Design and testing of foods differing in protein to energy ratios.
Gosby AK., Soares-Wynter S., Campbell C., Badaloo A., Antonelli M., Hall RM., Martinez-Cordero C., Jebb SA., Brand-Miller J., Caterson ID., Conigrave AD., Forrester TG., Raubenheimer D., Simpson SJ.
Our aim was to design a selection of foods with differing proportions of protein but equal palatability in two settings, Sydney Australia and Kingston Jamaica. The foods were manipulated to contain 10, 15 or 25% E as protein with reciprocal changes in carbohydrate to 60, 55 or 45% E and dietary fat was kept constant at 30%. Naïve participants did not identify a difference in protein between the versions. On average, the versions were rated equal in pleasantness (Sydney-10%: 44±2, 15%: 49±2 and 25%: 49±2 Kingston-10%: 41±3, 15%: 41±3 and 25%: 37±3).