0000000000138790
AUTHOR
Peio Touyarou
Post-ingestive conditioning on consumers' expectations: a case study on fibre-enriched bread
International audience
Formulation, caractérisation et validation d'un pain "satiétogène"
This PhD project was aimed at the formulation, the characterization and the validation of one bread, processed from flour selected to increase the satiety effects on humans. For the last several decades, the prevalence of overweight and obesity around the world has been increasing. The risks of obesity are responsible for a stagnation of life expectancy in some industrialized countries. In order to stop this pandemic phenomenon, dietary fibre appears to have beneficial effects on the decrease in feeling hunger, caloric intake and body weight of obese participants. The first goal of this work was to process two fibre-enriched breads: one of them was a “whole grain” bread (PF1), and the secon…
Influence of substrate oxidation on the reward system, no role of dietary fibre.
International audience; It has been suggested that a high intake of dietary fibre helps regulate energy intake and satiety. The present study aimed to examine whether dietary fibre influenced the liking and wanting components of the food reward system, the metabolic state or subsequent intake. Five sessions involving 32 normal-weight subjects (16 men and 16 women, 30.6 ± 7.6 year) were held. The sessions differed in the composition of the bread eaten during breakfasts (dietary fibre content varied from 2.4 to 12.8 g/100 g). Several factors such as the palatability, weight, volume, energy content and macronutrient composition of the breakfasts were adjusted. Energy expenditure, the respirato…
Monotonous consumption of fibre-enriched bread at breakfast increases satiety and influences subsequent food intake
Research report; International audience; This study aimed to observe the influence of the monotonous consumption of two types of fibre-enriched bread at breakfast on hedonic liking for the bread, subsequent hunger and energy intake. Two groups of unrestrained normal weight participants were given either white sandwich bread (WS) or multigrain sandwich bread (MG) at breakfast (the sensory properties of the WS were more similar to the usual bread eaten by the participants than those of the MG). In each group, two 15-day cross-over conditions were set up. During the experimental condition the usual breakfast of each participant was replaced by an isocaloric portion of plain bread (WS or MG). D…