Taste Testing
Conditions
Keywords
Taste Test, Spices, Reduced sugar, Food liking
Brief summary
This study aims to reduce the amount of sugar in a particular food item and add spices to see if the food liking of that item rates as high or higher in a post meal survey. Through the weekly feeding and testing of the menu items the investigators will determine an opinion of the participants. Results of these surveys will determine whether participants enjoy the reduced sugar options as much as their full sugar counterparts.
Detailed description
The Investigators will determine the overall consumer acceptability of a breakfast meal (tea and oatmeal) and a dessert (apple crisp) using a randomized, three-period, within subjects, crossover design. The three test conditions will be (1) Full sugar (FS), (2) reduced sugar (and calorie) with no added spice (RS) and (3) reduced sugar (and calorie) plus spice (RSS). The two reduced sugar meals will be matched for calories. Subjects will taste each condition of the item on a separate day; tastings will be one week apart.
Interventions
OTHERapple crisp
Subjects tasted three items (apple crisp, tea and oatmeal) in a randomized sequence schedule to allow for tasting the three recipes (full sugar recipe, reduced sugar recipe and reduced sugar plus spice recipe) over three weeks. Oatmeal and tea were served together as a breakfast meal and tastings of oatmeal and tea were done over 3 weeks and tastings for apple crisp (served alone) were done over 3 different weeks. Subjects tasted one of the three recipes at each weekly seating.
OTHERtea
Subjects tasted three items (apple crisp, tea and oatmeal) in a randomized sequence schedule to allow for tasting the three recipes (full sugar recipe, reduced sugar recipe and reduced sugar plus spice recipe) over three weeks. Oatmeal and tea were served together as a breakfast meal and tastings of oatmeal and tea were done over 3 weeks and tastings for apple crisp (served alone) were done over 3 different weeks. Subjects tasted one of the three recipes at each weekly seating.
OTHERoatmeal
Subjects tasted three items (apple crisp, tea and oatmeal) in a randomized sequence schedule to allow for tasting the three recipes (full sugar recipe, reduced sugar recipe and reduced sugar plus spice recipe) over three weeks. Oatmeal and tea were served together as a breakfast meal and tastings of oatmeal and tea were done over 3 weeks and tastings for apple crisp (served alone) were done over 3 different weeks. Subjects tasted one of the three recipes at each weekly seating.
Sponsors
McCormick Science Institute
University of Colorado, Denver
Study design
Allocation
RANDOMIZED
Intervention model
CROSSOVER
Primary purpose
OTHER
Masking
SINGLE (Subject)
Masking description
Subjects were blind to what version (recipe) of the taste test item they were tasting.
Intervention model description
Subjects were asked to taste test 3 versions of test items (in randomized order) and provide a liking score for each (tastings of each recipe were done on separate occasions separated by one week)
Eligibility
Sex/Gender
ALL
Age
18 Years to 65 Years
Healthy volunteers
Yes
Inclusion criteria
* age 18-65 years
Exclusion criteria
* diagnosed taste or sensory disorders that would prevent subject from evaluating the food * known eating disorders * allergies to the test food/ingredients * medical conditions that may adversely affect taste (e.g., dysgeusia) * inability to complete the protocol * personal dietary restrictions towards test meal items * dislike of the particular food items to be served in the test meals * Subjects who do not consume foods or beverages that contain sugar or to which they have added sugar will be excluded. * Subjects who have not consumed or would not be willing to consume hot tea, oatmeal or baked apple products will be excluded. * Subjects who are pregnant or trying to become pregnant will be excluded.
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| 9-point hedonic scale rating instrument to rate meal satisfaction | The day of tasting (once per week for 3 weeks) | Overall liking of each meal with a 9-point hedonic scale rating instrument. The scale is a 9-point likert scale with scores ranging from 1 - 9 to assess liking (where the lowest rating of 1 indicated extreme disliking and the highest rating of 9 indicated extreme liking). |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| 9-point hedonic scale rating of the entree item (where applicable) | The day of tasting (once per week for 3 weeks) | Overall liking of the entree item of each meal with a 9-point hedonic scale rating instrument for each item. The scale is a 9-point likert scale with scores ranging from 1 - 9 to assess liking (where the lowest rating of 1 indicated extreme disliking and the highest rating of 9 indicated extreme liking). |
| 9-point hedonic scale rating of the beverage item (where applicable) | The day of tasting (once per week for 3 weeks) | Over9-point hedonic scale ratingall liking of the beverage item of each meal with a instrument for each item. The scale is a 9-point likert scale with scores ranging from 1 - 9 to assess liking (where the lowest rating of 1 indicated extreme disliking and the highest rating of 9 indicated extreme liking). |
Outcome results
None listed