NCT07592949已完成不适用
Impact of Crisp Hardness and Thickness on Eating Behaviour
干预措施
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 入组人数
- 23
- 试验地点
- 1
研究概览
简要总结
To analyse texturally altered crisp products that exhibit variations in hardness and thickness. The aim is to generate knowledge on how these properties influence eating behaviour (number of chews, rate of consumption, etc.), sensory and liking ratings in a fixed-portion laboratory setting. To assess whether reducing rate of consumption will maintain consumer acceptability,
研究设计
- 研究类型
- Interventional
- 分配方式
- Randomized
- 干预模型
- Crossover
- 主要目的
- Basic Science
- 盲法
- Quadruple (Participant, Care Provider, Investigator, Outcomes Assessor)
入排标准
- 年龄范围
- 18 Years 至 50 Years（Adult）
- 性别
- All
- 接受健康志愿者
- 是
入选标准
- •18 to 50 years of age
- •Regular crisp consumer (e.g. at least two to three times a month or more)
- •Provide informed consent
排除标准
- •Those who are on a restricted diet due to weight loss or maintenance purposes
- •Have abnormal eating speeds (tested via the carrot test)
- •Smoke or vape
- •Being pregnant or breastfeeding
- •Very high exercise loads that may influence appetite
- •Allergy or intolerance to any of the product ingredients
研究组 & 干预措施
Pilot Plant control crisp
Experimental
3 baked potato crisps (same content as standard recipe) produced in lab pilot plant
干预措施: Snack food (Other)
Thin crispy
Experimental
3 baked potato crisps
干预措施: Snack food (Other)
Thin hard
Experimental
3 baked potato crisps
干预措施: Snack food (Other)
Thick crispy
Experimental
3 baked potato crisps
干预措施: Snack food (Other)
Thick hard
Experimental
3 baked potato crisps
干预措施: Snack food (Other)
研究者
研究点 (1)
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