Meatballs with 3% and 6% dietary fibre from rye bran or pea fibre - effects on sensory quality and subjective appetite sensations

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Standard

Meatballs with 3% and 6% dietary fibre from rye bran or pea fibre - effects on sensory quality and subjective appetite sensations. / Kehlet, Ursula; Pagter, Mette; Aaslyng, Margit D.; Raben, Anne.

I: Meat Science, Bind 125, 2017, s. 66-75.

Publikation: Bidrag til tidsskriftTidsskriftartikelForskningfagfællebedømt

Harvard

Kehlet, U, Pagter, M, Aaslyng, MD & Raben, A 2017, 'Meatballs with 3% and 6% dietary fibre from rye bran or pea fibre - effects on sensory quality and subjective appetite sensations', Meat Science, bind 125, s. 66-75. https://doi.org/10.1016/j.meatsci.2016.11.007

APA

Kehlet, U., Pagter, M., Aaslyng, M. D., & Raben, A. (2017). Meatballs with 3% and 6% dietary fibre from rye bran or pea fibre - effects on sensory quality and subjective appetite sensations. Meat Science, 125, 66-75. https://doi.org/10.1016/j.meatsci.2016.11.007

Vancouver

Kehlet U, Pagter M, Aaslyng MD, Raben A. Meatballs with 3% and 6% dietary fibre from rye bran or pea fibre - effects on sensory quality and subjective appetite sensations. Meat Science. 2017;125:66-75. https://doi.org/10.1016/j.meatsci.2016.11.007

Author

Kehlet, Ursula ; Pagter, Mette ; Aaslyng, Margit D. ; Raben, Anne. / Meatballs with 3% and 6% dietary fibre from rye bran or pea fibre - effects on sensory quality and subjective appetite sensations. I: Meat Science. 2017 ; Bind 125. s. 66-75.

Bibtex

@article{713d9e005bac43bfbaecbfd0d79e7dfa,
title = "Meatballs with 3{\%} and 6{\%} dietary fibre from rye bran or pea fibre - effects on sensory quality and subjective appetite sensations",
abstract = "This study investigated dose-response effects of rye bran and pea fibre added to meatballs on sensory quality and subjective appetite sensations. Pea fibre or rye bran was added to meatballs in doses ranging from 3 g to 6 g dietary fibre per 100 g. In a sensory profile, a trained panel (n=9) evaluated the meatballs in terms of odour, appearance, texture and flavour attributes. In a cross-over appetite study, 27 healthy men were served five test meals. Subjective appetite sensations were assessed over a 4-hour period. The addition of rye bran to the meatballs increased the grainy odour, texture and flavour. Pea fibre resulted in a more crumbly, firm and gritty texture with increasing doses of fibre. The sensory changes followed a dose-response relationship. Subjective appetite sensations were not affected by the addition of fibre.",
keywords = "Faculty of Science, Pork, Sensory profile, Satiety, Meat, Protein, Meatballs, Nutritional claims",
author = "Ursula Kehlet and Mette Pagter and Aaslyng, {Margit D.} and Anne Raben",
note = "CURIS 2017 NEXS 011 (In Progress)",
year = "2017",
doi = "10.1016/j.meatsci.2016.11.007",
language = "English",
volume = "125",
pages = "66--75",
journal = "Meat Science",
issn = "0309-1740",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Meatballs with 3% and 6% dietary fibre from rye bran or pea fibre - effects on sensory quality and subjective appetite sensations

AU - Kehlet, Ursula

AU - Pagter, Mette

AU - Aaslyng, Margit D.

AU - Raben, Anne

N1 - CURIS 2017 NEXS 011 (In Progress)

PY - 2017

Y1 - 2017

N2 - This study investigated dose-response effects of rye bran and pea fibre added to meatballs on sensory quality and subjective appetite sensations. Pea fibre or rye bran was added to meatballs in doses ranging from 3 g to 6 g dietary fibre per 100 g. In a sensory profile, a trained panel (n=9) evaluated the meatballs in terms of odour, appearance, texture and flavour attributes. In a cross-over appetite study, 27 healthy men were served five test meals. Subjective appetite sensations were assessed over a 4-hour period. The addition of rye bran to the meatballs increased the grainy odour, texture and flavour. Pea fibre resulted in a more crumbly, firm and gritty texture with increasing doses of fibre. The sensory changes followed a dose-response relationship. Subjective appetite sensations were not affected by the addition of fibre.

AB - This study investigated dose-response effects of rye bran and pea fibre added to meatballs on sensory quality and subjective appetite sensations. Pea fibre or rye bran was added to meatballs in doses ranging from 3 g to 6 g dietary fibre per 100 g. In a sensory profile, a trained panel (n=9) evaluated the meatballs in terms of odour, appearance, texture and flavour attributes. In a cross-over appetite study, 27 healthy men were served five test meals. Subjective appetite sensations were assessed over a 4-hour period. The addition of rye bran to the meatballs increased the grainy odour, texture and flavour. Pea fibre resulted in a more crumbly, firm and gritty texture with increasing doses of fibre. The sensory changes followed a dose-response relationship. Subjective appetite sensations were not affected by the addition of fibre.

KW - Faculty of Science

KW - Pork

KW - Sensory profile

KW - Satiety

KW - Meat

KW - Protein

KW - Meatballs

KW - Nutritional claims

U2 - 10.1016/j.meatsci.2016.11.007

DO - 10.1016/j.meatsci.2016.11.007

M3 - Journal article

C2 - 27918927

VL - 125

SP - 66

EP - 75

JO - Meat Science

JF - Meat Science

SN - 0309-1740

ER -

ID: 169650553