Acoustic Tribology Validation Study

Study Results

Results pending

The study team has not published outcome measurements, participant flow, or safety data for this trial yet. Check back later for updates.

Basic Information

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Recruitment Status

COMPLETED

Total Enrollment

17 participants

Study Classification

OBSERVATIONAL

Study Start Date

2014-11-30

Study Completion Date

2015-01-31

Brief Summary

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Dairy-based beverages contain fat and sugars. As both contribute to the energy intake upon consumption, food industry strives to reduce these ingredients while maintaining the taste, texture and aroma properties of the beverages. A successful reduction of fat and sugar from drinks has still proven a great challenge since consumers have less preference for the mouth feel of reformulated beverages than for the regular beverages. Mainly because instrumental measures like rheology and traditional tribology do not entirely predict the experienced mouth feel, there is an interest in alternative correlates for mouth feel aspects related to fat and sugar perception. In a recent study it was demonstrated that vibrations produced during interaction between the tongue, palate and beverages during consumption are very sensitive to the amount of fat and texturizers in the beverage. The present study aims at clarifying that relation for a larger panel of human subjects, by systematically evaluating vibration spectra during consumption of dairy beverages that differ in fat content, sugar content or pH. Secondly, the correlation of vibration spectra (acoustic tribology) with mouth feel-related sensory properties and composition of fat deposits on the tongue will be assessed.

Detailed Description

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Conditions

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Mouth Feel in Relation to Food Preference and Energy Intake

Keywords

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mouth feel acoustic tribology vibration spectrum sensory perception

Study Design

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Observational Model Type

OTHER

Study Time Perspective

OTHER

Eligibility Criteria

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Inclusion Criteria

* Age 18-65 years
* Healthy set of teeth
* Ability to work with sensory descriptors for dairy products.
* Able to produce an acoustic signal that is larger than the background signal
* Voluntary participation
* Having given written informed consent
* Willing to comply with study procedures
* Willing to accept use of all encoded data, including publication, and the confidential use and storage of all data
* Willing to accept disclosure of the financial benefit of participation in the study to the authorities concerned

Exclusion Criteria

* Wearing dentures
* Inability to comply with instructions for acoustic tribology
* A self-reported food allergy or sensitivity for ingredients of the test products

Minimum Eligible Age

18 Years

Maximum Eligible Age

65 Years

Eligible Sex

ALL

Accepts Healthy Volunteers

Yes

Responsible Party

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Responsibility Role SPONSOR

Principal Investigators

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Harold Bult, PhD

Role: PRINCIPAL_INVESTIGATOR

NIZO Food Research

Locations

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NIZO food research

Ede, , Netherlands

Site Status

Countries

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Netherlands

Other Identifiers

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NIZO 105356

Identifier Type: -

Identifier Source: org_study_id