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Modifying Whey Protein Fortified Drinks and Foods

NCT04869722 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 116

Last updated 2021-05-27

No results posted yet for this study

Summary

This study aims to investigate whether consumers differ in mouthdrying sensitivity and if mouthdrying can be modulated.

Conditions

  • Individual Difference
  • Food Sensitivity
  • Food Preferences

Interventions

BEHAVIORAL

Liquid Model

Whey protein beverages will be used, with the amount of protein varied to study the effect on perception of the products (using sensory methods rating mouthdrying and discrimination tests 'which sample is more mouthdrying') all measured at home.

BEHAVIORAL

Solid Model

Protein fortified scones will be used, with the amount of fat varied to study the effect on perception of the products (using sensory methods rating mouthdrying and discrimination tests 'which sample is more mouthdrying') all measured at home.

Sponsors & Collaborators

  • Volac International Limited

    collaborator UNKNOWN

  • 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
2021-04-21
Primary Completion
2021-05-15
Completion
2021-05-15

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 NCT04869722 on ClinicalTrials.gov