Sensory Acceptance and Satiation Potential of Barley Flakes as a Breakfast Cereal Replacement for Oatmeal1
Barley flakes contain higher levels of soluble fiber than oatmeal and can be prepared in a similar manner, giving barley greater satiating and disease reduction potential than oatmeal. However, barley is not commonly consumed as a breakfast cereal, and it is unknown if consumers would accept barley as an oatmeal substitute or how much satiating potential barley offers versus oatmeal. To examine these questions, subjects were enrolled in a crossover study, consuming two meals at least one week apart that were identical except for being served either barley or oatmeal as a breakfast cereal. Subjects came in during breakfast hours after an overnight fast and rated the sensory characteristics of the cereals, both plain and with preferred toppings added. Subjects rated satiety on a visual analog scale before and after consuming the cereal and every half hour during the 4 hr fast that followed and then recorded their next meal. We found no evidence of a difference in preference for sensory characteristics between the barley and oatmeal cereals. Subjects consumed 13% more cereal and toppings during the oatmeal consumption visits compared to barley. Satiety measurements displayed minimal differences at baseline and showed no difference over the 4 hr postconsumption fast. However, approximately 90 more calories were consumed during the postfast meal after consumption of oatmeal than after consumption of barley.