Satiety from rice-based, wheat-based and rice–pulse combination preparations

The satiety values of six breakfast items commonly consumed in India were determined on the basis of area under the curve. A repeated measures design was used wherein energy intake, hunger, and satiety scores were assessed for one rice-based, three wheat-based and a rice–pulse fermented preparation, using white bread as the reference. Subjects were provided equi-caloric portions of the six breakfast items on separate occasions, and satiety ratings were recorded every 15 min over a 120 min period, after which time they were free to consume whatever they desired. Satiety scores were in the order of fermented cereal–pulse preparation>savoury broken wheat preparation>whole wheat flour flat bread>savoury semolina preparation>savoury rice flakes preparation>white bread standard. Among the various factors examined for their influence on satiety scores, fibre content, energy density and cooked weight of the food items positively influenced satiety scores. Neither fat nor carbohydrate content showed any correlation with satiety scores. These data indicate that isoenergetic portions of various foods influence satiety to different extents. Thus results suggest that consumption of high protein, high fibre and foods with greater water/volume leading to low energy density may be effective in delaying the return of hunger.