard-cooked broccoli helped to reduce food intake and inhibit subjective hunger by enhancing oral processing, and this effect was more significant when the vegetable was first consumed cooked by cooked.

Key words: broccoli; texture; meal sequence; oral processing; food intake; satiety