The Satiating Effect of Extruded Plant Protein Compared with Native Plant and Meat Protein in a Ragu "Bolognaise" Meal: A Randomized Cross-Over Study.

ABSTRACT: Protein increases satiety by, among other things, increasing the content of certain amino acids in the blood. Plant proteins generally have a lower digestibility than meat proteins. The digestibility increases after extrusion; thereby, extrusion potentially also increases the satiating effect. We investigated subjective appetite and ad libitum energy intake (adlib_EI) following ragú "bolognaise" meals with three different protein sources. We hypothesized that the satiating effect of texturized vegetable proteins (TVP) was comparable to that of animal protein (Meat) and that TVPs would have a stronger satiating effect than non-texturized legume proteins (Green). Test meals were theoretically designed to be similar in weight, energy (kJ), macronutrients and fiber. The in vitro protein digest

SUBMITTER: Martin MS 

PROVIDER: S-EPMC11479086 | biostudies-literature | 2024 Oct

REPOSITORIES: biostudies-literature