Modifying Whey Protein Fortified Drinks and Foods

Not Applicable

Completed

• Conditions: Individual Difference; Food Preferences; Food Sensitivity
• Interventions: Behavioral: Liquid Model; Behavioral: Solid Model

• Registration Number: NCT04869722
• Lead Sponsor: University of Reading

Brief Summary

This study aims to investigate whether consumers differ in mouthdrying sensitivity and if mouthdrying can be modulated.

Detailed Description

1. To investigate whether older adults are more sensitive to whey protein derived mouthdrying compared with younger adults

2. To investigate whether increasing fat levels in a solid whey protein model influences mouthdrying perception

Study Timeline

• Study Start: 2021-04-21
• Study First Submitted: 2021-04-27
• Study First Submitted QC: 2021-04-27
• Status Verified: 2021-05
• Study First Posted: 2021-05-03
• Primary Completion: 2021-05-15
• Study Completion: 2021-05-15
• Last Update Submitted: 2021-05-26
• Last Update Posted: 2021-05-27

Recruitment & Eligibility

• Status: COMPLETED
• Sex: All
• Target Recruitment: 116

Inclusion Criteria

• Age (18-30 years or over 65 years)
• Healthy

Exclusion Criteria

• Relevant food allergies or intolerance
• Outside age criteria
• Diabetic
• Had oral surgery
• Had a stroke
• Smoker
• Cancer Taking prescribed medication that could influence study outcomes Anyone who currently has COVID-19 symptoms or who has had COVID-19 within the last 4 weeks

Study & Design

• Study Type: INTERVENTIONAL
• Study Design: CROSSOVER

Arm && Interventions

Group	Intervention	Description
Liquid Model	Liquid Model	Whey protein beverages varying in protein levels
Solid Model	Solid Model	Protein fortified scones varying in fat levels

Primary Outcome Measures

Name	Time	Method
Whey Protein Beverages Mouthdrying Just Noticeable Difference Threshold	1 hour (sampled at visit one)	Perceived mouthdrying from whey protein beverages varying in protein levels using data from sensory methods (discrimination tests asking "which sample is more mouthdrying" in each pair)

Secondary Outcome Measures

Name	Time	Method
Modulating mouthdrying	1 hour (sampled at visit one)	Perceived mouthdrying from protein fortified scones varying in fat levels using data from sensory methods (rating mouthdrying as well as discrimination tests "which sample is more mouthdrying")
Whey Protein Beverages Mouthdrying Ratings	1 hour (sampled at visit one)	Perceived mouthdrying from whey protein beverages varying in protein levels using data from sensory methods (rating mouthdrying)

Trial Locations

Locations (1)

Sensory Science Centre, Department of Food and Nutritional Science, University of Reading, Reading, Berkshire, United Kingdom; 🇬🇧 Reading, United Kingdom