Sensory
Conditions
Keywords
snack, crisp, chip, potato, chewing
Brief summary
To analyse texturally altered crisp products that exhibit variations in hardness and thickness. The aim is to generate knowledge on how these properties influence eating behaviour (number of chews, rate of consumption, etc.), sensory and liking ratings in a fixed-portion laboratory setting. To assess whether reducing rate of consumption will maintain consumer acceptability,
Interventions
OTHERSnack food
Potato crisps, all with identical salted seasoning
Sponsors
PepsiCo Global R&D
Study design
Allocation
RANDOMIZED
Intervention model
CROSSOVER
Primary purpose
BASIC_SCIENCE
Masking
QUADRUPLE (Subject, Caregiver, Investigator, Outcomes Assessor)
Eligibility
Sex/Gender
ALL
Age
18 Years to 50 Years
Healthy volunteers
Yes
Inclusion criteria
* 18 to 50 years of age * Regular crisp consumer (e.g. at least two to three times a month or more) * Provide informed consent
Exclusion criteria
* Those who are on a restricted diet due to weight loss or maintenance purposes * Have abnormal eating speeds (tested via the carrot test) * Smoke or vape * Being pregnant or breastfeeding * Very high exercise loads that may influence appetite * Allergy or intolerance to any of the product ingredients
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Eating rate | Day 1, during consumption of each fixed-portion product sample, from product entering the mouth to full consumption/swallow; approximately 1 minute per sample | Fixed-portion (tree crisps of each of five types) that vary in hardness and thickness. |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| Participant responses to texture | Day 1, immediately after consumption of each fixed-portion product sample; approximately 1 minute per sample | Rating of perceived texture attributes (dryness, hardness, chewiness, flavour intensity, crunchiness, oiliness, aftertaste) using a 0-100 visual analogue scale, and overall liking) with written anchors tailored to the question. Higher scores reflect a greater subjective feeling of the variable being measured. |
| Appetite: Hunger | Day 1: Baseline (minute 0), before product consumption, and after completion of all product samples, approximately 15 minutes later | Rating of hunger using a 0-100 visual analogue scale |
| Appetite: Fullness | Day 1: Baseline (minute 0), before product consumption, and after completion of all product samples, approximately 15 minutes later | Rating of fullness using a 0-100 visual analogue scale |
| Appetite: Desire to eat | Day 1: Baseline (minute 0), before product consumption, and after completion of all product samples, approximately 15 minutes later | Rating of desire to eat using a 0-100 visual analogue scale |
Countries
United Kingdom
Contacts
PRINCIPAL_INVESTIGATORDavid Clayton, PhD
University of Leicester
Outcome results
None listed