Effect of biscuits formulated with high-amylose maize flour on satiety-related sensations and food intake.

The amount of amylose within a food may elicit lower glycemic and insulin postprandial\r\nresponses and thus potentially modulate the satiating effect. In this context, the effect of biscuits\r\nformulated with high amylose starch (HAS) flour on satiety-related sensations and food intake\r\nwas studied. Three types of biscuits were produced: control biscuit (CRT, 0% of HAS), Amy-25\r\n(25% HAS), and Amy-50 (50% HAS). Fifteen healthy volunteers were enrolled to conduct two\r\nin vivo experiments. In experiment 1, volunteers consumed biscuits ad libitum and their sensations\r\nof satiety and food intake were evaluated. In experiment 2, volunteers received a quantity\r\nof biscuits equivalent to the 20% of the daily estimated energy requirements, and both satietyrelated\r\nsensations and food intake were checked at subsequent meal. The Amy-50 significantly\r\nreduced food intake at subsequent meal (p ˂ 0.05), compared to Amy-25 and CRT. The satietyrelated\r\nsensations were not significantly affected in both experiments, excepted for intra-meal\r\nhunger variation induced by Amy-25 which resulted significantly higher (p ˂ 0.05) than Amy-50\r\nand CRT. These findings support the need to reformulate carbohydrate rich foods commonly\r\nconsumed in a dietary context, to provide consumers healthier alternatives to prevent and tackle\r\nobesity and related chronic diseases.