Quantification of sensory specific satiety and desire to eat bitter or sweet-bitter infusions of yerba mate in women with normal weight

Autores
García, Verónica; Drunday, Fabián; Calviño, Amalia Mirta
Año de publicación
2023
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Among the beneficial properties of yerba mate, it has been proven that it produces a decrease in appetite, weight loss and a decrease in fat deposits. Sensory properties influence the palatability of food and ultimately influence the amount consumed. It isvery frequent that infusions of mate alone or sweetened produce judgments of the type "I drink mate and I am satiated". The aim of this study was to quantify the specific sensory satiety (SSS) and the desire to eat (DE) of these infusions in females with normal body weight.Thirty female university students and professors participated, who reported their weight and height to determine the body mass index (BMI). To determine the SSS and DE, 1.2% W/V (MT) mate infusion was prepared, 5% W/V sweetened MT with sugar (MT-A) or Stevia rebaudiana B extract at 0.03% P /V (MT-B). In all cases, the infusions were prepared by placing the mate bag containing 3 g of sample in contact with 250 ml of water at 90 °C for 6 minutes. The infusions were consumed at 70°C. For theSSS and DE evaluations, crackers, vanilla-flavored light yogurt, and unsweetened corn flakes were presented as controls. The consumers evaluated in three sessions the perceived pleasure/desire to eat before and after consuming a 250 ml cup of each infusion and a 4 g portion of the controls using unstructured scales of 100 mm length. The SSS and the DE were calculated as the difference of the magnitudes of pleasure pre and post ingestion introducing the correction factor calculated from the respective magnitudes assigned to the controls. Data were analyzed using the General Linear Model and Tukey´s test for post hoc contrasts to check for significant effects of reported SSS or DE for the three Infusions. Referring to the BMI, all the women reported weights and heights that denote normal weight (average BMI = 20.9). The appearance of satiety occurs both in MT, MT-A and MT-B (average SSE = -11.8) and there is also a decrease in the desire to eat after mate overload (average DE = -13.5). It can be concluded thatthe SSS and the DE, which regulate the cessation of intake, are maintained even though the caloric density and the taste of these infusions change. It remains to find out if these mechanisms are down regulated due to the increase in body weight, which would cause a lack of satiety and the desire to eat this type of infusions.
Entre as propriedades benéficas da erva,mate, está comprovado que produz diminuição do apetite, perda de peso e diminuição dos depósitos de gordura. As propriedades sensoriais influenciam a palatabilidade dos alimentos e, por fim, influenciam a quantidade consumida. É muito frequente que infusões de mate isoladas ou adoçadas produzam julgamentos do tipo "eu bebo mate e estou satisfeita" daí o interesse em quantificar a saciedade sensorial específica (SSE) e o desejo de ingerir (DI) dessas infusões em mulheres com peso corporal normal. Participaram 30 universitárias e professoras, que informaram seu peso e altura para determinação do índice de massa corporal (IMC). Para determinar o SSE e DI, preparou,se mate cozido 1,2% P/V (MT), 5% P/V MT adoçado com açúcar (MT,A) ou extrato de Stevia rebaudiana B a 0,03% P/V (MT,B). Em todos os casos, as infusões foram preparadas colocando,se o saquinho de erva mate contendo 3 g de amostra em contato com 250 ml de água a 90 °C por 6 minutos. As infusões foram consumidas a 70°C. Para a avaliação de SSE e DI, crackers, iogurte light com sabor de baunilha e flocos de milho sem açúcar foram apresentados como controles. Os consumidores avaliaram em três sessões a percepção de prazer/vontade de comer antes e após consumir um copo de 250 ml de cada infusão e uma porção de 4 g dos controles por meio de escalas não estruturadas de 100 mm de comprimento. O SSE e o DI foram calculados como a diferença das magnitudes de prazer pré e pós,ingestão introduzindo o fator de correção calculado a partir das respectivas magnitudes atribuídas aos controles. Os dados foram analisados usando o Modelo Linear Geral e o teste de Tukey para contrastes post hoc para verificar efeitos significativos de SSE ou DI relatados para as três infusões. Referente ao IMC, todas as mulheres relataram pesos e alturas que denotam peso normal (IMC médio = 20,9). O aparecimento de saciedade ocorre tanto em MT, MT,A quanto em MT,B (média SSE = ,11,8) e há também diminuição da vontade de comer após sobrecarga de chimarrão (média ID = ,13,5). Pode,se concluir que o SSE e o DI, que regulam a cessação da ingestão, são mantidos mesmo que a densidade calórica e o sabor dessas infusões mudem. Resta saber se esses mecanismos são desregulados pelo aumento do peso corporal, o que causaria falta de saciedade e vontade de ingerir esse tipo de infusão.
