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Effect of fat replacement by inulin or lupin-kernel fibre on sausage patty acceptability, post-meal perceptions of satiety and food intake in men†

Published online by Cambridge University Press:  09 March 2007

Bridie J. Archer ,
Stuart K. Johnson ,
Helen M. Devereux  and
Amynta L. Baxter
Bridie J. Archer
Affiliation:
School of Health Sciences, Faculty of Health and Behavioural Science, Deakin University, 221 Burwood Hwy, Burwood, Victoria 3125, Australia
Stuart K. Johnson*
Affiliation:
School of Health Sciences, Faculty of Health and Behavioural Science, Deakin University, 221 Burwood Hwy, Burwood, Victoria 3125, Australia
Helen M. Devereux
Affiliation:
School of Health Sciences, Faculty of Health and Behavioural Science, Deakin University, 221 Burwood Hwy, Burwood, Victoria 3125, Australia
Amynta L. Baxter
Affiliation:
School of Health Sciences, Faculty of Health and Behavioural Science, Deakin University, 221 Burwood Hwy, Burwood, Victoria 3125, Australia
*
*Corresponding author: Dr S. K. Johnson, fax +61 3 9244 6017, email [email protected]
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Abstract

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The present study examined whether replacing fat with inulin or lupin-kernel fibre influenced palatability, perceptions of satiety, and food intake in thirty-three healthy men (mean age 52 years, BMI 27·4kg/m2), using a within-subject design. On separate occasions, after fasting overnight, the participants consumed a breakfast consisting primarily of either a full-fat sausage patty (FFP) or a reduced-fat patty containing inulin (INP) or lupin-kernel fibre (LKP). Breakfast variants were alike in mass, protein and carbohydrate content; however the INP and LKP breakfasts were 36 and 37% lower in fat and 15 and 17% lower in energy density respectively compared with the FFP breakfast. The participants rated their satiety before breakfast then evaluated patty acceptability. Satiety was rated immediately after consuming the breakfast, then over the subsequent 4·5h whilst fasting. Food consumed until the end of the following day was recorded. All patties were rated above ‘neither acceptable or unacceptable’, however the INP rated lower for general acceptability (P=0·039) and the LKP lower for flavour (P=0·023) than the FFP. The LKP breakfast rated more satiating than the INP (P=0·010) and FFP (P=0·016) breakfasts. Total fat intake was 18g lower on the day of the INP (P=0·035) and 26g lower on the day of the LKP breakfast (P=0·013) than the FFP breakfast day. Energy intake was lower (1521kJ) only on the day of the INP breakfast (P=0·039). Both inulin and lupin-kernel fibre appear to have potential as fat replacers in meat products and for reducing fat and energy intake in men.

Keywords

SatietyFat replacersInulinLupinDietary fibre
Type
Research Article
Information
British Journal of Nutrition , Volume 91 , Issue 4 , April 2004 , pp. 591 - 599
Copyright
Copyright © The Nutrition Society 2004

Footnotes

†

Part of the data in the present paper was presented at the Australian Institute of Food Science and Technology Annual Convention, Adelaide, Australia, 1–4 July 2001.

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