Sensory, satiating and glycaemic characteristics of cheese and non-dairy alternative products to cheese

Research problem: Cheese has a unique food matrix that combines milk proteins, fat, lactose and calcium with a solid texture. However, the satiating properties of cheese are not well understood. Cheese is also used as an ingredient in various foods, including pizza; however, the contribution of cheese to the glycemic properties of such composite meals need to be evaluated. The rapid growth of dairy-free products marketed as vegan substitute for cheese and composed primarily of plant-based flours, starches and oils make them popular substitute of cheese due to their visual appearance similar to cheese and acceptable sensory properties. The objective of this project is to evaluate the effect of cheese and vegan substitute for cheese on satiation, satiety, food intake and blood glucose control. Proposed methodology: two randomized double-blinded trials will be performed with young human adults whose satiation, satiety and short-term food intake will be evaluated in the first trial, and blood glucose and insulin response in the second trial. T

Faculty Supervisor:

Bohdan Luhovyy

Student:

Partner:

Dairy Farmers of Canada

Discipline:

Life Sciences

Sector:

Agriculture; Information and cultural industries

University:

Mount Saint Vincent University

Program: