Investigating Consumers Perception and Acceptance of Whey Beverages

Not Applicable

Completed

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

• Registration Number: NCT04507399
• Lead Sponsor: University of Reading

Brief Summary

Brief Summary: This study aims to investigate whether protein fortification of beverages causes mouthdrying and mucoadhesion and whether this is influenced by saliva flow.

Detailed Description

To investigate whether whey protein beverages causes mouthdrying and reduces acceptability compared with a control beverage (whey permeate beverage) and to determine whether manipulating salivary flow rates influences mouthdrying.

To determine whether mucoadhesion is a probable cause of mouthdrying.

Study Timeline

• Study First Submitted: 2020-07-25
• Study Start: 2020-08-06
• Study First Submitted QC: 2020-08-07
• Study First Posted: 2020-08-11
• Primary Completion: 2020-09-10
• Study Completion: 2020-09-10
• Status Verified: 2021-03
• Last Update Submitted: 2021-03-11
• Last Update Posted: 2021-03-12

Recruitment & Eligibility

• Status: COMPLETED
• Sex: All
• Target Recruitment: 40

Inclusion Criteria

• Healthy
• No food allergies or intolerances
• Non smokers

Exclusion Criteria

• Taking prescribed medication that could influence study outcomes (such as saliva flow)
• Relevant food allergies or intolerances
• Outside age criteria
• Cancer
• Had oral surgery or a stroke
• Smoker
• Diabetic
• 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
Protein Beverage	Liquid Model	Whey Protein Beverage
Control Beverage	Liquid Model	Whey Permeate Beverage

Primary Outcome Measures

Name	Time	Method
Mucoadhesion and Mouthdrying	Saliva collection and mouthdrying scoring throughout visits, 2 days	Following swallowing of different whey beverage samples (whey protein / whey permeate), volunteers will be asked either to rate samples for mouthdrying or to spit their saliva into a tube at specific timepoints (15s \& 60s) with appropriate rest periods. The rating and spitting times will be set within a balanced order protocol.

Secondary Outcome Measures

Name	Time	Method
Mouthdrying from whey beverages	1 day (Sampled at study visit one)	Perceived mouth drying from whey beverages (whey permeate / whey protein) using data from sensory methods (rating drying as well as discrimination tests "which is the stronger in drying"). Scale for scoring is the gLMS scale (general linear magnitude scale); higher value is worse outcome.
Manipulating saliva flow and mouthdrying from whey beverages	1 day (Sampled at study visit one)	Volunteers will be asked to manipulate their saliva flow and consume whey beverages (whey permeate / whey protein) and score perceived mouth drying (data will be collected from sensory methods (rating drying as well as discrimination tests "which is the stronger in drying")
Saliva collection	1 day (Sampled at study visit two)	Salivary flow rates from unstimulated and stimulated saliva samples.

Trial Locations

Locations (1)

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