Nutritional characteristics of test food (240 kcal) used to assess the satiety index and the assessment results
Test food | |||
---|---|---|---|
White bread | F0 | F3 | |
Nutrient content and energy value | |||
Protein (g) | 9.91±0.42c | 5.37±0.06a | 6.99±0.16b |
Lipid (g) | 5.80±1.72a | 6.21±0.02b | 7.23±0.25c |
Carbohydrate (g) | 48.64±0.01a | 44.30±0.04a | 41.74±0.53a |
Available carbohydrate (g) | 39.49±0.11b | 40.65±0.12c | 36.74±0.41a |
Total fiber (g) | 9.15±0.05a | 3.65±0.08a | 4.99±0.20a |
Soluble fiber (g) | 4.48±0.06a | 2.44±0.09a | 0.56±0.04a |
Insoluble fiber (g) | 10.85±0.02a | 1.21±0.01a | 4.43±0.16a |
Moisture (mL) | 34.54±0.52a | 36.28±0.26a | 39.72±0.12b |
Weight per 240 kcal (g) | 100 | 93.71 | 97.35 |
Satiety score | |||
Hunger (mm×h) | 24.21±3.09a | 21.98±3.27a | 19.32±3.21a |
Fullness (mm×h) | 21.35±2.14a | 26.07±3.03ab | 32.28±2.74b |
Desire to eat (mm×h) | 27.69±2.59a | 23.70±3.36a | 21.25±3.75a |
Food intake (mm×h) | 27.10±2.91a | 23.65±3.20a | 21.73±3.80a |
Satiety index (%) | − | 123.80±11.06 | 160.12±18.38 |
Values with different superscript letters (a-d) in a row are significantly different at P<0.05.
F0, tuber bread with 100% purple sweet potato filling; F3, tuber bread with 40% purple sweet potato and 60% bambara bean filling; −, not available.