2026-04-13T13:10:24Zhttps://recercat.cat/oai/request
oai:recercat.cat:20.500.14342/47572025-05-15T19:18:11Zcom_2072_482405com_2072_183628col_2072_482409
RECERCAT author Zomeño, M. Dolores author Malcampo, Mireia author Pérez-Vega, Karla Alejandra author Pastor, Antoni author López-Roura, Maria author Arrufat, Begoña author Atarés, Sergio author Ramos, Sergio José author Alonso, David author Subirana, Isaac author Muñoz Aguayo, Daniel author Blanchart, Gemma author Gaixas Vasallo, Sònia author Cabañero Marimón, Marta author Tello, Susanna author Konstantinidou, Valentini author Hernando Redondo, Javier author Goday, Alberto author Castañer, Olga author Schröder, Helmut author Fitó Colomer, Montserrat 2025-05-15T19:18:11Z 2025-05-15T19:18:11Z 2024-09 http://hdl.handle.net/20.500.14342/4757 https://doi.org/10.3390/nu16183180 This project aims to establish the acceptability and satiety of a hybrid snack containing plant protein and a small percentage of animal protein compared to a meat-based snack. Design: Randomised, crossover, double-blind, controlled post-prandial trial involving 24 participants (18–30 years), with two interventions: (a) a hybrid snack containing plant protein derived from chickpeas and 6.6% lean high-quality pork meat; and (b) a meat-based snack containing 90% lean pork meat. Methods: General, life-style, sensory acceptability questionnaire, and the following laboratory analyses were performed: lipid profile, endocannabinoids, and related compounds. Results: Sensory questionnaires showed in general good acceptability for both bars. Additionally, there was a greater increase in glycemia at 30, 60, and 90 min after consuming the hybrid snack compared to the meat-based snack, with no changes in the lipid profile. Regarding the endocannabinoid compounds and related compounds, the compound N-palmitoleoyl ethanolamine in the acylethanolamide group showed higher levels overall following the consumption of the hybrid snack compared to the meat-based snack, particularly at 2 h. Conclusions: The hybrid snack was associated with changes in endocannabinoid-like compounds. Therefore, it may provide a lasting satiating effect, while complementing the protein profile of plant-based foods with the quality of animal protein. eng © L'autor/a Attribution 4.0 International Sacietat Proteïnes vegetals Compostos endocannabinoides Effect on satiety-related biomarkers of bar snacks containing chickpea flour and pork protein info:eu-repo/semantics/article