Influence of tomato cream soup physical parameters on satiety potential level
This study analysed the diversity of subjectively perceived satiety level induced by the consumption of isocaloric portions of tomato cream soup, prepared with starch additions such as potatoes, pearl barley, pasta and white rice, in the context of differences in weight, viscosity and density of ind...
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Institute of Agrophysics, Polish Academy of Sciences
2020-02-01
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doaj-232ca465e6c042989eb2643d04274f402020-11-25T03:24:22ZengInstitute of Agrophysics, Polish Academy of SciencesActa Agrophysica1234-41252300-67302020-02-0126452110.31545/aagr/117681117681Influence of tomato cream soup physical parameters on satiety potential levelMagdalena Skotnicka0Aneta Ocieczek1Department of Food Commodity Science, Medical University of Gdansk, PolandDepartment of Commodity Science and Quality Management, Gdynia Maritime University, PolandThis study analysed the diversity of subjectively perceived satiety level induced by the consumption of isocaloric portions of tomato cream soup, prepared with starch additions such as potatoes, pearl barley, pasta and white rice, in the context of differences in weight, viscosity and density of individual tomato cream soups.The study assumed that diversity of physical parameters of soups, determined by the type of the starch addition, affects the feeling of satiety after consumption. Determination of the satiety level after consumption of an isocaloric portion of soup was carried out among 186 persons. For each of the examined soups, weight, viscosity and density of the isocaloric portion was determined. The level of subjectively perceived satiety after consumption of an isocaloric portion of soup was determined using the unstructured visual analogue scale, VAS. The weight of the isocaloric portion was determined by weighing, viscosity was determined using the Brookfield DV-III model viscometer, with the “Rheocalc” software, density was determined using the pycnometer. The highest satiety potential, expressed as the area under the curve (AUC = (VAS, t)), was found for tomato soup with potato AUC, and the lowest – tomato soup with pasta. The soup with potatoes demonstrated the highest weight, the highest viscosity and the lowest density of an isocaloric portion. The comparison of the parameter values for multiple regression equations, determining the relation between AUC values and the examined physical properties of soups, demonstrated that soups of high weight, significant viscosity and low density of the isocaloric portion show a high ability to induce the feeling of satiety.http://www.journalssystem.com/aagro/INFLUENCE-OF-TOMATO-CREAM-SOUP-PHYSICAL-PARAMETERS-ON-SATIETY-POTENTIAL-LEVEL,117681,0,2.htmldensityviscosityweightsatiety level |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Magdalena Skotnicka Aneta Ocieczek |
spellingShingle |
Magdalena Skotnicka Aneta Ocieczek Influence of tomato cream soup physical parameters on satiety potential level Acta Agrophysica density viscosity weight satiety level |
author_facet |
Magdalena Skotnicka Aneta Ocieczek |
author_sort |
Magdalena Skotnicka |
title |
Influence of tomato cream soup physical parameters on satiety potential level |
title_short |
Influence of tomato cream soup physical parameters on satiety potential level |
title_full |
Influence of tomato cream soup physical parameters on satiety potential level |
title_fullStr |
Influence of tomato cream soup physical parameters on satiety potential level |
title_full_unstemmed |
Influence of tomato cream soup physical parameters on satiety potential level |
title_sort |
influence of tomato cream soup physical parameters on satiety potential level |
publisher |
Institute of Agrophysics, Polish Academy of Sciences |
series |
Acta Agrophysica |
issn |
1234-4125 2300-6730 |
publishDate |
2020-02-01 |
description |
This study analysed the diversity of subjectively perceived satiety level induced by the consumption of isocaloric portions of tomato cream soup, prepared with starch additions such as potatoes, pearl barley, pasta and white rice, in the context of differences in weight, viscosity and density of individual tomato cream soups.The study assumed that diversity of physical parameters of soups, determined by the type of the starch addition, affects the feeling of satiety after consumption. Determination of the satiety level after consumption of an isocaloric portion of soup was carried out among 186 persons. For each of the examined soups, weight, viscosity and density of the isocaloric portion was determined. The level of subjectively perceived satiety after consumption of an isocaloric portion of soup was determined using the unstructured visual analogue scale, VAS. The weight of the isocaloric portion was determined by weighing, viscosity was determined using the Brookfield DV-III model viscometer, with the “Rheocalc” software, density was determined using the pycnometer. The highest satiety potential, expressed as the area under the curve (AUC = (VAS, t)), was found for tomato soup with potato AUC, and the lowest – tomato soup with pasta. The soup with potatoes demonstrated the highest weight, the highest viscosity and the lowest density of an isocaloric portion. The comparison of the parameter values for multiple regression equations, determining the relation between AUC values and the examined physical properties of soups, demonstrated that soups of high weight, significant viscosity and low density of the isocaloric portion show a high ability to induce the feeling of satiety. |
topic |
density viscosity weight satiety level |
url |
http://www.journalssystem.com/aagro/INFLUENCE-OF-TOMATO-CREAM-SOUP-PHYSICAL-PARAMETERS-ON-SATIETY-POTENTIAL-LEVEL,117681,0,2.html |
work_keys_str_mv |
AT magdalenaskotnicka influenceoftomatocreamsoupphysicalparametersonsatietypotentiallevel AT anetaocieczek influenceoftomatocreamsoupphysicalparametersonsatietypotentiallevel |
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