Influence on Food Liking of Adding Spices to Replace Sugar Using CLT

Influence of Food Liking of Adding Spices to Replace Dietary Sugar Using Sequential Monadic CLT Methodology

Status

Completed

Phases

Study type

Interventional

Source

ClinicalTrials.gov

Registry ID

NCT03139552

Enrollment

150

Registered

2017-05-04

Start date

2016-10-17

Completion date

2016-12-09

Last updated

2018-11-02

For informational purposes only — not medical advice. Sourced from public registries and may not reflect the latest updates. Terms

Conditions

Normal Subjects Who Agree to Participate in Taste Testing

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 taste testing of the menu items (using sequential monadic CLT methodology) 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 compare the overall consumer acceptability of each of three test items (tea, oatmeal and apple crisp) across the three test conditions using central location test (CLT) and cross-over design. The three test conditions for each test item 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 items will be matched for calories. Subjects will be provided the test items using sequential monadic CLT methodology (Central Location Test methodology which involves product evaluation after a brief exposure (one sample-subject contact) under standardized conditions whereby subjects are given each of the 3 recipes of each test item (e.g., oatmeal with full sugar, oatmeal with reduced sugar, oatmeal with reduced plus spice) back to back (all within one sitting) in a random order. The investigators are interested in using the sequential monadic CLT methodology and having subjects taste all 3 recipes of each item in one sitting which is a commonly used test modality for sensory studies.

Interventions

OTHERApple Crisp

Subjects tasted the three recipes (full sugar recipe, reduced sugar recipe, and reduced sugar plus spice recipe) of apple crisp in a randomized sequence schedule. Tastings for each test item (apple crisp, tea and oatmeal) were done during separate weeks. Subjects tasted each recipe of an item at one sitting (ie: subject completed apple crisp tastings during one seating during first week, oatmeal tastings during one seating the next week and tea tastings during one seating the next and final week).

OTHERTea

Subjects tasted the three recipes (full sugar recipe, reduced sugar recipe, and reduced sugar plus spice recipe) of tea in a randomized sequence schedule. Tastings for each test item (apple crisp, tea and oatmeal) were done during separate weeks. Subjects tasted each recipe of an item at one sitting (ie: subject completed apple crisp tastings during one seating during first week, oatmeal tastings during one seating the next week and tea tastings during one seating the next and final week).

OTHEROatmeal

Subjects tasted the three recipes (full sugar recipe, reduced sugar recipe, and reduced sugar plus spice recipe of oatmeal in a randomized sequence schedule. Tastings for each test item (apple crisp, tea and oatmeal) were done during separate weeks. Subjects tasted each recipe of an item at one sitting (ie: subject completed apple crisp tastings during one seating during first week, oatmeal tastings during one seating the next week and tea tastings during one seating the next and final week).

Study design

Allocation

RANDOMIZED

Intervention model

CROSSOVER

Primary purpose

OTHER

Masking

SINGLE (Subject)

Masking description

Subjects were blind to the differences in recipes when taste testing.

Intervention model description

Subjects were asked to taste test 3 versions of test items (in randomized order) and provide a liking score for each.

Eligibility

Sex/Gender

ALL

Age

18 Years to 65 Years

Healthy volunteers

Yes

Inclusion criteria

-ages 18-65

Exclusion criteria

* diagnosed taste or sensory disorder * known eating disorder * allergies to test food/ingredients * medical conditions that may adversely affect taste (ie: dysgeusia) * inability to complete protocol or to participate in all three taste testing sessions * personal dietary restrictions towards test items * dislike of the particular food items to be served in taste tests * 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
Overall Liking of Apple Crisp	Day of taste testing	Overall liking of apple crisp with a 9-point hedonic rating scale instrument (whereby 0 = dislike extremely and 9 = like extremely )
Overall Liking of Tea	day of taste testing	Overall liking of tea with a 9-point hedonic rating scale instrument (whereby 0 = dislike extremely and 9 = like extremely )
Overall Liking of Oatmeal	day of taste testing	Overall liking of oatmeal with a 9-point hedonic rating scale instrument (whereby 0 = dislike extremely and 9 = like extremely )

Secondary

Measure	Time frame	Description
Ranking of Reduced Sugar Recipe of Tea	Day of taste testings	Subjects ranked each recipe in order of likability as first, second or third.
Ranking of Full Sugar Recipe of Tea	day of taste testing	Subjects ranked each recipe in order of likability as first, second or third.
Ranking of Reduced Sugar Plus Spice Recipe of Tea	day of taste testing	Subjects ranked each recipe in order of likability as first, second or third.
Ranking of Full Sugar Recipe of Apple Crisp	day of taste testing	Subjects ranked each recipe in order of likability as first, second or third.
Ranking of Full Sugar Recipe of Oatmeal	day of taste testing	Subjects ranked each recipe in order of likability as first, second or third.
Ranking of Reduced Sugar Plus Spice Oatmeal	day of taste testing	Subjects ranked each recipe in order of likability as first, second or third.
Ranking of Reduced Sugar Recipe of Oatmeal	day of taste testing	Subjects ranked each recipe in order of likability as first, second or third.
Ranking of Reduced Sugar Recipe of Apple Crisp	day of taste testing	Subjects ranked each recipe in order of likability as first, second or third.
Ranking of Reduced Sugar Plus Spice Recipe of Apple Crisp	day of taste testing	Subjects ranked each recipe in order of likability as first, second or third.

