date:Feb 25, 2013
higher expected fullness among study volunteers. Based on this, Nestl scientists formed their next hypothesis - could foods that require more chewing and which stay in the mouth longer promote feelings of fullness, and therefore reduce energy intake?
In a second study also recently published in Appetite, a test meal of steak and gravy, carrots and potatoes was adapted into whole and pureed textures with gravy of high and low flavour intensity. The meal was served to four groups of volunteers t