Effect on Satiety-Related Biomarkers of Bar Snacks Containing Chickpea Flour and Pork Protein.

ABSTRACT: This project aims to establish the acceptability and satiety of a hybrid snack containing plant protein and a small percentage of animal protein compared to a meat-based snack.

Design

Randomised, crossover, double-blind, controlled post-prandial trial involving 24 participants (18-30 years), with two interventions: (a) a hybrid snack containing plant protein derived from chickpeas and 6.6% lean high-quality pork meat; and (b) a meat-based snack containing 90% lean pork meat.

Methods

General, life-style, sensory acceptability questionnaire, and the following laboratory analyses were performed: lipid profile, endocannabinoids, and related compounds.

Results

Sensory questionnaires showed in general good acceptability for both bars. Additionally, there was a greater increa

SUBMITTER: Zomeno MD 

PROVIDER: S-EPMC11434683 | biostudies-literature | 2024 Sep

REPOSITORIES: biostudies-literature