Assessment of the Impact of Functional Foods Enriched With Cricket and Pea Proteins on Perceived Satiety and Consumer Sensory Acceptance
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 发起方
- 入组人数
- 100
- 试验地点
- 1
- 主要终点
- Postprandial Subjective Satiety Perception
研究概览
简要总结
This randomized, single-blind, triple crossover study investigated the effects of baked snacks containing either cricket flour (Acheta domesticus), pea flour (both at 15%), or a wheat flour-based control. One hundred adult participants were recruited and consumed each of the three products across separate sessions. Data were collected on sociodemographic characteristics, hunger and satiety perceptions using visual analogue scales (VAS), gastrointestinal tolerability via a post-consumption questionnaire, hedonic liking assessed with a 9-point scale, and sensory and emotional responses using Check-All-That-Apply (CATA) questionnaires.
详细描述
The present experimental study aimed to evaluate the subjective responses of consumers following the consumption of three types of savory snacks differing in protein composition: a conventional control snack, one enriched with cricket flour (Acheta domesticus), and one enriched with pea flour. The trial was designed as a randomized, single-blind, triple crossover intervention study. A total of 100 healthy adult volunteers were recruited, aged between 18 and 65 years, with a body mass index (BMI) ranging from 18.5 to 29.9 kg/m². Each participant consumed a single 50-gram portion of each product, with a seven-day washout period between sessions. The order of product administration was randomized. All tastings were carried out in a fasting state, preferably in the morning, to standardize metabolic conditions. During each session, the following data were collected:
- Sociodemographic characteristics, assessed at baseline via questionnaire;
- Perceived satiety, measured using a Visual Analogue Scale (VAS) at 60, 120, 180, 240, and 300 minutes after the end of the meal;
- Gastrointestinal tolerability, evaluated through a post-consumption questionnaire addressing symptoms such as bloating, nausea, and abdominal discomfort;
- Hedonic evaluation, assessed using a 9-point hedonic scale to determine product acceptability;
- Sensory and emotional responses, collected through Check-All-That-Apply (CATA) questionnaires.
研究设计
- 研究类型
- Interventional
- 分配方式
- Randomized
- 干预模型
- Crossover
- 主要目的
- Other
- 盲法
- Single (Participant)
入排标准
- 年龄范围
- 18 Years 至 65 Years（Adult, Older Adult）
- 性别
- All
- 接受健康志愿者
- 是
入选标准
- •Healthy volunteer subjects aged between 18 and 65 years;
- •Body mass index (BMI) between 18.5 and 29.9 kg/m²
排除标准
- •Diagnosis of diabetes mellitus;
- •Thyroid disorders;
- •Food allergies;
- •Gastrointestinal and/or systemic diseases (including renal, hepatic, cardiovascular, or any other organ-related conditions);
- •Regular use of medications or dietary supplements;
- •Pregnancy or lactation;
- •Following specific dietary regimens (vegetarian or vegan).
结局指标
主要结局
Postprandial Subjective Satiety Perception
时间窗: 60, 120, 180, 240, and 300 minutes post-consumption.
Satiety perception will be assessed using the Visual Analogue Scale (VAS; 0-100 mm), where 0 = "not satiated at all" and 100 = "extremely satiated". Higher scores indicate greater satiety.
Postprandial Hunger
时间窗: 60, 120, 180, 240, and 300 minutes post-consumption.
Hunger perception will be assessed using the Visual Analogue Scale (VAS; 0-100 mm), where 0 = "not hungry at all" and 100 = "extremely hungry". Higher scores indicate greater hunger.
Postprandial Gastric Fullness
时间窗: 60, 120, 180, 240, and 300 minutes post-consumption.
Gastric fullness perception will be assessed using the Visual Analogue Scale (VAS; 0-100 mm), where 0 = "not full at all" and 100 = "extremely full". Higher scores indicate greater fullness.
Prospective Food Consumption
时间窗: 60, 120, 180, 240, and 300 minutes post-consumption.
Prospective food consumption will be assessed using the Visual Analogue Scale (VAS; 0-100 mm), where 0 = "no desire to eat at all" and 100 = "extreme desire to eat". Higher scores indicate greater desire for food intake.
次要结局
- Gastrointestinal Symptoms Evaluation(Within 24 hours after snack intake.)
- Sensory Acceptability(Immediately after snack consumption.)
- Emotional and Descriptive Food Experience(Immediately after snack consumption.)
- Gastrointestinal Symptoms Evaluation(Within 24 hours after snack intake.)
- Sensory Acceptability(Immediately after snack consumption.)
- Emotional and Descriptive Food Experience(Immediately after snack consumption.)