Influence on Food Liking of Adding Spices to Replace Dietary Sugar
Not Applicable
Completed
- Conditions
- Taste Testing
- Interventions
- Other: apple crispOther: teaOther: oatmeal
- Registration Number
- NCT03134079
- Lead Sponsor
- University of Colorado, Denver
- Brief Summary
This study aims to reduce the amount of sugar in a particular food item and add spices to see if the food liking of that item rates as high or higher in a post meal survey. Through the weekly feeding and testing of the menu items the investigators will determine an opinion of the participants. Results of these surveys will determine whether participants enjoy the reduced sugar options as much as their full sugar counterparts.
- Detailed Description
The Investigators will determine the overall consumer acceptability of a breakfast meal (tea and oatmeal) and a dessert (apple crisp) using a randomized, three-period, within subjects, crossover design. The three test conditions will be (1) Full sugar ("FS"), (2) reduced sugar (and calorie) with no added spice ("RS") and (3) reduced sugar (and calorie) plus spice ("RSS"). The two reduced sugar meals will be matched for calories. Subjects will taste each condition of the item on a separate day; tastings will be one week apart.
Recruitment & Eligibility
- Status
- COMPLETED
- Sex
- All
- Target Recruitment
- 160
Inclusion Criteria
- age 18-65 years
Exclusion Criteria
- diagnosed taste or sensory disorders that would prevent subject from evaluating the food
- known eating disorders
- allergies to the test food/ingredients
- medical conditions that may adversely affect taste (e.g., dysgeusia)
- inability to complete the protocol
- personal dietary restrictions towards test meal items
- dislike of the particular food items to be served in the test meals
- Subjects who do not consume foods or beverages that contain sugar or to which they have added sugar will be excluded.
- Subjects who have not consumed or would not be willing to consume hot tea, oatmeal or baked apple products will be excluded.
- Subjects who are pregnant or trying to become pregnant will be excluded.
Study & Design
- Study Type
- INTERVENTIONAL
- Study Design
- CROSSOVER
- Arm && Interventions
Group Intervention Description reduced sugar plus spice recipe apple crisp Each subject was randomly assigned to one of six possible sequences to taste three recipes of each test item. Oatmeal and tea were served together and tastings occurred over three weeks; tasting of apple crisp occurred over three different weeks. Tastings of the three recipes occurred one week apart. The three recipes were full sugar recipe (FS), reduced sugar recipe (RS) and reduced sugar plus spice recipe (RSS). Each subject was randomly assigned to one of the below sequence schedules for each taste test whereby A, B, and C refer to one of the three recipes (FS, RS, or RSS): Sequence 1: A, B, C Sequence 2: A, C, B Sequence 3: B, A, C Sequence 4: B, C, A Sequence 5: C, A, B Sequence 6: C, B, A full sugar recipe oatmeal Each subject was randomly assigned to one of six possible sequences to taste three recipes of each test item. Oatmeal and tea were served together and tastings occurred over three weeks; tasting of apple crisp occurred over three different weeks. Tastings of the three recipes occurred one week apart. The three recipes were full sugar recipe (FS), reduced sugar recipe (RS) and reduced sugar plus spice recipe (RSS). Each subject was randomly assigned to one of the below sequence schedules for each taste test whereby A, B, and C refer to one of the three recipes (FS, RS, or RSS): Sequence 1: A, B, C Sequence 2: A, C, B Sequence 3: B, A, C Sequence 4: B, C, A Sequence 5: C, A, B Sequence 6: C, B, A full sugar recipe tea Each subject was randomly assigned to one of six possible sequences to taste three recipes of each test item. Oatmeal and tea were served together and tastings occurred over three weeks; tasting of apple crisp occurred over three different weeks. Tastings of the three recipes occurred one week apart. The three recipes were full sugar recipe (FS), reduced sugar recipe (RS) and reduced sugar plus spice recipe (RSS). Each subject was randomly assigned to one of the below sequence schedules for each taste test whereby A, B, and C refer to one of the three recipes (FS, RS, or RSS): Sequence 1: A, B, C Sequence 2: A, C, B Sequence 3: B, A, C Sequence 4: B, C, A Sequence 5: C, A, B Sequence 6: C, B, A reduced sugar recipe tea Each subject was randomly assigned to one of six possible sequences to taste three recipes of each test item. Oatmeal and tea were served together and tastings occurred over three weeks; tasting of apple crisp occurred over three different weeks. Tastings of the three recipes occurred one week apart. The three recipes were full sugar recipe (FS), reduced sugar recipe (RS) and reduced sugar plus spice recipe (RSS). Each subject was randomly assigned to one of the below sequence schedules for each taste test whereby A, B, and C refer to one of the three recipes (FS, RS, or RSS): Sequence 1: A, B, C Sequence 2: