PRESS RELEASE: Porous, moisture-absorbent rye products excellent at maintaining satiety
Rye products are known to be more effective in maintaining satiety compared to other foods such as wheat products. Tests conducted by the VTT Technical Research Centre of Finland indicate that the structure of the rye food also makes a big difference: porous, moisture-absorbent rye breads and puffs are particularly effective in maintaining satiety.
The long-lasting satiety is believed to be one of the key factors explaining the link between rye food consumption and successful weight management. VTT studied the impact of food structure on perceived satiety. One of the questions addressed was whether a hard structure requiring intensive mastication could enhance satiety.
The selected snacks, made from whole grain rye and currant juice, were different in structure, but identical in content. Whole grain rye bread, puffs or flakes were served with juice. The fourth snack type was a rye smoothie made by mixing crushed whole grain rye flakes with juice. Sixteen test subjects were served these snacks and asked to assess the impact of each snack on their feeling of satiety.
The test showed that the structure of food had an impact on satiety. During the first hour after a snack consisting of rye bread or rye puffs, the feeling of satiety was more intense than after having rye flakes or a rye smoothie.
Rye bread and rye puffs have very dissimilar structures - puffs are hard, crispy and crunchy while bread is soft. What their structure does have in common is porosity. Porous structure may improve the ability of foods to retain fluid in the stomach, causing the stomach to stretch and signal enhanced satiety.
The results of the study were published in Food Quality and Preference.
Pentikäinen, S., Sozer, N., Närväinen, J., Sipilä, K., Alam, S. A., Heiniö, R.-L., Paananen, J., Poutanen, K., Kolehmainen, M. (2017). Do rye product structure, product perceptions and oral processing modulate satiety? Food Quality and Preference, 60(April), 178–187. https://doi.org/10.1016/j.foodqual.2017.04.011
Rye is the super cereal of the North
Research evidence on the links between whole grain rye consumption and health is convincing. A diet rich in whole grain products reduces the risk of death caused by cardiovascular disease, cancer, respiratory disease, diabetes and various infections.
A hundred grams of whole grain rye contain approximately 15-20 grams of dietary fibre. Rye contains soluble and insoluble fibres and healthy bioactive compounds such as vitamins, minerals and phenolic compounds. The rich fibre composition provides a wide range of health benefits for weight management and sugar metabolism, and promotes a healthy gut. Traditionally, the whole grain is used to make full use of all the beneficial properties of rye.
The most commonly used rye products are bread, flakes and granolas. Snacks are a new and growing product category. Mämmi, the traditional Finnish Easter pudding, is a unique Finnish rye product.
There is plenty of room for new rye innovations, both in Finland and globally.
The Rye Forum promotes Nordic research collaboration
The Nordic Rye Forum was established this spring by Nordic researchers and the Nordic industry to promote research related to rye and to disseminate information about rye. VTT is one of the Forum’s research partners. The Rye Forum organised the first Power of Rye conference in the Åland Islands in June. Nordic Rye Forum: https://www.nordicryeforum.info/
VTT Technical Research Centre of Finland Ltd
Research Scientist Saara Pentikäinen
Tel. +358 40 1708922, firstname.lastname@example.org