Fil: García, Verónica. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Ciencias Biológicas. Cátedra de Fisiología Humana; Argentina
Fil: Drunday, Fabián. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Ciencias Biológicas. Cátedra de Fisiología Humana; Argentina
Fil: Calviño, Amalia Mirta. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Inmunología, Genética y Metabolismo. Universidad de Buenos Aires. Facultad de Medicina. Instituto de Inmunología, Genética y Metabolismo; Argentina. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; Argentina
Materia
sensory specific satiety
Mate
desire to eat
stevia rebaudiana
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/249281

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spelling Quantification of sensory specific satiety and desire to eat bitter or sweet-bitter infusions of yerba mate in women with normal weightQuantificação da saciedade sensorial específica e do desejo de comer infusão amargo ou agridoce de erva-mate em mulheres de peso normalGarcía, VerónicaDrunday, FabiánCalviño, Amalia Mirtasensory specific satietyMatedesire to eatstevia rebaudianahttps://purl.org/becyt/ford/3.3https://purl.org/becyt/ford/3Among the beneficial properties of yerba mate, it has been proven that it produces a decrease in appetite, weight loss and a decrease in fat deposits. Sensory properties influence the palatability of food and ultimately influence the amount consumed. It isvery frequent that infusions of mate alone or sweetened produce judgments of the type "I drink mate and I am satiated". The aim of this study was to quantify the specific sensory satiety (SSS) and the desire to eat (DE) of these infusions in females with normal body weight.Thirty female university students and professors participated, who reported their weight and height to determine the body mass index (BMI). To determine the SSS and DE, 1.2% W/V (MT) mate infusion was prepared, 5% W/V sweetened MT with sugar (MT-A) or Stevia rebaudiana B extract at 0.03% P /V (MT-B). In all cases, the infusions were prepared by placing the mate bag containing 3 g of sample in contact with 250 ml of water at 90 °C for 6 minutes. The infusions were consumed at 70°C. For theSSS and DE evaluations, crackers, vanilla-flavored light yogurt, and unsweetened corn flakes were presented as controls. The consumers evaluated in three sessions the perceived pleasure/desire to eat before and after consuming a 250 ml cup of each infusion and a 4 g portion of the controls using unstructured scales of 100 mm length. The SSS and the DE were calculated as the difference of the magnitudes of pleasure pre and post ingestion introducing the correction factor calculated from the respective magnitudes assigned to the controls. Data were analyzed using the General Linear Model and Tukey´s test for post hoc contrasts to check for significant effects of reported SSS or DE for the three Infusions. Referring to the BMI, all the women reported weights and heights that denote normal weight (average BMI = 20.9). The appearance of satiety occurs both in MT, MT-A and MT-B (average SSE = -11.8) and there is also a decrease in the desire to eat after mate overload (average DE = -13.5). It can be concluded thatthe SSS and the DE, which regulate the cessation of intake, are maintained even though the caloric density and the taste of these infusions change. It remains to find out if these mechanisms are down regulated due to the increase in body weight, which would cause a lack of satiety and the desire to eat this type of infusions.Entre as propriedades benéficas da erva,mate, está comprovado que produz diminuição do apetite, perda de peso e diminuição dos depósitos de gordura. As propriedades sensoriais influenciam a palatabilidade dos alimentos e, por fim, influenciam a quantidade consumida. É muito frequente que infusões de mate isoladas ou adoçadas produzam julgamentos do tipo "eu bebo mate e estou satisfeita" daí o interesse em quantificar a saciedade sensorial específica (SSE) e o desejo de ingerir (DI) dessas infusões em mulheres com peso corporal normal. Participaram 30 universitárias e professoras, que informaram seu peso e altura para determinação do índice de massa corporal (IMC). Para determinar o SSE e DI, preparou,se mate cozido 1,2% P/V (MT), 5% P/V MT adoçado com açúcar (MT,A) ou extrato de Stevia rebaudiana B a 0,03% P/V (MT,B). Em todos os casos, as infusões foram preparadas colocando,se o saquinho de erva mate contendo 3 g de amostra em contato com 250 ml de água a 90 °C por 6 minutos. As infusões foram consumidas a 70°C. Para a avaliação de SSE e DI, crackers, iogurte