Publications by authors named "Marjatta Salmenkallio-Marttila"
Background: Soluble fibre has been proposed to suppress appetite-related perceptions and it could thus contribute favourably to the regulation of energy intake and the increasing obesity problem.
Objective: To investigate the effect of an oat ingredient rich in beta-glucan on perceived satiety at different dietary fibre (DF) concentrations, energy levels and viscosity levels.
Design: A total of 29 healthy volunteers, age 19-39, mean BMI 23.
Background: A high intake of dietary fibre has been suggested to support the regulation of energy intake and satiety, which could contribute favourably to the increasing obesity problem.
Aim Of The Study: To investigate the effects of three fibres differing in chemical and physical properties on perceived satiety and hunger-related attributes.
Methods: A total of 19 healthy volunteers, age 18-30, mean BMI 23.
Viscous fibers, including beta-glucan in oat bran, favorably affect satiety as well as postprandial carbohydrate and lipid metabolism. However, effects of fiber viscosity on modulation of satiety-related gut hormone responses are largely unknown. We examined the effects of modified oat bran, with or without its natural viscosity, on sensations of appetite and satiety-related gastrointestinal (GI) hormone responses to establish the relevance of viscosity of beta-glucan in oat bran.
View Article and Find Full Text PDFArticle Synopsis
- A study of 27 barley samples from Scandinavia was conducted to investigate how endosperm structure affects malting behavior.
- Steelier endosperm barley samples showed less root mass during malting, higher respiration losses, and increased starch-hydrolyzing enzyme activity compared to mealier samples.
- Differences in malting results may be due to the structure and arrangement of hordeins, affecting water absorption and enzyme movement.
White table grapes, var. Superior, were treated with UV-C light after harvest to increase stilbenes concentration, especially trans-resveratrol (RES), because this may be of relevance to the health-promoting properties assigned to these compounds. However, irradiated grapes also developed some browning on the surface on the third day of storage at 22 degrees C, with the subsequent detriment in the sensorial quality of the fruit.
View Article and Find Full Text PDF