Modifying Whey Protein Fortified Drinks and Foods to Improve Perception, Whilst Accounting for Individual Differences in Age (At Home Study)
| Registry | NCT04869722 |
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| Status | Completed |
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| Phase | Not applicable |
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| Study type | Interventional; randomized, crossover, masking: single, other |
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| Enrollment | 116 (Actual) |
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| Sponsor | University of Reading (Other); collaborators: Volac International Limited |
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| Conditions | Individual Difference, Food Sensitivity, Food Preferences |
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| Interventions | Liquid Model, Solid Model (Behavioral) |
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| Dates | start 2021-04-21, primary completion 2021-05-15, completion 2021-05-15, first posted 2021-05-03, last updated 2021-05-27 |
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| Locations | 1 site in United Kingdom |
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-Summary
This study aims to investigate whether consumers differ in mouthdrying sensitivity and if mouthdrying can be modulated.
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+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
+Arms and interventions
| Arm | Type | Interventions | Description |
|---|
| Liquid Model | Experimental | Behavioral: Liquid Model | Whey protein beverages varying in protein levels |
| Solid Model | Experimental | Behavioral: Solid Model | Protein fortified scones varying in fat levels |
- Liquid Model (Behavioral): 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.
- Solid Model (Behavioral): 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.
+Outcome measures
Primary outcomes
- 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 outcomes
- 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")
+Eligibility
Sex: All, ages: 18 Years to any, accepts healthy volunteers
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
+Locations (1)
| Facility | City | Country | Status |
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| Sensory Science Centre, Department of Food and Nutritional Science, University of Reading, Reading, Berkshire, United Kingdom | Reading | United Kingdom | |
+Publications
- Norton V, Lignou S, Bull SP, Gosney MA, Methven L. An Investigation of the Influence of Age and Saliva Flow on the Oral Retention of Whey Protein and Its Potential Effect on the Perception and Acceptance of Whey Protein Beverages. Nutrients. 2020 Aug 19;12(9):2506. doi: 10.3390/nu12092506. PMID 32825104
- Norton V, Lignou S, Bull SP, Gosney MA, Methven L. Consistent Effects of Whey Protein Fortification on Consumer Perception and Liking of Solid Food Matrices (Cakes and Biscuits) Regardless of Age and Saliva Flow. Foods. 2020 Sep 21;9(9):1328. doi: 10.3390/foods9091328. PMID 32967299
- Bull SP, Hong Y, Khutoryanskiy VV, Parker JK, Faka M, Methven L. Whey protein mouth drying influenced by thermal denaturation. Food Qual Prefer. 2017 Mar;56(Pt B):233-240. doi: 10.1016/j.foodqual.2016.03.008. PMID 28260840
- Withers CA, Lewis MJ, Gosney MA, Methven L. Potential sources of mouth drying in beverages fortified with dairy proteins: A comparison of casein- and whey-rich ingredients. J Dairy Sci. 2014 Mar;97(3):1233-47. doi: 10.3168/jds.2013-7273. Epub 2014 Jan 17. PMID 24440265
+Investigators