Use this URL to cite or link to this record in EThOS: http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.632794
Title: Optimising beverages for satiety : the role of sensory characteristics, expectations and nutrient content
Author: McCrickerd, Keri
ISNI:       0000 0004 5363 4744
Awarding Body: University of Sussex
Current Institution: University of Sussex
Date of Award: 2014
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Abstract:
Regularly consuming caloric beverages has been linked to obesity and weight gain and evidence suggests this is because beverages have a weak impact on satiety responses (behavioural and physiological). Using a series of experimental studies this thesis explored the cognitive and sensory features of caloric beverages that might enhance the anticipated and actual satiating power of their nutrients. Paper one characterised the sensory characteristics associated with expectations of hunger, fullness and thirst, finding that food and beverage products anticipated to be creamier and thicker were expected to be more satiating and less thirst-quenching. Paper two established that people can perceive subtle changes in beverage viscosity and manipulating thick and creamy textural cues strongly influenced the expectation that a beverage would be filling and supress hunger after consumption. This was extended in paper three, which reported evidence suggesting that a sensorially enhanced beverage is selected and consumed in smaller portions. Papers four and five investigated the satiating power of a caloric beverage consumed with satiety-relevant cognitive and sensory information. Paper four reported tentative evidence that a labelled satiety message influenced the satiating effect of caloric beverages when combined with thick and creamy sensory cues. Participants in Paper five reported greater satiety responses to a covert manipulation of beverage energy when consumed as a ‘snack' rather than a drink. However, consuming the same beverage in a subtly thicker sensory context (without extra information) generated the largest satiety response to the different nutrient loads, perhaps because textural characteristics are the most reliable cue for nutrients. Overall these studies suggest that caloric beverages may generate weak satiety responses because their nutrient-generated effects are not expected. Encouraging people to consider caloric beverages as a snack, or adding in nutrient-relevant sensory characteristics, may both help consumers regulate energy intake when consuming these products.
Supervisor: Not available Sponsor: Biotechnology and Biological Sciences Research Council
Qualification Name: Thesis (Ph.D.) Qualification Level: Doctoral
EThOS ID: uk.bl.ethos.632794  DOI: Not available
Keywords: TX0341 Nutrition. Foods and food supply
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