1. Design and testing of foods differing in protein to energy ratios
- Author
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Gosby, Alison K., Soares-Wynter, Suzanne, Campbell, Claudia, Badaloo, Asha, Antonelli, Marion, Hall, Rosemary M., Martinez-Cordero, Claudia, Jebb, Susan A., Brand-Miller, Jennie, Caterson, Ian D., Conigrave, Arthur D., Forrester, Terrence G., Raubenheimer, David, and Simpson, Stephen J.
- Subjects
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FOOD science , *PROTEIN content of food , *FOOD composition , *DIET , *TASTE - Abstract
Abstract: Our aim was to design a selection of foods with differing proportions of protein but equal palatability in two settings, Sydney Australia and Kingston Jamaica. The foods were manipulated to contain 10, 15 or 25% E as protein with reciprocal changes in carbohydrate to 60, 55 or 45% E and dietary fat was kept constant at 30%. Naïve participants did not identify a difference in protein between the versions. On average, the versions were rated equal in pleasantness (Sydney-10%: 44±2, 15%: 49±2 and 25%: 49±2 Kingston-10%: 41±3, 15%: 41±3 and 25%: 37±3). [Copyright &y& Elsevier]
- Published
- 2010
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