RESEARCH PAPER
Influence of tomato cream soup physical parameters on satiety potential level
Magdalena Skotnicka 1  
,  
 
 
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1
Department of Food Commodity Science, Medical University of Gdansk, Poland
2
Department of Commodity Science and Quality Management, Gdynia Maritime University, Poland
CORRESPONDING AUTHOR
Aneta Ocieczek   

Department of Commodity Science and Quality Management, Gdynia Maritime University, Morska 81-87, 81-225, Gdynia, Poland
Publication date: 2020-02-03
Final revision date: 2020-01-29
Acceptance date: 2020-01-30
 
Acta Agroph. 2019, 26(4), 5–21
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ABSTRACT
This study analysed the diversity of subjectively perceived satiety level induced by the consumption of isocaloric portions of tomato cream soup, prepared with starch additions such as potatoes, pearl barley, pasta and white rice, in the context of differences in weight, viscosity and density of individual tomato cream soups.The study assumed that diversity of physical parameters of soups, determined by the type of the starch addition, affects the feeling of satiety after consumption. Determination of the satiety level after consumption of an isocaloric portion of soup was carried out among 186 persons. For each of the examined soups, weight, viscosity and density of the isocaloric portion was determined. The level of subjectively perceived satiety after consumption of an isocaloric portion of soup was determined using the unstructured visual analogue scale, VAS. The weight of the isocaloric portion was determined by weighing, viscosity was determined using the Brookfield DV-III model viscometer, with the “Rheocalc” software, density was determined using the pycnometer. The highest satiety potential, expressed as the area under the curve (AUC =  (VAS, t)), was found for tomato soup with potato AUC, and the lowest – tomato soup with pasta. The soup with potatoes demonstrated the highest weight, the highest viscosity and the lowest density of an isocaloric portion. The comparison of the parameter values for multiple regression equations, determining the relation between AUC values and the examined physical properties of soups, demonstrated that soups of high weight, significant viscosity and low density of the isocaloric portion show a high ability to induce the feeling of satiety.
CONFLICT OF INTEREST
The Authors declare no conflict of interest.
FUNDING
This work was supported by the grant No. WPiT/2019/PZ/05 (Wydział Przedsiębiorczości i To­­wa­roznawstwa)
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