a Leatherhead Food Research , Leatherhead , Surrey , UK.
Published: August 2016
AI Article Synopsis
Article Abstract
Objective: A variety of potato dishes are regularly consumed worldwide, but the satiety value of these foods is not well established. The primary objective of this study was to compare the satiating effects of 4 equi-energy meals containing different potato preparations with an equi-energy pasta control meal.
Methods: This study used a randomized crossover design to assess the impact of 4 equi-energy potato-based meals (fried French fries, baked potato, mashed potato, or potato wedges) on subjective satiety sensations (visual analogue scale [VAS] ratings) and subsequent energy intake (ad libitum meal [kcal]), compared to a control pasta-based meal. Thirty-three healthy nonobese men and women participated in the study.
Results: VAS ratings indicated that the meal containing fried french fries was perceived to be substantially more satiating than the equi-energy pasta control meal, with all other potato-based meals not differing overall from control. All test meals had a comparable effect on energy intake at a later ad libitum meal.
Conclusions: Consumers reported higher levels of satiety following a meal where the principal carbohydrate source was fried french fries, compared to when they had consumed an energy-matched meal containing carbohydrate in the form of pasta. All other potato preparations had similar effects on satiety as pasta. It is concluded that participants perceived a meal with fried french fries as providing greater satiety than a pasta control meal.
Objective: The of study was to evaluate the biological effects occurring in the animal body in conditions of a regular consumption of bread with a combination of flaxseed and clarified tomato juice in its composition.
Methods: The animals (Soviet Chinchilla breed) were randomly distributed between six groups. Group 1 is intact animals.
Background/objectives: In vitro studies suggest that incorporating sorghum flour into staple foods including pasta reduces their starch digestibility and hence may suppress postprandial blood glucose levels, appetite and energy intake; however, these effects in humans have yet to be reported. Therefore, this study investigated the effect of red and white sorghum-containing pasta on blood glucose response, appetite and energy intake in humans.
Subjects/methods: In a randomised crossover design, healthy individuals (n = 20) consumed the following three iso-caloric test meals (each providing 50 g available carbohydrates) as breakfast: control pasta (CP) made from100% durum wheat; 30% red sorghum pasta (RSP) and; 30% white sorghum pasta (WSP).
Gluten-free products lack bioactive compounds, while vegetable wastes from food manufacturing are still rich in nutrients. This study compared the antioxidants of gluten-free pastas enriched with vegetable by-products: the control formulation (66.7% rice and 33.
The study examined the impact of adding spinach flour (SF) to pasta, evaluating its chemical, nutritional, sensory properties, cooking performance, and microbiological stability.
Adding 12.5% and 25% SF improved the pasta's fiber, B vitamins, and minerals while affecting cooking time and water absorption, with the 25% version showing significant benefits for blood sugar management.
Sensory analysis revealed that while the pasta with 12.5% SF was more accepted, the 25% version had a stronger flavor, indicating that consumer preferences could be influenced by taste and texture, despite the pasta remaining microbiologically stable for 110 days.
Legume seeds, such as chickpeas, are a rich source of resistant starch (RS) and have a low glycemic index (GI). The aim of this study was to evaluate the effect of cooking and cooling chickpea pasta on the RS content, glycemic response, and GI in healthy subjects. Twelve healthy subjects of both sexes, aged 18-65 years, participated in this study.
