Evaluation of saciety in adults through the consumption of a soy chicken product
Abstract
Healthy eating habits and practices are key to maintaining health and human development. The aim of the study was to produce a steak with chicken breast and textured soy protein (steak fiber) and to evaluate the degree of satiety and acceptance of the product after being eaten with a meal. We produce three meals, with the same composition: rice, beans, cooked vegetables, and salad, differentiating only the protein source. We use the grilled chicken fillet proteins, processed steak, and fiber steak. Participants, 21 volunteers, ate all three meals on alternate days, inside sensory analysis booths. Two questionnaires were applied: 1) Immediately after meal consumption (sensory analysis); 2) 120 minutes after meal consumption (satiety questionnaire). The results showed that the inclusion of a protein dish containing higher amounts of fiber and protein can lead to greater satiety in individuals, as shown by steak fiber in relation to chicken fillet in the "How satiated do you feel now?" Questionnaire (p=0.034), as well as the answers in the other variables. About the satiety questionnaire: for the steak fiber group 10 individuals (47.6%) answered completely satiated, while for the other groups this answer was 6 volunteers (28.6%). For the steak fiber group 10 individuals (47.6%) answered being satiated, while 8 (38%) and 4 (19%) satiated for the industrialized steak and chicken fillet groups, respectively. Thus, the consumption of steak fiber can contribute to a greater satiety of individuals.
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