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Investigation of the Perception of Protein Fortified Foods and Beverages

NCT03798730 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 84

Last updated 2020-02-12

No results posted yet for this study

Summary

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

Conditions

  • Individual Difference
  • Food Sensitivity
  • Food Preferences

Interventions

BEHAVIORAL

Solid Model

Cake and biscuit will be used, with the amount of protein varied to study the effect on perception of the products (using sensory methods of rating drying and discrimination tests "which is the stronger in drying")

BEHAVIORAL

Liquid Model

Intervention Description: To study the effect of protein denaturation on perception of whey protein beverages using sensory methods (rating drying as well as discrimination tests "which is the stronger in drying"). Measuring mucoadhesion via protein content remaining in saliva following swallowing of whey protein beverages.

Sponsors & Collaborators

  • University of Reading

    lead OTHER

Principal Investigators

  • Lisa Methven · University of Reading

Study Design

Allocation
RANDOMIZED
Purpose
OTHER
Masking
SINGLE
Model
CROSSOVER

Eligibility

Min Age
18 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2019-01-07
Primary Completion
2019-07-10
Completion
2019-07-10

Countries

  • United Kingdom

Study Locations

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Read the full study record

This page highlights key information. For complete eligibility criteria, study locations, investigator contacts, and the full protocol, visit the original record on ClinicalTrials.gov.

View NCT03798730 on ClinicalTrials.gov