Enrichment of biscuits and juice with oat ß-glucan enhances postprandial satiety

Effects of fibre and ß-glucan on satiety have been reported in many studies, but no consensus has been reached. The aim of this study was to examine the effects of breakfasts varying in the dose of oat bran (4. g or 8. g ß-glucan). The approach was to study whether the food matrix (solid or liquid) into which the oat bran is incorporated influences postprandial satiety in otherwise similar meal settings. Thirty healthy females were offered four different breakfasts: biscuits. +. juice (0. g ß-glucan), enriched biscuits. +. juice (4. g ß-glucan), biscuits. +. enriched juice (4. g ß-glucan) and enriched biscuits. +. enriched juice (8. g ß-glucan) in a random order on separate test days. The sensations associated with hunger and satiety were evaluated using visual analogue scales (VAS) before and after ingesting the test breakfasts and every 30. min until 210. min. Oat bran addition in breakfasts increased postprandial satiety especially when both juice and biscuits were enriched (8. g of ß-glucan). Addition of oat bran to juice enhanced satiety and related feelings more effectively than the addition into biscuit