Investigating Consumers Perception and Acceptance of Whey Beverages
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 入组人数
- 40
- 试验地点
- 2
- 主要终点
- Mucoadhesion and Mouthdrying
研究概览
简要总结
Brief Summary: This study aims to investigate whether protein fortification of beverages causes mouthdrying and mucoadhesion and whether this is influenced by saliva flow.
详细描述
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.
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 30 Years（Adult）
- 性别
- All
- 接受健康志愿者
- 是
入选标准
- •No food allergies or intolerances
- •Non smokers
排除标准
- •Taking prescribed medication that could influence study outcomes (such as saliva flow)
- •Relevant food allergies or intolerances
- •Outside age criteria
- •Had oral surgery or a stroke
- •Anyone who currently has COVID-19 symptoms or who has had COVID-19 within the last 4 weeks
结局指标
主要结局
Mucoadhesion and Mouthdrying
时间窗: 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.
次要结局
- Mouthdrying from whey beverages(1 day (Sampled at study visit one))
- Manipulating saliva flow and mouthdrying from whey beverages(1 day (Sampled at study visit one))
- Saliva collection(1 day (Sampled at study visit two))
研究者
Lisa Methven
Head of Sensory Science
University of Reading