Does food complexity have a role in eliciting expectations of satiating capacity?

Designing dairy desserts for weight management: Structure, physical properties and in vitro gastric digestion

“…Moreover, as observed in CLSM section, the panna cottas prepared with the medium cream content (M M , W M , C M ) showed more and larger fat globules than the samples with the low cream content (M L , W L , C L ), which could lead to softer, smoother and creamier textures. Softer cheese pies when cream was added to the formulation was also reported by Marcano, Morales, Vélez-Ruiz, & Fiszman (2015). On the other hand, although the increase in firmness values could also be due to the different carrageenan concentration among the samples, the firmness values of control (P) and M M samples, which exhibited differences in carrageenan concentration (0.40 and 0.46%, respectively), were not significantly different (P > 0.05).…”

“…These results are in accordance with the microstructure results, where the samples formulated with whey proteins exhibited a denser or more aggregated protein matrix than the caseinate, milk and control samples. Moreover, Marcano et al (2015), Morell et al (2014), Morell, Hernando, et al (2015 and Morell, Piqueras-Fiszman, et al (2015) found that texture had a positive effect on expected satiating capacity, as the expected satiating capacity scores were completely aligned with the TPA firmness and penetration instrumental texture assessment (Marcano et al, 2015). It is worth noting that density, thickness, and compactness/firmness are attributes that consumers generally tend to associate with a product's satiating ability (Morell, Piqueras-Fiszman, et al, 2015).…”

Exquisitely heterogeneous : Combining different food textures to boost palatability

“…Such modulation of consumer expectancy by particle addition was also observed by Marcano et al, (2015). The authors added different types of visible particles (e.g.…”

“…By modifying the size, concentration, number and mechanical properties of particles added to foods, oral processing behaviour can be influenced and this can be used to moderate food intake within a meal. Recent studies have shown a positive relation between physical textural complexity and satiation, which appears to be independent of oral processing time (Larsen et al, 2016;Marcano et al, 2015;Tang et al, 2016;Tarrega et al, 2016). Since the presence of multiple components in a food product is expected to postpone sensory-specific satiety (SSS) (González et al, 2018;Guinard & Brun, 1998;Weijzen et al, 2008;Wilkinson & Brunstrom, 2016) by combining textural and flavour complexity (Kremer et al, 2014), food intake and satiation of consumers could be controlled, while ensuring an equal or enhanced palatability of the product.…”

Impact of composition and texture of protein-added yogurts on oral activity

“…Altering food matrix 11,12 or increasing food texture complexity 13 to prolong oral processing are associated with decreased food consumption. 2 While an increased orosensory exposure due to a need for longer oral processing to form a bolus, would contribute to controlling further energy intake, 14 the influence of oral processing physiological processes is unknown.…”