The amount of amylose within a food may elicit lower glycemic and insulin postprandial responses and thus potentially modulate the satiating effect. In this context, the effect of biscuits formulated with high amylose starch (HAS) flour on satiety-related sensations and food intake was studied. Three types of biscuits were produced: control biscuit (CRT, 0% of HAS), Amy-25 (25% HAS), and Amy-50 (50% HAS). Fifteen healthy volunteers were enrolled to conduct two in vivo experiments. In experiment 1, volunteers consumed biscuits ad libitum and their sensations of satiety and food intake were evaluated. In experiment 2, volunteers received a quantity of biscuits equivalent to the 20% of the daily estimated energy requirements, and both satietyrelated sensations and food intake were checked at subsequent meal. The Amy-50 significantly reduced food intake at subsequent meal (p ˂ 0.05), compared to Amy-25 and CRT. The satietyrelated sensations were not significantly affected in both experiments, excepted for intra-meal hunger variation induced by Amy-25 which resulted significantly higher (p ˂ 0.05) than Amy-50 and CRT. These findings support the need to reformulate carbohydrate rich foods commonly consumed in a dietary context, to provide consumers healthier alternatives to prevent and tackle obesity and related chronic diseases.

Giuberti, G., Albertini, E., Miggiano, G., Dall’asta, M., Rossi, F., Effect of biscuits formulated with high-amylose maize flour on satiety-related sensations and food intake., <<INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION>>, 2021; 2021 (N/A): N/A-N/A. [doi:10.1080/09637486.2021.1911961] [http://hdl.handle.net/10807/180261]

Effect of biscuits formulated with high-amylose maize flour on satiety-related sensations and food intake.

GIUBERTI G
;
MIGGIANO GAD
Membro del Collaboration Group
;
DALL’ASTA M
Membro del Collaboration Group
;
ROSSI F
Supervision
2021

Abstract

The amount of amylose within a food may elicit lower glycemic and insulin postprandial responses and thus potentially modulate the satiating effect. In this context, the effect of biscuits formulated with high amylose starch (HAS) flour on satiety-related sensations and food intake was studied. Three types of biscuits were produced: control biscuit (CRT, 0% of HAS), Amy-25 (25% HAS), and Amy-50 (50% HAS). Fifteen healthy volunteers were enrolled to conduct two in vivo experiments. In experiment 1, volunteers consumed biscuits ad libitum and their sensations of satiety and food intake were evaluated. In experiment 2, volunteers received a quantity of biscuits equivalent to the 20% of the daily estimated energy requirements, and both satietyrelated sensations and food intake were checked at subsequent meal. The Amy-50 significantly reduced food intake at subsequent meal (p ˂ 0.05), compared to Amy-25 and CRT. The satietyrelated sensations were not significantly affected in both experiments, excepted for intra-meal hunger variation induced by Amy-25 which resulted significantly higher (p ˂ 0.05) than Amy-50 and CRT. These findings support the need to reformulate carbohydrate rich foods commonly consumed in a dietary context, to provide consumers healthier alternatives to prevent and tackle obesity and related chronic diseases.
Inglese
Giuberti, G., Albertini, E., Miggiano, G., Dall’asta, M., Rossi, F., Effect of biscuits formulated with high-amylose maize flour on satiety-related sensations and food intake., <>, 2021; 2021 (N/A): N/A-N/A. [doi:10.1080/09637486.2021.1911961] [http://hdl.handle.net/10807/180261]
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/10807/180261
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