Skip to main content
    • Aa
    • Aa
  • Access
  • Cited by 32
  • Cited by
    This article has been cited by the following publications. This list is generated based on data provided by CrossRef.

    Bajerska, Joanna Mildner-Szkudlarz, Sylwia Górnaś, Paweł and Seglina, Dalija 2016. The effects of muffins enriched with sour cherry pomace on acceptability, glycemic response, satiety and energy intake: a randomized crossover trial. Journal of the Science of Food and Agriculture, Vol. 96, Issue. 7, p. 2486.

    Gewehr, Márcia Flach Danelli, Daiane Melo, Lívia Marchi De Flöres, Simone Hickmann and Jong, Erna Vogt De 2016. Nutritional and Technological Evaluation of Bread Made with Quinoa Flakes (Chenopodium quinoaWilld). Journal of Food Processing and Preservation,

    Giménez-Bastida, Juan Antonio and Zieliński, Henryk 2015. Buckwheat as a Functional Food and Its Effects on Health. Journal of Agricultural and Food Chemistry, Vol. 63, Issue. 36, p. 7896.

    Pasko, Pawel Gdula-Argasinska, Joanna Podporska-Carroll, Joanna Quilty, Brid Wietecha-Posluszny, Renata Tyszka-Czochara, Malgorzata and Zagrodzki, Pawel 2015. Influence of selenium supplementation on fatty acids profile and biological activity of four edible amaranth sprouts as new kind of functional food. Journal of Food Science and Technology, Vol. 52, Issue. 8, p. 4724.

    Viebke, Christer Al-Assaf, Saphwan and Phillips, Glyn. O. 2014. Food hydrocolloids and health claims. Bioactive Carbohydrates and Dietary Fibre, Vol. 4, Issue. 2, p. 101.

    Arendt, Elke K. and Zannini, Emanuele 2013. Cereal Grains for the Food and Beverage Industries.

    Brennan, C.S. 2013. Fibre-Rich and Wholegrain Foods.

    Clark, Michelle J. and Slavin, Joanne L. 2013. The Effect of Fiber on Satiety and Food Intake: A Systematic Review. Journal of the American College of Nutrition, Vol. 32, Issue. 3, p. 200.

    Cook, Chad M. Rains, Tia M. and Maki, Kevin C. 2013. Oats Nutrition and Technology.

    Islam, S. Ma, W. Yan, G. Bekes, F. and Appels, R. 2012. Breadmaking.

    Darzi, Julia Frost, Gary S. and Robertson, M. Denise 2011. Do SCFA have a role in appetite regulation?. Proceedings of the Nutrition Society, Vol. 70, Issue. 01, p. 119.

    Mathews, Rebecca S. 2011. OATS: Chemistry and Technology.

    Nazare, Julie-Anne Sauvinet, Valérie Normand, Sylvie Guérin-Deremaux, Laetitia Gabert, Laure Désage, Michel Wils, Daniel and Laville, Martine 2011. Impact of a Resistant Dextrin with a Prolonged Oxidation Pattern on Day-Long Ghrelin Profile. Journal of the American College of Nutrition, Vol. 30, Issue. 1, p. 63.

    Verardo, Vito Arráez-Román, David Segura-Carretero, Antonio Marconi, Emanuele Fernández-Gutiérrez, Alberto and Caboni, Maria Fiorenza 2011. Determination of Free and Bound Phenolic Compounds in Buckwheat Spaghetti by RP-HPLC-ESI-TOF-MS: Effect of Thermal Processing from Farm to Fork. Journal of Agricultural and Food Chemistry, Vol. 59, Issue. 14, p. 7700.

    Wanders, A. J. van den Borne, J. J. G. C. de Graaf, C. Hulshof, T. Jonathan, M. C. Kristensen, M. Mars, M. Schols, H. A. and Feskens, E. J. M. 2011. Effects of dietary fibre on subjective appetite, energy intake and body weight: a systematic review of randomized controlled trials. Obesity Reviews, p. no.

