Research Data Leeds Repository

Ginger pasta satiety - raw data

Wu, Mengyao and Gani, Hanis and Marafie, Wasan and Viney, Sara and Ho, Peter and Orfila, Caroline (2021) Ginger pasta satiety - raw data. University of Leeds. [Dataset] https://doi.org/10.5518/1027

Dataset description

Ginger is attributed with beneficial bioactivities including appetite suppression. We wanted to test the hypothesis that enriching wheat pasta with ginger powder would lead to sensory-associated satiety in humans.Ten healthy subjects consumed two samples of equal weight: control and ginger-enriched pasta (3%), on two occasions. Subjective feelings of satiety were assessed pre-consumption, immediately after and for 2 h post-consumption using a 7-point intensity scale. Results show that the ginger pasta sample had a similar satiety response compared to the control pasta up to 2 h after consumption. The results of this trial are reported in Wu, M., Gani, H., Viney, S., Ho, P. and Orfila, C. (2021), Effect of ginger-enriched pasta on acceptability and satiety. Int J Food Sci Technol. https://doi.org/10.1111/ijfs.15264

Keywords: Food, Nutrition
Subjects: D000 - Veterinary sciences, agriculture & related subjects > D600 - Food & beverage studies > D610 - Food science
B000 - Subjects allied to medicine > B400 - Nutrition
Divisions: Faculty of Mathematics and Physical Sciences > School of Food Science and Nutrition
Related resources:
LocationType
https://doi.org/10.1111/ijfs.15264Publication
https://eprints.whiterose.ac.uk/176567/Publication
License: Creative Commons Attribution 4.0 International (CC BY 4.0)
Date deposited: 30 Jul 2021 08:02
URI: http://archive.researchdata.leeds.ac.uk/id/eprint/872

Files

Data

Research Data Leeds Repository is powered by EPrints
Copyright © 2021 University of Leeds