Broccoli Texture Modulates Oral Processing Behaviors and Satiety of Rice Meals

Abstract

Abstract: This study aimed to investigate the impacts of vegetables of different textures on oral processing behaviors, food intakes and satiety based on the same food material. Oral processing parameters, ad libitum food intakes and satiety-related postprandial responses were measured in healthy subjects, when two cooked broccoli samples of disparate texture hardness were either co-ingested or ingested prior to a seasoned rice meal. Results showed that compared with the co-ingestion of soft broccoli and seasoned rice treatment (SSR), the hard broccoli prior to seasoned rice treatment (H+SR) significantly increased the number of chews, the oral sensory exposure time and the chews per gram by 44 %, 34 % and 57 % respectively, while reduced the eating rate by 25 % and the rice intake by 20 %. Moreover, compared with SSR, H+SR effectively suppressed the postprandial hunger rating with reducing energy intake. In conclusion, the hard-cooked broccoli helped to reduce food intake and inhibit subjective hunger rating effectively by enhancing the oral processing processes, and these effects were more significant when the vegetable was consumed as a preload to the rice meal.

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

CLC Number:

R151.3

Xin-Ling LOU Yi-Xue WU Zhihong FAN 嘉惠胡 xuejiao lu An-shu LIU. Broccoli Texture Modulates Oral Processing Behaviors and Satiety of Rice Meals [J]. FOOD SCIENCE, 0, (): 0-0.

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