September 30, 2014 Westin Hotel, Itasca, Illinois, USA Formulating for Increased Satiety Elizabeth Arndt, Research Fellow, Formerly with ConAgra Mills, Inc.
Food Factors Affecting Satiety Composition Properties Serving Size
Methods for increasing satiety Increase work to eat / chew food Manipulate density or particle size Lower caloric density Sensory specific satiety Highly flavored / bland Texture Slow rate of digestion Increase viscosity in digestive tract
Confessions
What s the Secret Ingredient for Increasing Satiety?
What s the Secret Ingredient for Increasing Satiety????
Top Food Sources of Calories Among Americans (NHANES 2005-2006) Rank Overall - Ages 2+ (Mean kcal/d) 1 Grain based desserts (138) 2 Yeast breads (129) 3 Chicken & ckn mixed dishes (121) 4. Soda/energy/sport drinks (114) 5 Pizza (98) 6 Alcoholic beverages (82) 7 Pasta and pasta dishes (81) 8 Tortillas, burritos, tacos (80) 9 Beef and beef mixed dishes (64) 10 Dairy desserts (62) 11 Potato/corn/other chips (56) Total daily calories = 2,157 Dietary Guidelines 2010
Dietary Guidelines 2010 Make half your grains whole grains Fiber is a nutrient of concern What are Americans eating?? Whole grains 15% of recommended Fiber 40% of recommended 8
Whole Grain Recommendations Consume 6 grain ounce-equivalents (servings) daily of grain foods for a 2,000 calorie diet At least HALF of daily grain intake should be whole grain (about 48 g) 1 ounce-equivalent examples: 1 slice of bread 1 cup ready-to-eat cereal ½ cup cooked rice, cooked pasta, or cooked cereal
Dietary Guidelines 2010 Moderate evidence - Adults who eat more whole grains, particularly those higher in dietary fiber, have a lower body weight compared to adults who eat fewer whole grains. Strong evidence - Eating patterns that are low in calorie density improve weight loss and weight maintenance.
Formulating Grain Based Foods for Weight Management 11
Food Formulating Strategies for Weight Management Change macronutrient profile increase protein, fiber Lower caloric density can maintain/increase serving size increase water, air, lower fat Change food properties density, chewiness, particulates Reduce serving size can maintain/increase caloric density
Refined vs. Whole Grain Ingredient Whole grain ingredients are lower in caloric density (fiber, minerals (ash) Formula Whole grain formulas generally require more water Soluble fiber in some grains can have mild fat mimetic properties
Refined vs. Whole Wheat Flour Grain Refined Wheat Flour (USDA 20581) Whole Wheat Flour (20080) Calories 364 340 Moisture 11.92 10.74 Ash 0.47 1.58 Protein 10.33 13.21 Fat 0.98 2.5 CHO 76.3 71.97 - TDF 2.7 10.7
Fiber, % Whole Grains: Fiber Content Comparison 35 30 Insoluble Fiber Soluble Fiber 25 20 15 10 5 0 High Fiber Barley Barley Oats Rye Wheat Brown Rice
Formulating with Whole Grains Whole grain doughs generally require more water/liquid Soluble fiber in some whole grains (betaglucan in oats and barley) can have mild fat mimetic properties
Example 1. Pizza Dough with Whole Grain for Lower Caloric Density Ingredient 0% Whole wheat 25% Whole wheat 51% Whole wheat 100% Whole wheat grams grams grams grams Wheat flour 750 562 368 0 Whole wheat flour 0 188 382 750 Water 412 431 450 480 Yeast, instant 7 7 7 7 Vegetable oil 30 30 30 30 Salt 15 15 15 15 Sugar 23 23 23 23 Increased water levels are needed. Reduced mix times are needed to develop dough.
Pizza Crust with Whole Wheat Flour % Flour as WG WG per 55 g Crust Dietary Fiber per 55 g Crust Claims Examples for Crust 0 0 0.9 g ---------- 25 9 g 1.8 g 51 17.5 g 2.6 g 100 33 g 4.2 g Made with whole grain 9 g whole grain per serving Whole Grains Council Stamp Made with whole grain 17 g whole grain per serving Whole Grains Council Stamp FDA Good Source of Fiber 100% Whole Grain Crust 33 g whole grain per serving Whole Grains Council Stamp FDA Good Source of Fiber * Reference Amount Customarily Consumed (RACC) for pizza crust is 55 g baked
Example 2. Muffins with Lower Caloric Density Muffin Calories Water (g) Fiber (g) Per 100 g Batter 100 WGW 300 33 4.5 50:50 WGB:WGW 234 43.5 7.2 100 WGB 224 47 9 WGW = Whole Grain Wheat WGB = Whole Grain High Fiber Barley
But I only ate one cookie!
