Textural Complexity and its Influence on Satiation: Insights from a Gel–Based Model Study

Abstract

Background: Textural complexity was defined as ‘the number and intensity of texture sensations, as well as their interactions and contrasts’. Satiation is the termination of eating, often accompanied by feelings of contentment. This thesis aimed to study the effects of textural complexity on satiation. The hypothesis was that more texturally complex food gels would lead to greater satiation. Oral processing time was recorded to study if more texturally complex food Gels had a longer mastication period. Liking was accessed to study if textural complexity had an impact on preference. Small bead-like particles and discs were used to attain textural complexity in the food gel. Bead-shaped particles of Kappa Carrageenan, were known to produce gritty, beady, and lumpy sensations. Agar discs were associated with perceptions of hardness, chewiness and elasticity. Put together, the Gels had a smooth outer orange colour body with a soft jelly-like appearance, like that of a dessert. Although the hypothesis ‘that more texturally complex food Gels lead to greater satiation’ was not supported, the definition of textural complexity was. Objective: The primary goal of this research was to study the impact of varying textural complexities on satiation, using Gel–based model foods. Design: The satiation test design was a randomised cross-over blind trial based on a preload of the model foods followed by an ad-libitum intake based on a two-course meal. Thirty participants with a healthy body mass index (BMI) were recruited. Three variants of model food Gels (low complexity: A, medium complexity: B, and high complexity: C) were developed to create textural complexity differing only in mechanical properties. The study ensured that the macronutrient content and flavour of the Gels were controlled and kept consistent across all three Gel complexities to maintain uniformity, and liking was assessed. The amount of a twocourse ad-libitum meal (pasta in tomato basil sauce and cake) consumed, and appetite ratings were used to measure satiation. Oral processing time for the gels was also recorded. Conclusion: Overall, the results confirmed no significant impact on satiation (p > 0.05), but revealed that there was a significant difference in textural complexity between the three variants of the Gels (p < 0.05). A significant difference in liking between the Gels ( p < 0.05) was noticed. Lastly, highest complexity of Gel needed the most oral processing time, and the lowest complexity of Gel required the least oral processing time.