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Journal articles
Effects of food texture change on metabolic parameters : short and long term feeding patterns and body weight
Abstract : A complete diet was prepared with
cooked pieces of meat, beans, cream starch, and water and
presented to the rats in two different textures: a blended
pure´e and a rough mixture that required a lot of chewing. We
hypothesized that this texture modification might change
both anticipatory reflexes and feeding behavior. Feeding
rate, meal size, intermeal intervals, and their correlation
were monitored in response to each texture. The long-term (6
wk) effect on body weight was assessed. Periprandial plasma
glucose, insulin, glucagon, and lipid concentrations were assayed.
Whole and background metabolism, respiratory quotient,
and locomotion were measured using a computerized
calorimeter of original design. In the short term, rats preferred
the mixture. However, after 3 wk, they ingested more
pure´e than mixture and gained more body weight per gram of
food ingested as pure´e. Insulin response declined earlier with
the mixture. During meals, glycerol and free fatty acid increased
earlier with pure´e, whereas in the postprandial period,
glycerol increased earlier with mixture. The metabolic
rate, however, was not significantly affected. We concluded
that texture, an everyday manipulation performed on food for
human consumption, affects not only palatability of ingestants
but also
https://hal.inrae.fr/hal-02677483
Contributor : Migration Prodinra Connect in order to contact the contributor
Submitted on : Sunday, May 31, 2020 - 7:26:26 PM
Last modification on : Saturday, August 7, 2021 - 3:13:23 AM
Contributor : Migration Prodinra Connect in order to contact the contributor
Submitted on : Sunday, May 31, 2020 - 7:26:26 PM
Last modification on : Saturday, August 7, 2021 - 3:13:23 AM
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