Participant flow

Participants by arm

Arm	Count
Taste Testers 150 subjects were enrolled to taste three recipes of apple crisp, tea and oatmeal. Subjects were asked to paricitpate in tastings of all three items.Each subject was randomly assigned to one of six possible sequences to taste three recipes of each test item (apple crisp, tea and oatmeal). The three recipes were full sugar recipe (FS), reduced sugar recipe (RS) and reduced sugar plus spice recipe (RSS). Each subject was randomly assigned to one of the below sequence schedules for each taste test whereby A, B, and C refer to one of the three recipes (FS, RS, or RSS): Sequence 1: A, B, C Sequence 2: A, C, B Sequence 3: B, A, C Sequence 4: B, C, A Sequence 5: C, A, B Sequence 6: C, B, A Taste testings ofeach test item (apple crisp, tea and oatmeal) were done during separate weeks. Subjects tasted all three recipes of an item at one sitting (ie: subject completed apple crisp tastings during one seating during first week).	150
Total	150

Arm

Count

Taste Testers

150 subjects were enrolled to taste three recipes of apple crisp, tea and oatmeal. Subjects were asked to paricitpate in tastings of all three items.Each subject was randomly assigned to one of six possible sequences to taste three recipes of each test item (apple crisp, tea and oatmeal). The three recipes were full sugar recipe (FS), reduced sugar recipe (RS) and reduced sugar plus spice recipe (RSS). Each subject was randomly assigned to one of the below sequence schedules for each taste test whereby A, B, and C refer to one of the three recipes (FS, RS, or RSS): Sequence 1: A, B, C Sequence 2: A, C, B Sequence 3: B, A, C Sequence 4: B, C, A Sequence 5: C, A, B Sequence 6: C, B, A Taste testings ofeach test item (apple crisp, tea and oatmeal) were done during separate weeks. Subjects tasted all three recipes of an item at one sitting (ie: subject completed apple crisp tastings during one seating during first week).

150

Total

150

Withdrawals & dropouts

Period	Reason	FG000
Overall Study	unable to attend tasting due to schedule	3

Baseline characteristics

Characteristic	Taste Testers
Age, Continuous	32.9 years STANDARD_DEVIATION 10.6
Ethnicity (NIH/OMB) Hispanic or Latino	16 Participants
Ethnicity (NIH/OMB) Not Hispanic or Latino	114 Participants
Ethnicity (NIH/OMB) Unknown or Not Reported	20 Participants
Race (NIH/OMB) American Indian or Alaska Native	1 Participants
Race (NIH/OMB) Asian	18 Participants
Race (NIH/OMB) Black or African American	7 Participants
Race (NIH/OMB) More than one race	0 Participants
Race (NIH/OMB) Native Hawaiian or Other Pacific Islander	1 Participants
Race (NIH/OMB) Unknown or Not Reported	4 Participants
Race (NIH/OMB) White	119 Participants
Region of Enrollment United States	150 participants
Sex: Female, Male Female	118 Participants
Sex: Female, Male Male	32 Participants

Adverse events

Event type	EG000 affected / at risk	EG001 affected / at risk	EG002 affected / at risk
deaths Total, all-cause mortality	0 / 0	0 / 0	0 / 0
other Total, other adverse events	0 / 0	0 / 0	0 / 0
serious Total, serious adverse events	0 / 0	0 / 0	0 / 0

Outcome results

Primary

Overall Liking of Apple Crisp

Overall liking of apple crisp with a 9-point hedonic rating scale instrument (whereby 0 = dislike extremely and 9 = like extremely )

Time frame: Day of taste testing

Arm	Measure	Value (MEAN)	Dispersion
Full Sugar Recipe	Overall Liking of Apple Crisp	7.31 score on likert rating scale	Standard Deviation 1.23
Reduced Sugar Recipe	Overall Liking of Apple Crisp	6.83 score on likert rating scale	Standard Deviation 1.25
Reduced Sugar Plus Spice Recipe	Overall Liking of Apple Crisp	7.22 score on likert rating scale	Standard Deviation 1.37

Primary

Overall Liking of Oatmeal

Overall liking of oatmeal with a 9-point hedonic rating scale instrument (whereby 0 = dislike extremely and 9 = like extremely )