light com sabor de baunilha e flocos de milho sem açúcar foram apresentados como controles. Os consumidores avaliaram em três sessões a percepção de prazer/vontade de comer antes e após consumir um copo de 250 ml de cada infusão e uma porção de 4 g dos controles por meio de escalas não estruturadas de 100 mm de comprimento. O SSE e o DI foram calculados como a diferença das magnitudes de prazer pré e pós,ingestão introduzindo o fator de correção calculado a partir das respectivas magnitudes atribuídas aos controles. Os dados foram analisados usando o Modelo Linear Geral e o teste de Tukey para contrastes post hoc para verificar efeitos significativos de SSE ou DI relatados para as três infusões. Referente ao IMC, todas as mulheres relataram pesos e alturas que denotam peso normal (IMC médio = 20,9). O aparecimento de saciedade ocorre tanto em MT, MT,A quanto em MT,B (média SSE = ,11,8) e há também diminuição da vontade de comer após sobrecarga de chimarrão (média ID = ,13,5). Pode,se concluir que o SSE e o DI, que regulam a cessação da ingestão, são mantidos mesmo que a densidade calórica e o sabor dessas infusões mudem. Resta saber se esses mecanismos são desregulados pelo aumento do peso corporal, o que causaria falta de saciedade e vontade de ingerir esse tipo de infusão.Fil: García, Verónica. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Ciencias Biológicas. Cátedra de Fisiología Humana; ArgentinaFil: Drunday, Fabián. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Ciencias Biológicas. Cátedra de Fisiología Humana; ArgentinaFil: Calviño, Amalia Mirta. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Inmunología, Genética y Metabolismo. Universidad de Buenos Aires. Facultad de Medicina. Instituto de Inmunología, Genética y Metabolismo; Argentina. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; ArgentinaBrazilian Journal of Development2023-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/249281García, Verónica; Drunday, Fabián; Calviño, Amalia Mirta; Quantification of sensory specific satiety and desire to eat bitter or sweet-bitter infusions of yerba mate in women with normal weight; Brazilian Journal of Development; Brazilian Journal of Development; 9; 5; 5-2023; 17524-175352525-8761CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://ojs.brazilianjournals.com.br/ojs/index.php/BRJD/article/view/59995info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:52:19Zoai:ri.conicet.gov.ar:11336/249281instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:52:19.276CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Quantification of sensory specific satiety and desire to eat bitter or sweet-bitter infusions of yerba mate in women with normal weight
Quantificação da saciedade sensorial específica e do desejo de comer infusão amargo ou agridoce de erva-mate em mulheres de peso normal
title Quantification of sensory specific satiety and desire to eat bitter or sweet-bitter infusions of yerba mate in women with normal weight
spellingShingle Quantification of sensory specific satiety and desire to eat bitter or sweet-bitter infusions of yerba mate in women with normal weight
García, Verónica
sensory specific satiety
Mate
desire to eat
stevia rebaudiana
title_short Quantification of sensory specific satiety and desire to eat bitter or sweet-bitter infusions of yerba mate in women with normal weight
title_full Quantification of sensory specific satiety and desire to eat bitter or sweet-bitter infusions of yerba mate in women with normal weight
title_fullStr Quantification of sensory specific satiety and desire to eat bitter or sweet-bitter infusions of yerba mate in women with normal weight
title_full_unstemmed Quantification of sensory specific satiety and desire to eat bitter or sweet-bitter infusions of yerba mate in women with normal weight
title_sort Quantification of sensory specific satiety and desire to eat bitter or sweet-bitter infusions of yerba mate in women with normal weight
dc.creator.none.fl_str_mv García, Verónica
Drunday, Fabián
Calviño, Amalia Mirta
author García, Verónica
author_facet García, Verónica
Drunday, Fabián
Calviño, Amalia Mirta
author_role author
author2 Drunday, Fabián
Calviño, Amalia Mirta
author2_role author
author
dc.subject.none.fl_str_mv sensory specific satiety
Mate
desire to eat
stevia rebaudiana
topic sensory specific satiety
Mate
desire to eat
stevia rebaudiana
purl_subject.fl_str_mv https://purl.org/becyt/ford/3.3
https://purl.org/becyt/ford/3
