Ursula Kehlet

Danish Technological Institute

Functionality of dietary fibres depends on their interaction with the food matrix to where they are added and gastrointestinal conditions. The present study investigated the physico‐chemical, orosensory and microstructural properties of meatballs and sausages containing different fibre ingredients (six recipes in total). The fibre‐rich meat product...

Low temperature long time (LTLT) sous-vide cooking may modify meat proteins in a way that could promote satiety. We investigated the effects of (1) cooking method (LTLT 58 • C vs. oven 160 • C), (2) LTLT holding time (17 h vs. 72 min), and (3) pork structure, LTLT 58 • C for 17 h (minced vs. roast) on appetite regulation and in vitro protein digest...

Background: The development of high-protein, fiber-rich foods targeting appetite control could be an efficient tool in obesity prevention. Objectives: We investigated whether ad libitum energy intake (EI), appetite, and metabolic markers in a meal context were affected by 1) fiber addition (rye bran and pea fiber) to pork meatballs, 2) the food mat...

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,...

Improving the nutritional profile of sausages through the addition of dietary fiber might affect appetite, sensory characteristics, and liking differently depending on the fiber source. This study investigates the sensory characteristics and consumer acceptance of sausages with 10% (w/w) fat and added rye or wheat bran. Sensory descriptive attribut...

The use of dietary fibers as fat-replacers in sausages gives less energy-dense and thereby healthier foods. Also, dietary fibers have been shown to induce satiety. The objectives of this study were to investigate if appetite sensations and energy intake was affected by (1) addition of dietary fibers to sausages, (2) type of dietary fibers and (3) t...

This study investigated the effect of pork proteins consumed at breakfast on the subsequent feeling of hunger until the evening meal. The study involved 136 students at a local boarding school, which meant that the study could be carried out in the test persons' normal environment. All students consumed the control breakfast on one of the two test...

Evidence regarding the satiating effects of protein is well documented in controlled clinical trials. In a broader perspective, it is important to consider whether a dietary pattern with high protein can affect energy intake in real life. The aim of the study was to investigate how high protein meals containing pork affect appetite and energy intak...