Measurement of Satiety of Wheat-Based Bulgur by Intervention and Sensory Evaluation
V. A. Solah (1), H. Fenton (1), D. Kerr (1), G. B. Crosbie (2) and S. Siryani (3). (1) Curtin University of Technology, Perth, W.A., 6845, Australia. (2) Department of Agriculture,W.A., South Perth, W.A. 6151, Australia. (3) Samir’s Natural Foods, Riverwood, Sydney, N.S.W. 2210, Australia. Cereal Foods World 52(1):15-19.
Twenty-two healthy subjects consumed the following four test meals: Australian bulgur processed by boiling (boiled bulgur), Australian bulgur processed by steaming (steamed bulgur), Turkish bulgur, and high-amylose rice. Australian bulgur was made from durum wheat by using a traditional boiling and drying method and a method in which steaming replaced boiling. Meals were presented in a randomized order, one meal per test session at the same time and day of each week over four consecutive weeks. A within subject crossover design was used to investigate the satiety of bulgur in which each subject acted as their own control. Visual analogue scales were used to measure each subject’s feelings of hunger and calculate rankings. Mean satiety index scores and area under the “How hungry do you feel right now?” curve values showed that the bulgur samples provided greater satiety than the high-amylose rice. Testing for differences in rank sums showed that bulgur (boiled and steamed) ranked significantly lower (P < 0.05) for hunger at 1 and 1.5 hr when compared with high-amylose rice. At 2.5 hr, bulgur (boiled) was ranked as significantly different to high-amylose rice (P < 0.05). Australian bulgur processed by boiling or steaming was more satiating than high-amylose rice.