Investigating Consumers Perception and Acceptance of Whey Beverages

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

Clinical Phase

NA

Total Enrollment

40 participants

Study Classification

INTERVENTIONAL

Study Start Date

2020-08-06

Study Completion Date

2020-09-10

Brief Summary

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Brief Summary: This study aims to investigate whether protein fortification of beverages causes mouthdrying and mucoadhesion and whether this is influenced by saliva flow.

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Detailed Description

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To investigate whether whey protein beverages causes mouthdrying and reduces acceptability compared with a control beverage (whey permeate beverage) and to determine whether manipulating salivary flow rates influences mouthdrying.

To determine whether mucoadhesion is a probable cause of mouthdrying.

Conditions

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Individual Difference Food Sensitivity Food Preferences

Study Design

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Allocation Method

RANDOMIZED

Intervention Model

CROSSOVER

This study involves both a crossover design where each participant tastes both the control product and the protein fortified product with an appropriate break between the two sessions. The study will be conducted single blind as it not feasible to blind the researcher. Each participant will attend 2 study visits and all foods will be presented with random blinding codes.

Primary Study Purpose

OTHER

Blinding Strategy

SINGLE

Participants

Study Groups

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Protein Beverage

Whey Protein Beverage

Group Type EXPERIMENTAL

Liquid Model

Intervention Type BEHAVIORAL

To study the perception of whey beverages using sensory methods (rating drying as well as discrimination tests "which is the stronger in drying")

Measuring mucoadhesion via protein content remaining in saliva following swallowing of whey protein and whey permeate beverages.

Control Beverage

Whey Permeate Beverage

Group Type EXPERIMENTAL

Liquid Model

Intervention Type BEHAVIORAL

To study the perception of whey beverages using sensory methods (rating drying as well as discrimination tests "which is the stronger in drying")

Measuring mucoadhesion via protein content remaining in saliva following swallowing of whey protein and whey permeate beverages.

Interventions

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Liquid Model

To study the perception of whey beverages using sensory methods (rating drying as well as discrimination tests "which is the stronger in drying")

Measuring mucoadhesion via protein content remaining in saliva following swallowing of whey protein and whey permeate beverages.

Intervention Type BEHAVIORAL

Eligibility Criteria

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Inclusion Criteria

* Healthy
* No food allergies or intolerances
* Non smokers

Exclusion Criteria

* Taking prescribed medication that could influence study outcomes (such as saliva flow)
* Relevant food allergies or intolerances
* Outside age criteria
* Cancer
* Had oral surgery or a stroke
* Smoker
* Diabetic
* Anyone who currently has COVID-19 symptoms or who has had COVID-19 within the last 4 weeks

Minimum Eligible Age

18 Years

Maximum Eligible Age

30 Years

Eligible Sex

ALL

Accepts Healthy Volunteers

Yes