Food Preferences, Food Sensitivity, Individual Difference
Conditions
Keywords
Older adults, Mouthdrying, Protein fortified foods and beverages
Brief summary
This study aims to investigate whether consumers differ in mouthdrying sensitivity and if mouthdrying can be modulated.
Detailed description
1. To investigate whether older adults are more sensitive to whey protein derived mouthdrying compared with younger adults 2. To investigate whether increasing fat levels in a solid whey protein model influences mouthdrying perception
Interventions
BEHAVIORALLiquid 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.
BEHAVIORALSolid 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
Volac International Limited
University of Reading
Study design
Allocation
RANDOMIZED
Intervention model
CROSSOVER
Primary purpose
OTHER
Masking
SINGLE (Subject)
Masking description
All samples provided to the participant are labelled with 3 digit random codes
Intervention model description
This study involves both a crossover design where each participant tastes different protein fortified products with an appropriate break between the tasting. It is also both a within and between groups design as the responses from the older volunteers will be compared with the younger volunteers. The study will be conducted single blind as it not feasible to blind the researcher. Each participant will attend 1 study visits and all products will be presented with random blinding codes.
Eligibility
Sex/Gender
ALL
Age
18 Years to No maximum
Healthy volunteers
Yes
Inclusion criteria
* Age (18-30 years or over 65 years) * Healthy
Exclusion criteria
* Relevant food allergies or intolerance * Outside age criteria * Diabetic * Had oral surgery * Had a stroke * Smoker * Cancer Taking prescribed medication that could influence study outcomes Anyone who currently has COVID-19 symptoms or who has had COVID-19 within the last 4 weeks
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Whey Protein Beverages Mouthdrying Just Noticeable Difference Threshold | 1 hour (sampled at visit one) | Perceived mouthdrying from whey protein beverages varying in protein levels using data from sensory methods (discrimination tests asking which sample is more mouthdrying in each pair) |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| Whey Protein Beverages Mouthdrying Ratings | 1 hour (sampled at visit one) | Perceived mouthdrying from whey protein beverages varying in protein levels using data from sensory methods (rating mouthdrying) |
| Modulating mouthdrying | 1 hour (sampled at visit one) | Perceived mouthdrying from protein fortified scones varying in fat levels using data from sensory methods (rating mouthdrying as well as discrimination tests which sample is more mouthdrying) |
Countries
United Kingdom
Outcome results
None listed