Meatballs with 3% and 6% dietary fibre from rye bran or pea fibre - effects on sensory quality and subjective appetite sensations
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Meatballs with 3% and 6% dietary fibre from rye bran or pea fibre - effects on sensory quality and subjective appetite sensations. / Kehlet, Ursula; Pagter, Mette; Aaslyng, Margit D.; Raben, Anne.
In: Meat Science, Vol. 125, 2017, p. 66-75.Research output: Contribution to journal › Journal article › Research › peer-review
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TY - JOUR
T1 - Meatballs with 3% and 6% dietary fibre from rye bran or pea fibre - effects on sensory quality and subjective appetite sensations
AU - Kehlet, Ursula
AU - Pagter, Mette
AU - Aaslyng, Margit D.
AU - Raben, Anne
N1 - CURIS 2017 NEXS 011 (In Progress)
PY - 2017
Y1 - 2017
N2 - This study investigated dose-response effects of rye bran and pea fibre added to meatballs on sensory quality and subjective appetite sensations. Pea fibre or rye bran was added to meatballs in doses ranging from 3 g to 6 g dietary fibre per 100 g. In a sensory profile, a trained panel (n=9) evaluated the meatballs in terms of odour, appearance, texture and flavour attributes. In a cross-over appetite study, 27 healthy men were served five test meals. Subjective appetite sensations were assessed over a 4-hour period. The addition of rye bran to the meatballs increased the grainy odour, texture and flavour. Pea fibre resulted in a more crumbly, firm and gritty texture with increasing doses of fibre. The sensory changes followed a dose-response relationship. Subjective appetite sensations were not affected by the addition of fibre.
AB - This study investigated dose-response effects of rye bran and pea fibre added to meatballs on sensory quality and subjective appetite sensations. Pea fibre or rye bran was added to meatballs in doses ranging from 3 g to 6 g dietary fibre per 100 g. In a sensory profile, a trained panel (n=9) evaluated the meatballs in terms of odour, appearance, texture and flavour attributes. In a cross-over appetite study, 27 healthy men were served five test meals. Subjective appetite sensations were assessed over a 4-hour period. The addition of rye bran to the meatballs increased the grainy odour, texture and flavour. Pea fibre resulted in a more crumbly, firm and gritty texture with increasing doses of fibre. The sensory changes followed a dose-response relationship. Subjective appetite sensations were not affected by the addition of fibre.
KW - Faculty of Science
KW - Pork
KW - Sensory profile
KW - Satiety
KW - Meat
KW - Protein
KW - Meatballs
KW - Nutritional claims
U2 - 10.1016/j.meatsci.2016.11.007
DO - 10.1016/j.meatsci.2016.11.007
M3 - Journal article
C2 - 27918927
VL - 125
SP - 66
EP - 75
JO - Meat Science
JF - Meat Science
SN - 0309-1740
ER -
ID: 169650553