    2011. Scientific Opinion on the substantiation of health claims related to beta-glucans from oats and barley and maintenance of normal blood LDL-cholesterol concentrations (ID 1236, 1299), increase in satiety leading to a reduction in energy intake (ID 851, 852. EFSA Journal, Vol. 9, Issue. 6, p. 2207.

    Astrup, A. Kristensen, M. Gregersen, N.T. Belza, A. Lorenzen, J.K. Due, A. and Larsen, T.M. 2010. Can bioactive foods affect obesity?. Annals of the New York Academy of Sciences, Vol. 1190, Issue. 1, p. 25.

    Furchner-Evanson, Allison Petrisko, Yumi Howarth, Leslie Nemoseck, Tricia and Kern, Mark 2010. Type of snack influences satiety responses in adult women. Appetite, Vol. 54, Issue. 3, p. 564.

    Hozyasz, Kamil Konrad Radomyska, Barbara and Kot, Karolina 2010. The Mediterranean diet for Polish infants: a losing struggle or a battle still worth fighting?. Mediterranean Journal of Nutrition and Metabolism, Vol. 3, Issue. 3, p. 227.

    Jones, Julie Miller and Engleson, Jodi 2010. Whole Grains: Benefits and Challenges. Annual Review of Food Science and Technology, Vol. 1, Issue. 1, p. 19.


Effect on appetite control of minor cereal and pseudocereal products

  • Cristiana Berti (a1), Patrizia Riso (a1), Antonella Brusamolino (a1) and Marisa Porrini (a1)
  • DOI:
  • Published online: 01 March 2007

Recent findings suggest that Western diets based on highly palatable foods are likely to be much less satiating than more traditional diets or those typical of less developed countries. In particular, some alternative crops (for example, buckwheat, oat, barley, spelt, rye, quinoa, amaranth) seem to be of great nutritional interest and to represent important recipes for healthier and typical regional foods. The objective of the present study was to investigate the effect on subsequent food intake and feelings of satiety of alternative oat bread, oat and buckwheat pasta and of quinoa as compared with their wheat counterparts and rice, respectively. Three different experiments (one specific for each alternative crop food) were conducted, all with a within-subjects design. The preloading paradigm strategy was used. Results showed that preload energy level influenced total energy intake (preload plus ad libitum test meal intake), larger preloads inducing more eating than smaller preloads. No effect of formulation was observed on energy intake, as the consumption of alternative crop formulations did not decrease the total energy intake as compared with that of the counterparts. Satiating efficiency indices (SEI) for alternative crop foods were higher with respect to traditional cereal foods. In particular, white bread was the least satisfying food (SEI =0·2) and the different time of consumption (for lunch or as a snack) did not affect energy intake. In conclusion, oat or buckwheat formulations, and also quinoa, may be exploited for their potential impact on eating behaviour, particularly considering they are good sources of functional substances.

    • Send article to Kindle

      To send this article to your Kindle, first ensure is added to your Approved Personal Document E-mail List under your Personal Document Settings on the Manage Your Content and Devices page of your Amazon account. Then enter the ‘name’ part of your Kindle email address below. Find out more about sending to your Kindle.

      Note you can select to send to either the or variations. ‘’ emails are free but can only be sent to your device when it is connected to wi-fi. ‘’ emails can be delivered even when you are not connected to wi-fi, but note that service fees apply.

      Find out more about the Kindle Personal Document Service.

      Effect on appetite control of minor cereal and pseudocereal products
      Your Kindle email address
      Available formats
      Send article to Dropbox

      To send this article to your Dropbox account, please select one or more formats and confirm that you agree to abide by our usage policies. If this is the first time you use this feature, you will be asked to authorise Cambridge Core to connect with your Dropbox account. Find out more about sending content to Dropbox.

