The effect of the enrichment of bread with fibres from fava bean husk by-products on postprandial satiety response and palatability

Consumption of dietary fibre (DF) may promote satiety and reduce the risk of many diseases, including heart diseases, diabetes and bowel cancer(1). Study 2 (n = 68; 42 males, 22 females, 4 N/A) compared the palatability and consumer acceptance (colour, crumb appearance, crust appearance, odour/aroma...

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Bibliographic Details
Published in:Proceedings of the Nutrition Society 2019, Vol.78 (OCE2), Article E53
Main Authors: Daliani, D., Stott, S., Fiore, A., Cottin, S.
Format: Article
Language:English
Subjects:
Aroma
Bread
Broad beans
Byproducts
Cardiovascular diseases
Color
Consumption
Coronary artery disease
Diabetes mellitus
Dietary fiber
Fibers
Flavor
Heart diseases
Intestine
Odor
Palatability
Satiety
Supermarkets
Taste
Texture
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Summary:Consumption of dietary fibre (DF) may promote satiety and reduce the risk of many diseases, including heart diseases, diabetes and bowel cancer(1). Study 2 (n = 68; 42 males, 22 females, 4 N/A) compared the palatability and consumer acceptance (colour, crumb appearance, crust appearance, odour/aroma, texture, flavour, after-taste, overall impression and purchase possibility) of FBB1, FBB2 (37% FBHs, 9.80 g DF/100g), WB and two supermarket, white (SB1) and wholemeal (SB2) breads, in random order, using the 9-Point Hedonic Scale (9-PHS). SB1 SE SB2 SE WB SE FBB1 SE FBB2 SE Colour* 6.46a,b 0.03 6.90a 0.02 6.26b 0.03 5.93b 0.02 6.00b 0.03 Curmb Appearance* 6.28a,b 0.03 6.73a 0.02 6.24a,b 0.03 6.18b 0.03 5.82b 0.03 Crust Appearance* 6.76a 0.03 6.67a,b 0.02 6.40b,c 0.03 6.19a,c 0.03 6.04c 0.03 Odour/Aroma* 6.78a 0.03 6.45a,b 0.03 6.01b,c 0.03 5.68c 0.03 5.80c 0.03 Texture* 6.45a,b,a 0.03 6.53b,c 0.02 6.50c 0.03 5.95a,b 0.03 5.77a,c 0.03 Flavour* 6.45a 0.03 6.10a 0.03 6.18a,c 0.03 5.31b 0.03 5.48b,c 0.03 After-Taste* 6.54 0.03 5.78a 0.03 6.06a 0.03 5.03b 0.03 5.17b 0.03 Overall Impression* 6.35a 0.03 6.33a 0.03 6.24a 0.03 5.31b 0.03 5.43b 0.03 Purchase Possibility* 6.16a 0.03 5.85a 0.03 6.01a 0.03 4.55b 0.03 4.90b 0.03 The results show that FB by-products present the potential to enrich staple foods with fibres (>9g/100g) and increase postprandial satiety.
ISSN:0029-6651
1475-2719
DOI:10.1017/S002966511900079X