OATMEAL - AND ITS EFFECT ON APPETITE AND SATIETY

Hellloooo Everyone !!

Today everyone is continuously talking about having oats in the meal ...

Today let us understand about Oatmeal and its effect on appetite and satiety

For that let us understand a few terms :

SATIETY :

•The feeling of satisfaction that occurs after a meal and that inhibits eating until the next meal 

HUNGER
•It is the biological drive for food that initiates food seeking behavior or drives the person to eat.

APPETITE•The integrated response to sight, smell, thought or taste of the food that initiates or delays eating

Oat Groats

The oat groats is that portion of the oat kernel which remains after removal of the hull, if present, by physical or other industrial processes. It is botanically known as the caryopsis and is substantially free of non groats material. The groats is considered the whole grain of oats.

Rolled Oats

Rolled oats, also known as oatmeal, is produced from 100 percent de-hulled, clean oat groats by steaming, cutting, rolling and flaking. There are two types of rolled oats.

1. Thin rolled oats

2. Thick rolled oats

Whole Oat Flour

Whole Oat Flour is produced from 100 percent dehulled, clean oat groats by steaming and grinding.

Oat Flour

Oat Flour is finely granulated material derived from clean oat groats or portions thereof.

Steel Cut Oats (Steel Cut Groats)

Steel Cut Oats (Steel Cut Groats) are produced from 100 percent cleaned oat groats, which have been coarsely cut into two or more pieces.

Oat Bran

Oat bran is the food which is produced by grinding clean oat groats or rolled oats and separating the resulting oat flour by sieving, bolting and/or by other suitable means into fractions such that the oat bran fraction is not more than 50% of the starting material, and has a total ß-glucan of at least 5.5% (dry weight basis) and a total dietary fiber content of at least 16.0% (dry weight basis) and such that at least one-third of the total dietary fiber is soluble fiber.

Oat Fiber

Oat Fiber is an insoluble fiber derived from oat hulls, which is substantially free of groats components and has an insoluble dietary fiber content of at least 85% (dry weight basis).

FACTORS INCREASING SATIETY:

1.     MACRO- NUTRIENTS LIKE

A.    CARBOHYDRATES

B.     PROTEINS

C.     FATS

D.    DIETARY FIBER – BOTH SOLUBLE AND INSOLUBLE

2.     HORMONES

3.     GASTRIC DISTENTION

4.     ELEVATION IN BLOOD GLUCOSE LEVELS

5.     LARGE VOLUME OF FOOD

6.     FOOD HIGH IN WATER CONTENT

Enhancing satiety is an important means of facilitating the process of weight loss, especially if the proposed food is consumed as a part of culturally accepted pattern that is breakfast.

OATS AND SATIETY

OATMEAL

Oatmeal, also known as white oats, is ground oat groats (i.e., grains, as in oat-meal, cf. cornmeal, peasemeal, etc.), or a porridge made from oats (also called oatmeal cereal or stirabout). Oatmeal can also be ground oats, steel-cut oats, crushed oats, or rolled oats. Oatmeal is also sometimes porridge with the bran or fibrous husk as well as the oat kernel or groats.

OATMEAL IS

• Light and flaky
• Takes short cooking time
• Contains SOLUBLE FIBER
• Is lighter and a bit bland
• NO LOSS OF NUTRIENTS

ß-GLUCAN:

ß-glucan (or beta-glucan) is a major component of water soluble cereal fiber and an important part of oat dietary fiber. β-glucan are non-starch polysaccharides composed of glucose molecules.

β-glucan are located throughout the starchy endosperm. They are concentrated in the bran, more precisely in the aleurone and sub-aleurone layer.

It comprises 2-8 % (dry weight) of the oat whole grain

VISCOSITY DEPENDENT MECHANISM:

·       Viscosity is an important property of ß-glucan

·       Viscosity generated by oat β-glucan, influences gastrointestinal mechanisms that mediate satiety.

·       Some soluble fibers such as β-glucan form a viscous solution when mixed with liquids.

·       It mediates appetite regulation by delaying gastric emptying, increased stomach distension, and delayed intestinal transit and thus resulting in providing satiety to the person.

·       It reduces the enzyme substrate contact of nutrients thus decreasing nutrient absorption.

Many researches have proved that:

     The content of ß-glucan and the physio-chemical properties of ß-glucan has an effect on SATIETY
 
Oatmeal as a satiety-enhancing food can have immense value in prolonging the interval between meals and helping consumers to resist over consumption