P909 - ASSESSMENT OF SATIETY POTENTIAL USING CEREAL-BASED GROATS AS A TOOL FOR DIET COMPOSITION SUPPORT

P909

ASSESSMENT OF SATIETY POTENTIAL USING CEREAL-BASED GROATS AS A TOOL FOR DIET COMPOSITION SUPPORT

M. Skotnicka¹, S. Małgorzewicz^2,*

¹Department of Commodity Science, ²Clinical Nutrition, Gdańsk Medical University , Gdańsk, Poland

Rationale: Satiety plays a crucial role in appetite regulation and can significantly impact food intake patterns, making it an essential aspect of dietary management.

Methods:  

The study was conducted on a group of 702 volunteers (403 women and 299 men), aged 19–27 years (mean age 22.5 ± 1.6 years), all with a normal body mass index (BMI). Each participant consumed a single portion of one of 12 types of groats. The sensation of hunger and satiety was assessed using a 100-millimeter Visual Analogue Scale (VAS) over a 180-minute fasting period. In parallel, chemical composition (protein, fat, fiber, starch, and water content) were evaluated.

The objective of the study was to determine the satiety potential of selected groats derived from cereals and pseudocereals, and to identify their physicochemical characteristics influencing the subjective sensation of satiety after consumption.

Results: The results revealed statistically significant differences in satiety levels among the tested groats (p < 0.05). The highest mean satiety score after 60 minutes was recorded for buckwheat groats (average 71 mm on the VAS), while the lowest was for corn groats (average 48 mm). After 180 minutes, the most satiating groats were amaranth, oat, and pearl barley. Correlation analysis indicated that satiety levels positively correlated with fiber content (r = 0.72) and protein content (r = 0.66).

Conclusion: These findings demonstrate that selected physicochemical properties of groats significantly influence their satiety potential. The results may serve as a foundation for developing tools to support the design of functional foods with high satiety value and contribute to further research on standardizing satiety evaluation of food products.

References: Skotnicka et al. Satiety of Edible Insect-Based Food Products as a Component of Body Weight Control. 2022, 21;14(10):2147.

Disclosure of Interest: None declared