SENSORY‐SPECIFIC SATIETY FOR SELECTED BREAD PRODUCTS

JILL JOHNSON, Zata M Vickers

Research output: Contribution to journalArticlepeer-review

5 Scopus citations

Abstract

Subjects rated the intensities of 42 different attributes for 26 different bread products. Principal component analysis was used to categorize the breads based on their attribute ratings. The first two principal components were interpreted as a richness dimension and a nutrition/fiber dimension. The influence of these dimensions on sensory‐specific satiety in bread products was investigated. Subjects tasted and rated their liking of small portions of a set of bread products representative of the extremes of the richness dimension and the nutrition/fiber dimension before and after eating a 400 calorie serving of one of the breads. Measurements of hunger were taken before and after the meal. Bread appeared resistant to sensory‐specific satiety. The richness of the breads did not affect the amount of sensory‐specific satiety. The high nutrition/fiber breads decreased hunger and tended to decrease liking more than the low nutrition/fiber breads.

Original languageEnglish (US)
Pages (from-to)65-79
Number of pages15
JournalJournal of Sensory Studies
Volume6
Issue number2
DOIs
StatePublished - Jul 1991

Fingerprint Dive into the research topics of 'SENSORY‐SPECIFIC SATIETY FOR SELECTED BREAD PRODUCTS'. Together they form a unique fingerprint.

Cite this