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Volume 8 Journal of Nutrition & Food Sciences
ISSN: 2155-9600 Nutrition Congress 2018
June 11-13, 2018
June 11-13, 2018 | Dublin, Ireland
21st European
Nutrition and Dietetics Conference
How sensory properties of an oral nutritional supplement affect intake, satiation and satiety
Nikos Pagidas and Annick den Boer
Kerry Group, Ireland
Oral Nutritional Supplements (ONS) can be used to improve nutritional status of malnourished patients(1) but their
effectiveness depends on adequate intake(2, 3). This is not always achieved due to the disliked flavour and satiating
properties of ONS (1, 3, 4, 5, 6). The aim of this study was to investigate the effect of thickness and sweetness intensity on
intake of an ONS. It was hypothesized that lower sweetness and thickness intensities would decrease oro-sensory stimulation
and satiety, improve the sensory profile and thus improve ONS intake. The effect of sweetness and thickness intensities was
investigated using a 2x2 design (low-/high-sweetness and thin/thick). Participants (n=36) consumed each ONS to satiation.
Each ONS was identical in macronutrient and calorie content. Appetite and thirst were measured throughout the morning
of the test. Additionally, an expert sensory panel (n=11), performed a sensory sequential profile of each ONS (results not
presented here). No effect of sweetness intensity was found. Results showed that 33% more of the thin compared to thick,
ONS was consumed without affecting satiation or satiety. In conclusion, this study showed that an ONS with a lower thickness
increased intake in healthy adults without affecting satiation and satiety. This implies that, for ONS attention should not be
solely focused on nutritional content.
Biography
Nikos Pagidas is the Sensory & Consumer Sciences Manager at Kerry Europe & Russia, supporting new product development and strategic taste & nutrition initiatives.
Previously, Dr. Pagidas was the Sensory & Consumer Insights Director at Sensory Research Ltd. providing multinational companies with training and also support on
their sensory and consumer research needs. He has also worked as a researcher at University College Cork, developing nutraceutical products with optimised sensorial
received his Ph.D. from University College Cork and his from the University of Teesside.
Nikos Pagidas et al., J Nutr Food Sci 2018, Volume 8
DOI: 10.4172/2155-9600-C3-059