Impact of Chip Thickness and Size on Eating Responses

Not Applicable

Completed

• Conditions: Consumer Behavior; Consumer Preference; Consumer Satisfaction

• Registration Number: NCT06691958
• Lead Sponsor: PepsiCo Global R&D

Brief Summary

To analyze prototypes developed with the base and seasonings of products that exhibit variations in chip thickness and size. The information obtained from this analysis will serve as the basis for subsequent research to explore different prototype options with increased satiation properties.

Detailed Description

There are two study components, a sensory study and an ad libitum study. Eighty-eight participants will test tortilla chips and eighty-eight will test extruded chips in the sensory study. On a first-come first-served basis, forty-four of the eighty-eight chip participants from the sensory testing phase will test tortilla chips, and forty-four of the eighty-eight extruded chip participants will test extruded chips in the ad libitum study.

Study Timeline

• Status Verified: 2024-05
• Study Start: 2024-11-07
• Study First Submitted: 2024-11-11
• Study First Submitted QC: 2024-11-13
• Study First Posted: 2024-11-18
• Primary Completion: 2025-02-14
• Study Completion: 2025-02-14
• Last Update Submitted: 2025-05-02
• Last Update Posted: 2025-05-07

Recruitment & Eligibility

• Status: COMPLETED
• Sex: All
• Target Recruitment: 178

Inclusion Criteria

• Report eating tortilla and/or extruded chips regularly, non-rejector of cheese flavor chips
• Provide informed consent
• Speak and understand English without difficulty
• Willing to eat similar food the day prior and on the day of each visit to the testing facility for ad libitum sessions
• Describe yourself as generally healthy

Exclusion Criteria

• Those who are on restricted diet due to a weight loss or maintenance purpose
• Participants with class III occlusions for ad libitum sessions
• Have abnormal taste, chewing and smell ability
• Smoke or vape
• Being pregnant or breastfeeding
• Allergic or intolerance to any of the product ingredients (section 6), especially milk and wheat
• Participation in a sensory clinical trial within past 7 days (we do not expect carryover issue from the taste testing)
• Participation in any PepsiCo trial within past 6 months

Study & Design

• Study Type: INTERVENTIONAL
• Study Design: CROSSOVER

Primary Outcome Measures

Name	Time	Method
Satiation: Intake in grams	Total grams consumed at each 30-minute ad libitum testing session from beginning of eating until end of eating on separate days, two test visits for tortilla chips arm and three test visits for extruded chips arm.	gram weight of consumption
Satiation: Nutrition	Total calories consumed at each 30-minute ad libitum testing session from beginning of eating until end of eating on separate days, two test visits for tortilla chips arm and three test visits for extruded chips arm.	Intake in calories
Duration of eating	Timed from beginning of eating until end of eating at each 30-minute ad libitum testing sessions on separate days, two test visits for tortilla chips arm and three test visits for extruded chips arm.	In minutes
Rate of consumption	Measured in grams per minute at each 30-minute ad libitum testing session from beginning of eating until end of eating, on separate days, two test visits for tortilla chips arm and three test visits for extruded chips arm.	Speed of eating in minutes
Consumer response: Liking	At end of eating each product at the one 45-minute sensory session, and at end of each 30-minute ad libitum session on separate days, two visits for the tortilla chips arm and three visits for the extruded chips arm. Higher score is the better outcome.	9-point hedonic scale from extremely dislike to extremely like
Consumer response: Satisfaction	At end of eating each product at the one 45-minute sensory session and at end of each ad libitum session on separate days, two visits for tortilla chips arm and three visits for the extruded chips arm. Higher satisfaction is a better outcome.	9-point hedonic scale from extremely dissatisfied to extremely satisfied
Perceived sensory properties (TCATA)	Over a period of 60 seconds for each product at the one 45-minute sensory session and at each ad libitum session on separate days, two visits for tortilla chips arm and three visits for the extruded chips arm.	Using Temporal CATA (TCATA) choose all that apply from list of crunchy, hard, tooth clogging, loose particles, soft, airy melting
Perceived sensory properties (CATA)	Check all that apply for each product while sampling them at the one 45-minute sensory session. A favorable rating would be a better outcome.	CATA
Emotional responses using CATA	Check all that apply for each product while sampling them at the one 45-minute sensory session. Positive ratings would be a better outcome than negative..	Essence 25 using CATA
Hunger and Fullness and how much could you eat right now	Before eating and right after eating as much as they want to eat at each 30-minute ad libitum session on separate days, two visits for tortilla chips arm and three visits for the extruded chips arm.	Using a 3 item Visual Analog Scale (VAS) to mark along 100 mm line the level of hunger and fullness from not at all to totally full

Trial Locations

Locations (1)

University of Nottingham Sensory Science Centre; 🇬🇧 Sutton Bonington, Leicestershire, United Kingdom