A, C, B Sequence 3: B, A, C Sequence 4: B, C, A Sequence 5: C, A, B Sequence 6: C, B, A reduced sugar plus spice recipe tea Each subject was randomly assigned to one of six possible sequences to taste three recipes of each test item. Oatmeal and tea were served together and tastings occurred over three weeks; tasting of apple crisp occurred over three different weeks. Tastings of the three recipes occurred one week apart. The three recipes were full sugar recipe (FS), reduced sugar recipe (RS) and reduced sugar plus spice recipe (RSS). Each subject was randomly assigned to one of the below sequence schedules for each taste test whereby A, B, and C refer to one of the three recipes (FS, RS, or RSS): Sequence 1: A, B, C Sequence 2: A, C, B Sequence 3: B, A, C Sequence 4: B, C, A Sequence 5: C, A, B Sequence 6: C, B, A reduced sugar plus spice recipe oatmeal Each subject was randomly assigned to one of six possible sequences to taste three recipes of each test item. Oatmeal and tea were served together and tastings occurred over three weeks; tasting of apple crisp occurred over three different weeks. Tastings of the three recipes occurred one week apart. The three recipes were full sugar recipe (FS), reduced sugar recipe (RS) and reduced sugar plus spice recipe (RSS). Each subject was randomly assigned to one of the below sequence schedules for each taste test whereby A, B, and C refer to one of the three recipes (FS, RS, or RSS): Sequence 1: A, B, C Sequence 2: A, C, B Sequence 3: B, A, C Sequence 4: B, C, A Sequence 5: C, A, B Sequence 6: C, B, A full sugar recipe apple crisp Each subject was randomly assigned to one of six possible sequences to taste three recipes of each test item. Oatmeal and tea were served together and tastings occurred over three weeks; tasting of apple crisp occurred over three different weeks. Tastings of the three recipes occurred one week apart. The three recipes were full sugar recipe (FS), reduced sugar recipe (RS) and reduced sugar plus spice recipe (RSS). Each subject was randomly assigned to one of the below sequence schedules for each taste test whereby A, B, and C refer to one of the three recipes (FS, RS, or RSS): Sequence 1: A, B, C Sequence 2: A, C, B Sequence 3: B, A, C Sequence 4: B, C, A Sequence 5: C, A, B Sequence 6: C, B, A reduced sugar recipe apple crisp Each subject was randomly assigned to one of six possible sequences to taste three recipes of each test item. Oatmeal and tea were served together and tastings occurred over three weeks; tasting of apple crisp occurred over three different weeks. Tastings of the three recipes occurred one week apart. The three recipes were full sugar recipe (FS), reduced sugar recipe (RS) and reduced sugar plus spice recipe (RSS). Each subject was randomly assigned to one of the below sequence schedules for each taste test whereby A, B, and C refer to one of the three recipes (FS, RS, or RSS): Sequence 1: A, B, C Sequence 2: A, C, B Sequence 3: B, A, C Sequence 4: B, C, A Sequence 5: C, A, B Sequence 6: C, B, A reduced sugar recipe oatmeal Each subject was randomly assigned to one of six possible sequences to taste three recipes of each test item. Oatmeal and tea were served together and tastings occurred over three weeks; tasting of apple crisp occurred over three different weeks. Tastings of the three recipes occurred one week apart. The three recipes were full sugar recipe (FS), reduced sugar recipe (RS) and reduced sugar plus spice recipe (RSS). Each subject was randomly assigned to one of the below sequence schedules for each taste test whereby A, B, and C refer to one of the three recipes (FS, RS, or RSS): Sequence 1: A, B, C Sequence 2: A, C, B Sequence 3: B, A, C Sequence 4: B, C, A Sequence 5: C, A, B Sequence 6: C, B, A
- Primary Outcome Measures
Name Time Method 9-point hedonic scale rating instrument to rate meal satisfaction The day of tasting (once per week for 3 weeks) Overall liking of each meal with a 9-point hedonic scale rating instrument. The scale is a 9-point likert scale with scores ranging from 1 - 9 to assess liking (where the lowest rating of 1 indicated extreme disliking and the highest rating of 9 indicated extreme liking).
- Secondary Outcome Measures
Name Time Method 9-point hedonic scale rating of the beverage item (where applicable) The day of tasting (once per week for 3 weeks) Over9-point hedonic scale ratingall liking of the beverage item of each meal with a instrument for each item. The scale is a 9-point likert scale with scores ranging from 1 - 9 to assess liking (where the lowest rating of 1 indicated extreme disliking and the highest rating of 9 indicated extreme liking).
9-point hedonic scale rating of the entree item (where applicable) The day of tasting (once per week for 3 weeks) Overall liking of the entree item of each meal with a 9-point hedonic scale rating instrument for each item. The scale is a 9-point likert scale with scores ranging from 1 - 9 to assess liking (where the lowest rating of 1 indicated extreme disliking and the highest rating of 9 indicated extreme liking).