      Effect on appetite control of minor cereal and pseudocereal products
      Available formats
      Send article to Google Drive

      To send this article to your Google Drive account, please select one or more formats and confirm that you agree to abide by our usage policies. If this is the first time you use this feature, you will be asked to authorise Cambridge Core to connect with your Google Drive account. Find out more about sending content to Google Drive.

      Effect on appetite control of minor cereal and pseudocereal products
      Available formats
Corresponding author
*Corresponding author: Dr C. Berti, fax +39 02 50316600, email
Linked references
Hide All

This list contains references from the content that can be linked to their source. For a full set of references and notes please see the PDF or HTML where available.

ESM Abdel-Aal & P Hucl (2002) Amino acid composition and in vitro protein digestibility of selected ancient wheats and their end products. J Food Comp Anal 15, 737747.

Association of Official Analytical Chemists (1984) Official Methods of Analysis Washington, DCAssociation of Official Analytical Chemists.

B Barkeling , Y Granfeldt , I Björck & S Rössner (1995) Effects of carbohydrates in the form of pasta and bread on food intake and satiety in man. Nutr Res 15, 467476.

FP Bejosano & H Corke (1999) Effect of Amaranthus and buckwheat proteins on the rheological properties of maize starch. Food Chem 65, 493501.

C Berti , C Ballabio , P Restani , M Porrini , S Iametti & F Bonomi (2004 a) Immunochemical and molecular properties of proteins in Chenopodium quinoa. Cereal Chem 81, 275277.

C Berti , P Riso , LD Monti & M Porrini (2004b) In vitro starch digestibility and in vivo glucose response of gluten free foods and their gluten counterparts. Eur J Nutr 43, 198204.

G Bonafaccia , V Galli , R Francisci , V Mair , V Skrabanja & I Kreft (2000) Characteristics of spelt wheat products and nutritional value of spelt wheat-based bread. Food Chem 68, 437441.

G Bonafaccia , M Marocchini & I Kreft , (2003) Composition and technological properties of the flour and bran from common and tartary buckwheat. Food Chem 80, 915.

L Coulter & K Lorenz (1990) Quinoa – composition, nutritional value, food applications. Lebensm WissTechnol 23, 203207.

C De Graaf , LS De Jong & AC Lambers (1999) Palatability affects satiation but not satiety. Physiol Behav 66, 681688.

HJ Delargy , KR O'Sullivan , RJ Fletcher & JE Blundell (1997) Effects of amount and type of dietary fiber (soluble and insoluble) on short-term control of appetite. Int JFood Sci Nutr 48, 6777.

R Di Cagno M De Angelis , S Auricchio ,et al. (2004) Sourdough bread made from wheat and nontoxic flours and started with selected Lactobacilli is tolerated in celiac sprue patients. Appl Environ Microbiol 70, 10881096.

SM Green & HJ Delargy (1997) A satiety quotient: a formulation to assess the satiating effect of food. Appetite 29, 291304.

SHA Holt , JC Brand Miller & PA Stitt (2001) The effects of equal-energy portions of different breads on blood glucose levels, feelings of fullness and subsequent food intake. J Am Diet Assoc 101, 767773.

SHA Holt , HJ Delargy , CL Lawton & JE Blundell (1999) The effects of high-carbohydrate vs high-fat breakfasts on feelings of fullness and alertness, and subsequent food intake. Int J Food Sci Nutr 50, 1328.

E Hughes , S Cofrades & DJ Troy (1997) Effects of fat level, oat fibre and carrageenan on frankfurters formulated with 5, 12 and 30 % fat. Meat Sci 45, 273281.

SL Kim , SK Kim & CO Park (2004) Introduction and nutritional evaluation of buckwheat sprouts as a new vegetable. Food Res Int 37, 319327.

HR Kissileff (1984) Satiating efficiency and a strategy for conducting food loading experiments. Neurosci Biobehav Rev 8, 129135.

HGM Liljeberg & IME Björck (2000) Effects of low-glycaemic index spaghetti meal on glucose tolerance and lipaemia at a subsequent meal in healthy subjects. Eur J Clin Nutr 54, 2428.

