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Investigating Consumers Perception and Acceptance of Whey Beverages

NCT04507399 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 40

Last updated 2021-03-12

No results posted yet for this study

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.

Conditions

  • Individual Difference
  • Food Sensitivity
  • Food Preferences

Interventions

BEHAVIORAL

Liquid Model

To study the perception of whey 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 and whey permeate 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
Max Age
30 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2020-08-06
Primary Completion
2020-09-10
Completion
2020-09-10

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 NCT04507399 on ClinicalTrials.gov