dc.description.none.fl_txt_mv Among the beneficial properties of yerba mate, it has been proven that it produces a decrease in appetite, weight loss and a decrease in fat deposits. Sensory properties influence the palatability of food and ultimately influence the amount consumed. It isvery frequent that infusions of mate alone or sweetened produce judgments of the type "I drink mate and I am satiated". The aim of this study was to quantify the specific sensory satiety (SSS) and the desire to eat (DE) of these infusions in females with normal body weight.Thirty female university students and professors participated, who reported their weight and height to determine the body mass index (BMI). To determine the SSS and DE, 1.2% W/V (MT) mate infusion was prepared, 5% W/V sweetened MT with sugar (MT-A) or Stevia rebaudiana B extract at 0.03% P /V (MT-B). In all cases, the infusions were prepared by placing the mate bag containing 3 g of sample in contact with 250 ml of water at 90 °C for 6 minutes. The infusions were consumed at 70°C. For theSSS and DE evaluations, crackers, vanilla-flavored light yogurt, and unsweetened corn flakes were presented as controls. The consumers evaluated in three sessions the perceived pleasure/desire to eat before and after consuming a 250 ml cup of each infusion and a 4 g portion of the controls using unstructured scales of 100 mm length. The SSS and the DE were calculated as the difference of the magnitudes of pleasure pre and post ingestion introducing the correction factor calculated from the respective magnitudes assigned to the controls. Data were analyzed using the General Linear Model and Tukey´s test for post hoc contrasts to check for significant effects of reported SSS or DE for the three Infusions. Referring to the BMI, all the women reported weights and heights that denote normal weight (average BMI = 20.9). The appearance of satiety occurs both in MT, MT-A and MT-B (average SSE = -11.8) and there is also a decrease in the desire to eat after mate overload (average DE = -13.5). It can be concluded thatthe SSS and the DE, which regulate the cessation of intake, are maintained even though the caloric density and the taste of these infusions change. It remains to find out if these mechanisms are down regulated due to the increase in body weight, which would cause a lack of satiety and the desire to eat this type of infusions.
Entre as propriedades benéficas da erva,mate, está comprovado que produz diminuição do apetite, perda de peso e diminuição dos depósitos de gordura. As propriedades sensoriais influenciam a palatabilidade dos alimentos e, por fim, influenciam a quantidade consumida. É muito frequente que infusões de mate isoladas ou adoçadas produzam julgamentos do tipo "eu bebo mate e estou satisfeita" daí o interesse em quantificar a saciedade sensorial específica (SSE) e o desejo de ingerir (DI) dessas infusões em mulheres com peso corporal normal. Participaram 30 universitárias e professoras, que informaram seu peso e altura para determinação do índice de massa corporal (IMC). Para determinar o SSE e DI, preparou,se mate cozido 1,2% P/V (MT), 5% P/V MT adoçado com açúcar (MT,A) ou extrato de Stevia rebaudiana B a 0,03% P/V (MT,B). Em todos os casos, as infusões foram preparadas colocando,se o saquinho de erva mate contendo 3 g de amostra em contato com 250 ml de água a 90 °C por 6 minutos. As infusões foram consumidas a 70°C. Para a avaliação de SSE e DI, crackers, iogurte light com sabor de baunilha e flocos de milho sem açúcar foram apresentados como controles. Os consumidores avaliaram em três sessões a percepção de prazer/vontade de comer antes e após consumir um copo de 250 ml de cada infusão e uma porção de 4 g dos controles por meio de escalas não estruturadas de 100 mm de comprimento. O SSE e o DI foram calculados como a diferença das magnitudes de prazer pré e pós,ingestão introduzindo o fator de correção calculado a partir das respectivas magnitudes atribuídas aos controles. Os dados foram analisados usando o Modelo Linear Geral e o teste de Tukey para contrastes post hoc para verificar efeitos significativos de SSE ou DI relatados para as três infusões. Referente ao IMC, todas as mulheres relataram pesos e alturas que denotam peso normal (IMC médio = 20,9). O aparecimento de saciedade ocorre tanto em MT, MT,A quanto em MT,B (média SSE = ,11,8) e há também diminuição da vontade de comer após sobrecarga de chimarrão (média ID = ,13,5). Pode,se concluir que o SSE e o DI, que regulam a cessação da ingestão, são mantidos mesmo que a densidade calórica e o sabor dessas infusões mudem. Resta saber se esses mecanismos são desregulados pelo aumento do peso corporal, o que causaria falta de saciedade e vontade de ingerir esse tipo de infusão.
