Are video-based surveys feasible to assess the effect of food texture on perceived satiety?

ABSTRACT

Keywords Video recording, expected satiety, food texture, rheology Food texture seems to offer a promising strategy for the control of expected satiety, satiety, satiation and daily caloric intake. The aim of this study was to examine the effect of food texture, more specifically the effect of different levels of viscosity, on perceived satiety through an online survey where the viscosity levels of protein-based beverages were visually perceived using a newly developed video-based demonstration. Whey protein beverages were prepared with viscosities being manipulated using xanthan gum and their viscosity and tribological properties were measured instrumentally. Subjects (n=211) watched beverages being poured in videos streamed online and were instructed to imagine drinking them. The results showed that instrumentally measured HV (high viscous) and MV (medium viscous) beverages were visually perceived by the participants as being more satiating immediately and 2 h later after the imagined drinking event as compared to LV (low viscous) beverages (p<0.05). Also, sensory attributes such as visually perceived smoothness, thickness, creaminess and watery were shown to be important factors in the perception of satiety (the creamier or thicker the beverage the higher the perceived satiety scores). Therefore, a video-based online demonstration is a highly feasible and convenient tool to measure the effect of food texture on perceived/expected satiety that can be useful in Covid-19 pandemic situation, latter necessitates online participation in many situations. More importantly, key role of food/beverage texture expressed through visual cues alone, may open new avenues of informing consumers about the degree of the perceived satiety/fullness even before the product is consumed. Copyright © 2022