ORCID Profile
0000-0002-8736-6026
Current Organisation
Wageningen University
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Publisher: Royal Society of Chemistry (RSC)
Date: 2020
DOI: 10.1039/D0FO01109F
Abstract: This study assessed contributions of viscosity and friction properties to creaminess, thickness and slipperiness perception and compared oral and haptic thickness and slipperiness perception of iced coffees.
Publisher: Cambridge University Press (CUP)
Date: 09-06-2020
DOI: 10.1017/S0007114520002056
Abstract: Food and energy intake can be effectively lowered by changing food properties, but little is known whether modifying food shape is sufficient to influence intake. This study investigated the influence of cracker shape and cheese viscosity on ad libitum intake of cracker–cheese combinations. Forty-four participants (thirteen males, 23 ( sd 3) years, BMI 21 ( sd 2) kg/m 2 ) participated in four late afternoon snack sessions (2 × 2 randomised crossover design). Iso-energetic crackers were baked into flat squares and finger-shape cylindrical sticks and combined with a cheese dip varying in viscosity. Approximately eighty crackers and 500 g cheese dip were served in separate large bowls. Participants consumed crackers with cheese dip ad libitum while watching a movie of 30 min. Dipping behaviour and oral processing behaviour were measured simultaneously by hidden balances under the cheese bowls and video recordings. Cracker intake (28 ( sem 1) crackers) of cracker–cheese combinations was not influenced by cracker shape. Cheese intake of cracker–cheese combinations was 15 % higher for flat-squared than finger-shape crackers (131 kJ, P = 0·016), as a larger amount of cheese was scooped with flat-squared crackers (2·9 ( sem 0·2) v . 2·3 ( sem 0·1) g cheese per dip, P 0·001) and showed higher eating rate and energy intake rate ( P 0·001). Eating rate over snacking time decreased by reducing bite frequency ( P 0·001) while cheese dip size remained fairly constant ( P = 0·12). Larger energy intake from condiments was facilitated by increased cracker surface, and this did not trigger earlier satiation. Changing food carrier surface may be a promising approach to moderate energy intake of often high energy dense condiments, sauces and toppings.
Publisher: Elsevier BV
Date: 2021
Publisher: Royal Society of Chemistry (RSC)
Date: 2018
DOI: 10.1039/C8FO00791H
Abstract: The correlation between instrumental texture properties and oral processing provides guidance on the parameters that produce ‘faster’ and ‘slower’ versions of foods, and suggests how texture modifications can be applied to moderate eating rate and energy intake within meals.
Publisher: Elsevier BV
Date: 2019
No related grants have been discovered for Markus Stieger.