2.5.1. Probe Meal
hummus, digestive sensations
The probe meal consisted of 150 g low-fat hummus (219 Kcal; 12 g fat, 82 g carbohydrates, 13 g protein; Hummus Classic, Ametller Origen, Barcelona, Spain) served at a controlled temperature (20 °C), 20 g toasts (81 Kcal; 0.9 g fat, 15.2 g carbohydrates, 2.4 g protein; Mini Tostas, Bimbo, Barcelona, Spain) and 120 mL water. The probe meal was administered stepwise in 3 equal servings at a fixed rate: every 180 s one meal portion (50 g hummus plus a 6.6 g toast) was presented on a tray; after each serving, participants were allowed 60 s for evaluation of digestive sensations (see below); total ingestion time was 12 min, the water load (120 mL) was ingested ad libitum throughout the ingestion period. On the 1st study day, the original humus preparation (i.e., non-coloured) was served; on the 2nd and 3rd study days (conditioning and post-conditioning experiments, respectively), the humus was coloured by adding 1% fat-soluble, odourless and flavourless pink colourant (Decora, Karma, Salerno, Italy), to modify its appearance, but not its organoleptic characteristics or nutrient composition. The composition and meal load were established based on a series of preliminary feasibility studies. 