β-Glucan and Dark Chocolate: A Randomized Crossover Study on Short-Term Satiety and Energy Intake

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dc.contributor.authorAkyol, Asli
dc.contributor.authorDasgin, Halil
dc.contributor.authorAyaz, Aylin
dc.contributor.authorBuyuktuncer, Zehra
dc.contributor.authorBesler, H. Tanju
dc.date.accessioned2020-06-25T18:12:08Z
dc.date.available2020-06-25T18:12:08Z
dc.date.issued2014
dc.departmentKırıkkale Üniversitesi
dc.descriptionBESLER, HALIT TANJU/0000-0002-6523-7995; Akyol, Asli/0000-0001-6301-6358
dc.description.abstractAim: The aims of this study were to adapt a traditional recipe into a healthier form by adding 3 g of oat -glucan, substituting milk chocolate to dark chocolate with 70% cocoa, and to examine the effect of these alterations on short-term satiety and energy intake. Materials and Methods: Study subjects (n = 25) were tested in a randomized, crossover design with four products closely matched for energy content. Four different versions of a traditional recipe including milk chocolate-control (CON), oat -glucan (B-GLU), dark chocolate (DARK) or oat -glucan and dark chocolate (B-GLU + DARK) were given to subjects on different test days. After subjects were asked to report visual analog scale (VAS) scores on sensory outcomes and related satiety for four hours ad libitum, lunch was served and energy intake of individuals was measured. Results: VAS scores indicated that none of the test foods exerted an improved effect on satiety feelings. However, energy intake of individuals during ad libitum lunch was significantly lower in dark chocolate groups (CON: 849.46 +/- 47.45 kcal versus DARK: 677.69 +/- 48.45 kcal and B-GLU + DARK: 691.08 +/- 47.45 kcal, p = 0.014). Conclusion: The study demonstrated that substituting dark chocolate for milk chocolate is more effective in inducing satiety during subsequent food intake in healthy subjects.en_US
dc.identifier.citationAkyol A, Dasgin H, Ayaz A, Buyuktuncer Z, Besler HT. β-Glucan and Dark Chocolate: A Randomized Crossover Study on Short-Term Satiety and Energy Intake. Nutrients. 2014; 6(9):3863-3877.en_US
dc.identifier.doi10.3390/nu6093863
dc.identifier.endpage3877en_US
dc.identifier.issn2072-6643
dc.identifier.issue9en_US
dc.identifier.pmid25251294
dc.identifier.scopus2-s2.0-84908136286
dc.identifier.scopusqualityQ1
dc.identifier.startpage3863en_US
dc.identifier.urihttps://doi.org/10.3390/nu6093863
dc.identifier.urihttps://hdl.handle.net/20.500.12587/5747
dc.identifier.volume6en_US
dc.identifier.wosWOS:000342903700028
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherMdpien_US
dc.relation.ispartofNutrients
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subject-glucanen_US
dc.subjectdark chocolateen_US
dc.subjectsatietyen_US
dc.titleβ-Glucan and Dark Chocolate: A Randomized Crossover Study on Short-Term Satiety and Energy Intakeen_US
dc.typeArticle

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