Fil: García, Verónica. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Ciencias Biológicas. Cátedra de Fisiología Humana; Argentina
Fil: Drunday, Fabián. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Ciencias Biológicas. Cátedra de Fisiología Humana; Argentina
Fil: Calviño, Amalia Mirta. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Inmunología, Genética y Metabolismo. Universidad de Buenos Aires. Facultad de Medicina. Instituto de Inmunología, Genética y Metabolismo; Argentina. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; Argentina
description Among the beneficial properties of yerba mate, it has been proven that it produces a decrease in appetite, weight loss and a decrease in fat deposits. Sensory properties influence the palatability of food and ultimately influence the amount consumed. It isvery frequent that infusions of mate alone or sweetened produce judgments of the type "I drink mate and I am satiated". The aim of this study was to quantify the specific sensory satiety (SSS) and the desire to eat (DE) of these infusions in females with normal body weight.Thirty female university students and professors participated, who reported their weight and height to determine the body mass index (BMI). To determine the SSS and DE, 1.2% W/V (MT) mate infusion was prepared, 5% W/V sweetened MT with sugar (MT-A) or Stevia rebaudiana B extract at 0.03% P /V (MT-B). In all cases, the infusions were prepared by placing the mate bag containing 3 g of sample in contact with 250 ml of water at 90 °C for 6 minutes. The infusions were consumed at 70°C. For theSSS and DE evaluations, crackers, vanilla-flavored light yogurt, and unsweetened corn flakes were presented as controls. The consumers evaluated in three sessions the perceived pleasure/desire to eat before and after consuming a 250 ml cup of each infusion and a 4 g portion of the controls using unstructured scales of 100 mm length. The SSS and the DE were calculated as the difference of the magnitudes of pleasure pre and post ingestion introducing the correction factor calculated from the respective magnitudes assigned to the controls. Data were analyzed using the General Linear Model and Tukey´s test for post hoc contrasts to check for significant effects of reported SSS or DE for the three Infusions. Referring to the BMI, all the women reported weights and heights that denote normal weight (average BMI = 20.9). The appearance of satiety occurs both in MT, MT-A and MT-B (average SSE = -11.8) and there is also a decrease in the desire to eat after mate overload (average DE = -13.5). It can be concluded thatthe SSS and the DE, which regulate the cessation of intake, are maintained even though the caloric density and the taste of these infusions change. It remains to find out if these mechanisms are down regulated due to the increase in body weight, which would cause a lack of satiety and the desire to eat this type of infusions.
publishDate 2023
dc.date.none.fl_str_mv 2023-05
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/249281
García, Verónica; Drunday, Fabián; Calviño, Amalia Mirta; Quantification of sensory specific satiety and desire to eat bitter or sweet-bitter infusions of yerba mate in women with normal weight; Brazilian Journal of Development; Brazilian Journal of Development; 9; 5; 5-2023; 17524-17535
2525-8761
CONICET Digital
CONICET
url http://hdl.handle.net/11336/249281
identifier_str_mv García, Verónica; Drunday, Fabián; Calviño, Amalia Mirta; Quantification of sensory specific satiety and desire to eat bitter or sweet-bitter infusions of yerba mate in women with normal weight; Brazilian Journal of Development; Brazilian Journal of Development; 9; 5; 5-2023; 17524-17535
2525-8761
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://ojs.brazilianjournals.com.br/ojs/index.php/BRJD/article/view/59995
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
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dc.publisher.none.fl_str_mv Brazilian Journal of Development
publisher.none.fl_str_mv Brazilian Journal of Development
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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