Texture affects expected satiety of dairy products

by Jeff Gelski
Share This:

WAGENINGEN, THE NETHERLANDS — How thick a dairy product is may have an effect on how consumers view its ability to fill them up, according to a study that appeared on-line Aug. 17 in Appetite. The study found expected satiation of dairy products increased consistently with increasing thickness, but flavor characteristics or means of consumption as tested did not change expected satiation.

Researchers from Wageningen University in Wageningen and the University of Bristol in the United Kingdom had 29 adults consume commercially available yogurts and custards in one experiment, 30 adults consume lemon-flavored and meringue-flavored custards with different textures in a second experiment, and 30 adults consume chocolate milk and chocolate custard with either a straw or a spoon in a third experiment.

In the first experiment, the thickness of the yogurts and custards positively correlated with expected satiation. In the second experiment, the thickness of the custards positively correlated with expected satiation but the flavor did not. In the third experiment the thickness of the chocolate milk and chocolate custard had an effect on expected satiation but the means of consumption did not.

Comment on this Article
We welcome your thoughtful comments. Please comply with our Community rules.



The views expressed in the comments section of Food Business News do not reflect those of Food Business News or its parent company, Sosland Publishing Co., Kansas City, Mo. Concern regarding a specific comment may be registered with the Editor by clicking the Report Abuse link.