Example 3. Effect of Bun Size and Whole Grain Content Food WG (g) Kcal Fat (g) Fiber (g) WG (g) Kcal Fat (g) Fiber (g) HAMBURGER BUN "Slider" bun at 36 g RACC bun at 50 g Large bun at 74 g 30% whole grain WG (g) Kcal 6 100 1 1 9 140 1.5 2 13 210 2 3 Fat (g) Fiber (g) 51% whole grain 10 100 1 2 15 140 1.5 2 22 200 2.5 3 100% whole grain 21 90 1 3 29 130 1.5 4 43 190 2.5 5 36 g = 1.3 oz equiv 50 g = 1.8 oz equiv 74 g = 2.6 oz equiv
Example 4. Pie Dough Lower Fat & Lower Cost Ingredient % Formula Change Test dough vs. control Shortening -4.2% Water +3.5% Whole grain high fiber barley flour +0.7% Fat in dough lowered by 13.5% Small changes to maintain desired crust characteristics
Whole Grain High Fiber Barley Flour Special high fiber barley 30% fiber (12% betaglucan), 30% starch Increased absorption requirements Low GI (25 compared to Glucose = 100) Viscous Can use for functionality instead of nutrition Clean label
WG High Fiber Barley Implications for Hunger/Weight Breakfast including WG High Fiber Barley delayed between-meal fasting, increased satiety & improved glucose tolerance at lunch (Liljeberg, et al., AJCN, 69:647, 1999) WG High Fiber Barley less absorbed (Lifschitz, et al, J. Nutr., 132:2593, 2002) Subjects significantly less hungry with WG High Fiber Barley compared to whole wheat and refined rice (Schroeder, et al., Appetite, 2009)
Influence of WG High Fiber Barley, WG Wheat, and Refined Rice Foods on Short-Term Satiety & Energy Intake Schroeder, et al. 2009. Appetite. 53:363 Test Foods: Hot cereal breakfast Granola midmorning snack n=47 Satiety parameters assessed using modified Visual Analog Scale (VAS) before and after breakfast, snack and lunch Ad libitum smorgasbord lunch
Hot Cereal Nutrient Comparison Whole Grain High Fiber Barley Whole Grain Wheat Refined Rice Serving (g) (Cereal portion) 56 56 56 Calories (kcals) 220 200 210 Total Fat (g) 3 1 0.5 Dietary Fiber (g) 12 5 1 Sugars (g) 14 14 14 Protein (g) 8 5 3
Granola Snack Mix Nutrient Comparison Whole Grain High Fiber Barley Whole Grain Wheat Refined Rice Serving (g) 30 30 30 Calories (kcals ) 120 110 120 Total Fat (g) 2 1 1 Dietary Fiber (g) 6 2 0 Sugars (g) 9 9 9 Protein (g) 4 3 2
Visual Analog Scale (VAS) Questions How hungry do you feel at this moment? (0= greatest imaginable hunger, 100= greatest imaginable fullness ) How strong is your desire to eat at this moment? (0= least desire to eat, 100= greatest desire to eat ) How full does your stomach feel at this moment? (0= greatest imaginable emptiness, 100= greatest imaginable fullness ) How much food do you think you could eat at this moment? (0= smallest amount possible, 100= largest amount possible ) How thirsty do you feel at this moment? (0= least imaginable thirst, 100= greatest imaginable thirst )
Hot Cereal Breakfast + Granola Midmorning Snack: WG High Fiber Barley vs. WG Wheat vs. Refined Rice
Results: Although no difference in calories consumed at lunch among treatments, WG High Fiber Barley significantly reduced hunger before lunch WG High Fiber Barley hot cereal breakfast and granola midmorning snack provided 18 g fiber (72% DV/2000 calorie diet).
Role of Whole Grains in Satiety and Weight Management Whole grain intake has been shown to be correlated with weight maintenance. In general, whole grain ingredients absorb more liquid and have a higher fiber content compared to their refined grain counterparts which can be used to help lower the caloric density of foods. The soluble fiber in whole grains such as barley, oats and rye may help increase satiety by slowing the rate of digestion.
Questions?
Abstract It is generally accepted that certain food components increase satiety by increasing the length of time that the feeling of fullness persists after eating. Ingredients that are higher in protein and/or fiber can be useful for formulating foods with increased satiety. For example, certain whole grain ingredients can be useful for increasing fiber content and reducing caloric density of foods. It can be challenging to formulate foods with increased satiety as many factors, including the manufacturing feasibility, sensory properties and ingredient costs must be considered. This presentation provides technical tips and tactics in the use of satietyenhancing ingredients in foods including baked goods and snacks.