%0 Journal Article
%T Subtle changes in the flavour and texture of a drink enhance expectations of satiety
%A Keri McCrickerd
%A Lucy Chambers
%A Jeffrey M Brunstrom
%A Martin R Yeomans
%J Flavour
%D 2012
%I BioMed Central
%R 10.1186/2044-7248-1-20
%X In study one, participants were able to perceive small changes in drink viscosity that were strongly related to the actual viscosity of the drinks. In study two, the thick versions of the drink were expected to be more filling and have a greater expected satiety value, independent of the drink¡¯s actual energy content. A creamy flavour enhanced the extent to which the drink was expected to be filling, but did not affect its expected satiety.These results indicate that subtle manipulations of texture and creamy flavour can increase expectations that a fruit yogurt drink will be filling and suppress hunger, irrespective of the drink¡¯s energy content. A thicker texture enhanced expectations of satiety to a greater extent than a creamier flavour, and may be one way to improve the anticipated satiating value of energy-containing beverages.In the UK, beverages account for approximately 18% of an adult¡¯s daily energy intake [1] and evidence that energy-yielding beverages have a weak satiety value suggests that the ¡®fluid calories¡¯ in our diet could be a quiet contributor to obesity and weight gain [2]. A variety of studies indicate that energy consumed in liquid form fails to suppress subjective appetite [3,4] or reduce subsequent food intake [5-7] to the same extent as equi-caloric solid food. However, other studies have reported no relationship between food form and its satiety value [8,9], although a general criticism of studies in this field is that they often compare dissimilar foods (for example, calorie-matched cola against cookies) across a range of food contexts (for example, a beverage or a snack), and do not quantify differences in the cognitive and sensory evaluations of these foods [10,11]. Therefore, it is important to consider what it is about these features of energy-yielding liquids that limit their satiety value.Because of their fluid nature, beverages require less oral processing time than semi-solid and solid caloric equivalents and as a result they are
%K Beverage
%K Creamy flavour
%K Satiety expectations
%K Sensory characteristics
%K Viscosity
%U http://www.flavourjournal.com/content/1/1/20