Humans demonstrate texture-specific satiety. We use the sensory aspect of foods to estimate when we will be full and prevent over-eating; taste, texture, visual, warm and odour. Diabetic satiety is when we learn to stop eating – which stops intake. However, hunger creates hedonic learning of what we like to eat, which increases in-take.
Reshaping the texture of well-liked foods could help combat obesity, over-eating and diabetes, according to a scientist in Norway.
Quoc Cuong Nguyen’s research investigates the links between sensory perception, consumer expectation and satiety.
‘Sensory perception’ refers to how we taste the different characteristics of food such as sweet, bitter, or chewy whereas ‘satiety’ in this context refers to the feeling of fullness.
During his time at the Norwegian Institute of Food, Fisheries and Aquaculture (Nofima), Nguyen concluded that better understanding of when and why we feel satiated from eating, from a purely sensory perspective, could lead to developments in combating obesity, over-eating and diabetes.
“Sensory perception is a dynamic process. When we eat something, we taste and feel different characteristics at different times while eating,” said Nyugen.
“Take a piece of bread for example. When you start to chew, it may feel compact and dry. Then it becomes stickers and maybe even juicy. That is the essence of sensory perception.”
Nguyen’s paper, ‘Better understanding of the relation of the dynamic sensory perception of solid and semi-solid foods with consumers’ preferences and their perception of satiety’, follows on from previous research into the length of oral exposure to foods. It is understood that the more you chew food i.e. the longer the oral exposure the less you eat before feeling full.
The research finds that changing the texture of well-liked foods to prolong the chewing time and ensure prolonged oral exposure, makes people eat less.
By changing the texture of foods, scientists may also be able to increase food intake for diabetics on a long-term diet with a limited foods plan.
E323 – Modifying Texture Boosts Satiety for Diabetics – www.diabetic.today