Sensory-specific satiety (SSS) refers to the decline in the pleasantness of a food as it is ealen. The energy and fat content of a food may affect SSS This study was designed to dissociate the sensory properties of fat from the energy provided by fat using regular potato chips (60% kcal from fat, 5.3 kcal/g) or olestra potato chips (0% kcal from fat, 2 82 kcal/g) SSS was tested with both types of chips by asking subjects to taste and rate the pleasantness of the sensory properties of the chips and four other foods before and after ad libitum consumption of the chips. The difference between the pre- and post-consumption ratings is calculated for all five foods. Thirtythree lean males and females consumed each type of chip for 10 days Initial ratings of taste, texture and saltiness of the chips were not different between (he regular and olestra chips. The (g) weight consumed of the chips during ad /ibi!/i/ii intake also did not differ between t>pes of chips SSS tests were done on days 1.6, 10 Because there \\cis no time effect, SSS data were combined Neither type of chip showed declines in pleasantness of taste nor texture from pre- to post-consumption ratings compared to the other foods However, both olestra (pO 0003) and regular (p<0 001) chips did show similar declines in ratings of how much the subjects wanted to eat of the chips compared to the other foods Thus, because both types of chips yielded similar findings, SSS did not depend on the energy or fat content of the chips DK39177.
|Original language||English (US)|
|State||Published - Dec 1 1996|
All Science Journal Classification (ASJC) codes
- Molecular Biology