title: Meatballs with 3% and 6% dietary fibre from rye bran or pea fibre - Effects on sensory quality and subjective appetite sensations.
abstract: This study investigated dose-response effects of rye bran and pea fibre added to meatballs on sensory quality and subjective appetite sensations. Pea fibre or rye bran was added to meatballs in doses ranging from 3g to 6g dietary fibre per 100g. In a sensory profile, a trained panel (n=9) evaluated the meatballs in terms of odour, appearance, texture and flavour attributes. In a cross-over appetite study, 27 healthy men were served five test meals. Subjective appetite sensations were assessed over a 4-hour period. The addition of rye bran to the meatballs increased the grainy odour, texture and flavour. Pea fibre resulted in a more crumbly, firm and gritty texture with increasing doses of fibre. The sensory changes followed a dose-response relationship. Subjective appetite sensations were not affected by the addition of fibre.
authors.affiliation: Danish Meat Research Institute (DMRI), Gregersensvej 9, DK-2630 Taastrup, Denmark. Electronic address: unk@teknologisk.dk.
authors.forename: Ursula
authors.initials: U
authors.lastname: Kehlet
authors.affiliation: Department of Nutrition, Exercise and Sports, Faculty of Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark.
authors.forename: Mette
authors.initials: M
authors.lastname: Pagter
authors.affiliation: Danish Meat Research Institute (DMRI), Gregersensvej 9, DK-2630 Taastrup, Denmark.
authors.forename: Margit D
authors.initials: MD
authors.lastname: Aaslyng
authors.affiliation: Department of Nutrition, Exercise and Sports, Faculty of Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark.
authors.forename: Anne
authors.initials: A
authors.lastname: Raben
mesh_terms: D000293:Adolescent; D000328:Adult; D000368:Aged; D000818:Animals; D001066:Appetite; D015992:Body Mass Index; D055598:Chemical Phenomena; D003258:Consumer Behavior; D018592:Cross-Over Studies; D004043:Dietary Fiber / Q000032:analysis*; D002523:Edible Grain; D005260:Female; D063427:Food Quality; D006801:Humans; D008297:Male; D008461:Meat Products / Q000032:analysis*; D008875:Middle Aged; D009812:Odorants; D010316:Particle Size; D018532:Pisum sativum / Q000737:chemistry*; D012527:Satiation; D012434:Secale / Q000737:chemistry*; D013552:Swine; D013649:Taste; D055815:Young Adult
keywords: Meat; Meatballs; Nutritional claims; Pork; Protein; Satiety; Sensory profile