Effect of sensory exposure on liking for fat- or sugar-reduced biscuits

Biguzzi, Coralie; Langé, Christine; Schlich, Pascal

doi:10.1016/j.appet.2015.07.001

Cited by 17 publications

(8 citation statements)

References 29 publications

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“…Dietary fibers such as scFOS have been used to partially replace sugars in foods and beverages (Protonotariou et al, 2012) because they have a sweet taste and a lower energy value than sugars (Roberfroid 2000;Molis et al, 1996). However, the acceptance of sugar-reduced foods is generally less than it is for fat-reduced foods (Biguzzi et al, 2015). This may be because sugars not only provide sweetness but also other functions as structure, volume, flavour and aroma (Bennion and Bamford, 1997;Struck et al, 2014).…”

Section: Discussionmentioning

confidence: 99%

Acute glycemic and insulin response of Fossence™ alone, or when substituted or added to a carbohydrate challenge: A three-phase, acute, randomized, cross-over, double blind clinical trial

Shah

Wolever

Jenkins

et al. 2021

Heliyon

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Short chain fructo-oligosaccharides (scFOS) are well-recognized prebiotic fibers. Fossence™ (FOSS) is a scFOS that has been produced from sucrose via a proprietary fermentation process and has not been tested for its digestibility or glucose/insulin response (GR and IR, respectively). The present randomized, controlled, cross-over study was conducted in 3 phases to explore GR and IR to ingestion of FOSS, when replaced by/added to availablecarbohydrates (avCHO) among 25 healthy adults (40 AE 14years). In each phase GR and IR elicited by 3-4 testmeals were measured among the fasted recruited subjects. The interventional test meals were as follows: Phase-1, water alone or 10g FOSS or 10g Dextrose in 250ml water; Phase-2, 250ml water containing Dextrose:FOSS (g:g) in the content as 50:0 or 50:15 or 35:0 or 35:15; Phase-3 portions of white-bread (WB) containing avCHO:FOSS (g:g) in the content as 50:0 or 50:15 or 35:0 or 35:15. Blood samples (finger prick method) were collected at fasting and 15, 30, 45, 60, 90 and 120 min after start of test meal ingestion. Plasma glucose and serum insulin were analyzed utilizing standard methods. The primary endpoint was differences in glucose IAUC. All subjects provided their written consent to participate in the study (ClinicalTrials.gov: NCT03755232). The results demonstrated that FOSS, when consumed alone, showed no raise in glycaemia or insulinemia and was statistically equivalent to response of water alone. GR and IR elicited by dextrose:FOSS and WB:FOSS test-meals of Phase 2 and Phase 3, were statistically equivalent to the respective test-meals without FOSS. Result of the 3 phases support the hypothesis that FOSS is resistant to breakdown and is indigestible in the human small-intestine, and therefore can be classified as an unavailable carbohydrate that does not raise post prandial blood glucose or insulin. FOSS, being sweet to taste, may be an acceptable sugar replacer in beverages without compromising their taste and sensory qualities.

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Section: Discussionmentioning

confidence: 99%

Acute glycemic and insulin response of Fossence™ alone, or when substituted or added to a carbohydrate challenge: A three-phase, acute, randomized, cross-over, double blind clinical trial

Shah

Wolever

Jenkins

et al. 2021

Heliyon

View full text Add to dashboard Cite

show abstract

“…While a reduced postprandial blood glucose response is acknowledged as a beneficial effect, especially for subjects intolerant to glucose, acceptance of sugar-reduced foods is generally less than it is for standard foods ( 13 ) because sugars provide sweetness but also other rheological functions (structure, volume, flavour and aroma, etc.) ( 10 , 14 ) .…”

Section: Discussionmentioning

confidence: 99%

Postprandial glycaemic and insulinaemic responses in adults after consumption of dairy desserts and pound cakes containing short-chain fructo-oligosaccharides used to replace sugars

et al. 2015

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The present studies aimed to evaluate the glycaemic and insulinaemic responses, in healthy adults, to short-chain fructo-oligosaccharides (scFOS) from sucrose used to replace sugars in foods. Two study populations aged 18–50 years were recruited and they consumed dairy desserts or pound cakes containing either standard sugar content or scFOS to replace 30 % of the sugar content. For each study, the two products were tested once under a double-blind and cross-over design with at least 7 d between the two tests. Glucose and insulin were measured using standard methods in blood samples collected with a venous catheter for 120 min during a kinetic test. For the dairy desserts, replacing 30 % of the sugars with scFOS significantly reduced postprandial glycaemic (AUC0–120 min; P = 0·020) and insulinaemic (AUC0–120 min; P = 0·003) responses. For the pound cakes, the glycaemic response was not altered (AUC0–120 min; P = 0·322) while the insulinaemic response tended to be lower (AUC0–120 min; P = 0·067). This study showed that scFOS can be used to replace sugars with the benefit of lowering the postprandial glycaemic response without increasing the insulinaemic response. The effect might be modulated by other parameters (e.g. fat content) of the food matrices.

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“…These studies provide very interesting insights, but their findings are not always consistent. In particular, while lowering sugar content did not affect sensory acceptance or liking in some studies (13)(14)(15)(16)(17), others reported mixed findings (18)(19)(20)(21)(22)(23)(24)(25). For example, Oliveira et al found that sensory perception was negatively affected for sugar content reductions higher than 10% and overall liking significantly decreased when reductions were higher than 20%, but not in lower reductions (23).…”

Section: Introductionmentioning

confidence: 95%

Less Sugar and More Whole Grains in Infant Cereals: A Sensory Acceptability Experiment With Infants and Their Parents

et al. 2022

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There is an urgent need to reduce sugar intake in early childhood. Commercial infant cereals are among the first solid foods introduced to infants at the beginning of the complementary feeding period in most countries. The aim of this study was to examine infants’ overall acceptability of low-sugar complementary cereals. To do so, a between-subjects experimental study with 165 parents and their infants aged 6–24 months was conducted where one group tested a high-sugar refined cereal (21 g/100 g), and the other a low-sugar cereal (<1 g/100 g) with 50% of whole grain, which represented a 95.2% decrease in sugar content. We found no significant differences between the two groups in terms of infants’ overall acceptability (infant’s reaction, estimated intake and relative intake). Importantly, infants’ reactions to high- and low-sugar cereals were not influenced by the time that infants had been consuming sweet cereals (15–25% sugar) before the experiment took place. In addition, parent’s overall liking and sensory evaluation (sweetness, color, taste, texture, and aroma) was positive and very similar in both groups. Overall, our findings show that it is feasible to reduce sugar content in infant cereals without sacrificing its sensory acceptability by infants and their parents. This represents a good opportunity for the infant food industry to adhere to current healthy and sustainable demands of lowering the sugar intake leading to important benefits in infants’ health, without compromising competitiveness in the market.

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Effect of sensory exposure on liking for fat- or sugar-reduced biscuits

Cited by 17 publications

References 29 publications

Acute glycemic and insulin response of Fossence™ alone, or when substituted or added to a carbohydrate challenge: A three-phase, acute, randomized, cross-over, double blind clinical trial

Acute glycemic and insulin response of Fossence™ alone, or when substituted or added to a carbohydrate challenge: A three-phase, acute, randomized, cross-over, double blind clinical trial

Postprandial glycaemic and insulinaemic responses in adults after consumption of dairy desserts and pound cakes containing short-chain fructo-oligosaccharides used to replace sugars

Less Sugar and More Whole Grains in Infant Cereals: A Sensory Acceptability Experiment With Infants and Their Parents

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