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Perceived Satiety and Consumer Sensory Acceptance of Functional Foods Enriched With Edible Insect and Plant Proteins

NCT07181408 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 100

Last updated 2025-09-29

No results posted yet for this study

Summary

This randomized, single-blind, triple crossover study investigated the effects of baked snacks containing either cricket flour (Acheta domesticus), pea flour (both at 15%), or a wheat flour-based control. One hundred adult participants were recruited and consumed each of the three products across separate sessions. Data were collected on sociodemographic characteristics, hunger and satiety perceptions using visual analogue scales (VAS), gastrointestinal tolerability via a post-consumption questionnaire, hedonic liking assessed with a 9-point scale, and sensory and emotional responses using Check-All-That-Apply (CATA) questionnaires.

Conditions

  • Healthy Volunteer

Interventions

OTHER

Wheat flour-based control snack

Consumption of a single 50-gram portion of a wheat flour-based control snack.

OTHER

Snack enriched with 15% cricket flour

Consumption of a single 50-gram portion of a snack enriched with 15% cricket flour (Acheta domesticus).

OTHER

Snack enriched with 15% pea flour.

Consumption of a single 50-gram portion of a snack enriched with 15% pea flour.

Sponsors & Collaborators

  • University of Turin, Italy

    lead OTHER

Study Design

Allocation
RANDOMIZED
Purpose
OTHER
Masking
SINGLE
Model
CROSSOVER

Eligibility

Min Age
18 Years
Max Age
65 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2024-11-10
Primary Completion
2025-03-20
Completion
2025-07-24

Countries

  • Italy

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 NCT07181408 on ClinicalTrials.gov