Effect of highly aerated food on expected satiety

This work shows a practical way to design satiating new products by a real interaction of science and cooking. From the initial idea of the chef, a highly aerated product was designed to prove that the feeling of fullness starts before food is eaten, at the point when the food is just being viewed b...

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Bibliographic Details
Published in:International journal of gastronomy and food science 2014-06, Vol.2 (1), p.14-21
Main Authors: Arboleya, Juan-Carlos, García-Quiroga, Maruxa, Lasa, Daniel, Oliva, Oswaldo, Luis-Aduriz, Andoni
Format: Article
Language:English
Subjects:
Foaming properties
Methylcellulose
Proteins
Satiety
Silica particles
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Summary:This work shows a practical way to design satiating new products by a real interaction of science and cooking. From the initial idea of the chef, a highly aerated product was designed to prove that the feeling of fullness starts before food is eaten, at the point when the food is just being viewed by the consumer. Mixtures of food-grade silica particles, methylcellulose (MC) and ovalbumin (OA) were used to get better distribution of air and to increase volume. Silica particles at a concentration of 0.3wt% , mixed with MC (0.5wt%) and OA (1wt%) showed higher surface activity and viscoelasticity at the surface than the isolated ingredients. This mixture also showed the highest foam capacity and foam stability compared to the mixtures with none or 0.4wt% of silica. Highly aerated structures were made by using the mentioned results. To verify the idea of having higher expected satiety with a highly aerated product, consumer study was performed. Subjects reduced their intake when a more-aerated sample was served compared to a less aerated sample.
ISSN:1878-450X
1878-4518
DOI:10.1016/j.ijgfs.2013.12.002