Y Mälkki & E Virtanen (2001) Gastrointestinal effects of oat bran and oat gum. A review. Lebensm WissTechnol 34, 337347.

HN Ogungbenle (2003) Nutrition and functional properties of quinoa ( Chenopodium quinoa ) flour. Int J Food Sci Nutr 54, 153158.

SD Poppit & AM Prentice (1996) Energy density and its role in the control of food intake: evidence of metabolic and community studies. Appetite 26, 153174.

M Porrini , R Crovetti & G Testolin , (1995) Evaluation of satiety sensations and food intake after different preloads. Appetite 25, 1730.

M Porrini , A Santangelo , R Crovetti , P Riso , G Testolin & JE Blundell (1997) Weight, protein, fat, and time preloads affect food intake. Physiol Behav 62, 563570.

GS Ranhotra , JA Gelroth , BK Glaser & KJ Lorenz (1995) Baking and nutritional qualities of a spelt wheat sample. Lebensm WissTechnol 28, 118122.

S Roberts (2000) High-glycemic index foods, hunger, and obesity: is there a connection? Nutr Rev 58, 163169.

BJ Rolls , VH Castellanos , JC Halford , A Kilara , D Panyam , CL Pelkman , GP Smith & ML Thorwart (1998) Volume of food consumed affects satiety in men. Am J Clin Nutr 67, 11701177.

BJ Rolls , LS Roe , TVE Kral , JS Meengs & DE Wall (2004) Increasing the portion size of a packaged snack increases energy intake in men and women. Appetite 42, 6369.

J Ruales , Y de Grijalva , P Lopez-Jaramillo & BM Nair (2002) The nutritional quality of an infant food from quinoa and its effect on the plasma level of insulin-like growth factor-1 (IGF-1) in undernourished. Int J Food Sci Nutr 53, 143154.

J Ruales & BM Nair (1993) Content of fat, vitamins and minerals in quinoa ( Chenopodium quinoa, Willd) seeds. Food Chem 48, 131136.

J Ruales & BM Nair (1994) Effect of processing on in vitro digestibility of protein and starch in quinoa seeds. Int J Food Sci Technol 29, 449456.

N Singh & AC Smith (1997) A comparison of wheat starch, whole wheat meal and oat flour in the extrusion cooking process. J Food Eng 34, 1532.

V Skrabanja , Liljeber GM Elmståhl , I Kreft & I Björck (2001 a) Nutritional properties of starch in buckwheat products: studies in vitro and in vivo. J Agric Food Chem 49, 490496.

V Skrabanja , B Kovac , T Golob , GM Elmståhl , I Björck & I Kreft (2001 b) Effect of spelt wheat flour and kernel on bread composition and nutritional characteristics. J Agric Food Chem 49, 497500.

S Valencia , U Svanberg , A-S Sandberg & J Ruales (1999) Processing of quinoa ( Chenopodium quinoa, Willd): effects on in vitro iron availability and phytate hydrolysis. Int J Food Sci Nutr 50, 203211.

MS Westerterp-Plantega , V Rolland , SAI Wilson & KR Westerterp (1999) Satiety related to 24 h diet-induced thermogenesis during high protein/carbohydrate vs high fat diets measured in a respiration chamber. Eur J Clin Nutr 53, 495502.

I Yilmaz & O Dağhoğlu (2003) The effect of replacing fat with oat bran on fatty acid composition and physicochemical properties of meatballs. Meat Science 65, 819823.

H Zieliński & H Kozlowska (2000) Antioxidant activity and total phenolics in selected cereal grains and their different morphological fractions. J Agric Food Chem 48, 20082016.

Recommend this journal

Email your librarian or administrator to recommend adding this journal to your organisation's collection.

British Journal of Nutrition
  • ISSN: 0007-1145
  • EISSN: 1475-2662
  • URL: /core/journals/british-journal-of-nutrition
Please enter your name
Please enter a valid email address
Who would you like to send this to? *