Sensory properties.

Suspended

Conditions: obesity, overwweight

Registration Number: NL-OMON21875

Lead Sponsor: Top Instute Food and Nutrition

Brief Summary: /A

Detailed Description: Not available

Recruitment & Eligibility

Status: Suspended

Sex: Not specified

Target Recruitment: 50

Inclusion Criteria

1. Young-adults: 18–40 years;

2. Normal weight: BMI 18.5 – 25.0 kg/m2;

Exclusion Criteria

1. Aversion of comparison foods of computer-based photo program (assessed in screening questionnaire with a 9-point hedonic scale; participants should not have an aversion (score ≤2 ) towards the comparison foods);

2. Lack of appetite for any reason;

Study & Design

Study Type: Interventional

Study Design: Not specified

Primary Outcome Measures

Name	Time	Method
Expected satiation of dairy products at day 1 (baseline) and day 5 (last day of repeated consumption). <br><br /><br /><br>Expected satiation will be measured using a 'method of adjustment'. During the measurements, the test food [ie. daityr product] will be physically present and assessed against 5 commonly consumed 'comparison foods'. Pictures of each comparison food are shown on a flat screen. After a single mouthful of food, participants are asked to indicate the amount of food on the picture that would be equally as filling as the bowl of dairy in front. The amount could easily be adjusted using the arrow keys on the keyboard. The pictures were loaded with sufficient speed and continuous use of the arrow keys gave the impression that the change in amount of food was 'animated'. Comparison foods include spaghetti Bolognese, penne and tomato sauce, rice curry (chicken tikka masala), oven fries, and pizza margarita.

Secondary Outcome Measures