Perceived Satiety and Consumer Sensory Acceptance of Functional Foods Enriched With Edible Insect and Plant Proteins

NCT ID: NCT07181408

Last Updated: 2025-09-29

Basic Information

• Recruitment Status: COMPLETED
• Clinical Phase: NA
• Total Enrollment: 100 participants
• Study Classification: INTERVENTIONAL
• Study Start Date: 2024-11-10
• Study Completion Date: 2025-07-24

Brief Summary

This randomized, single-blind, triple crossover study investigated the effects of baked snacks containing either cricket flour (Acheta domesticus), pea flour (both at 15%), or a wheat flour-based control. One hundred adult participants were recruited and consumed each of the three products across separate sessions. Data were collected on sociodemographic characteristics, hunger and satiety perceptions using visual analogue scales (VAS), gastrointestinal tolerability via a post-consumption questionnaire, hedonic liking assessed with a 9-point scale, and sensory and emotional responses using Check-All-That-Apply (CATA) questionnaires.

Detailed Description

The present experimental study aimed to evaluate the subjective responses of consumers following the consumption of three types of savory snacks differing in protein composition: a conventional control snack, one enriched with cricket flour (Acheta domesticus), and one enriched with pea flour. The trial was designed as a randomized, single-blind, triple crossover intervention study. A total of 100 healthy adult volunteers were recruited, aged between 18 and 65 years, with a body mass index (BMI) ranging from 18.5 to 29.9 kg/m². Each participant consumed a single 50-gram portion of each product, with a seven-day washout period between sessions. The order of product administration was randomized. All tastings were carried out in a fasting state, preferably in the morning, to standardize metabolic conditions. During each session, the following data were collected:

• Sociodemographic characteristics, assessed at baseline via questionnaire;
• Perceived satiety, measured using a Visual Analogue Scale (VAS) at 60, 120, 180, 240, and 300 minutes after the end of the meal;
• Gastrointestinal tolerability, evaluated through a post-consumption questionnaire addressing symptoms such as bloating, nausea, and abdominal discomfort;
• Hedonic evaluation, assessed using a 9-point hedonic scale to determine product acceptability;
• Sensory and emotional responses, collected through Check-All-That-Apply (CATA) questionnaires.

Conditions

Healthy Volunteer

Study Design

• Allocation Method: RANDOMIZED
• Intervention Model: CROSSOVER
• Primary Study Purpose: OTHER
• Blinding Strategy: SINGLE

Study Groups

Cricket Flour-Enriched Snack

savory snack enriched with 15% cricket flour

Group Type: EXPERIMENTAL

Snack enriched with 15% cricket flour

Intervention Type: OTHER

Consumption of a single 50-gram portion of a snack enriched with 15% cricket flour (Acheta domesticus).

Pea Flour-Enriched Snack

savory snack enriched with 15% pea flour

Group Type: EXPERIMENTAL

Snack enriched with 15% pea flour.

Intervention Type: OTHER

Consumption of a single 50-gram portion of a snack enriched with 15% pea flour.

Control Snack (Wheat Flour-Based)

conventional savory snack made of wheat flour.

Group Type: PLACEBO_COMPARATOR

Wheat flour-based control snack

Intervention Type: OTHER

Consumption of a single 50-gram portion of a wheat flour-based control snack.

Interventions

Wheat flour-based control snack

Consumption of a single 50-gram portion of a wheat flour-based control snack.

Intervention Type: OTHER

Snack enriched with 15% cricket flour

Consumption of a single 50-gram portion of a snack enriched with 15% cricket flour (Acheta domesticus).

Intervention Type: OTHER

Snack enriched with 15% pea flour.

Consumption of a single 50-gram portion of a snack enriched with 15% pea flour.

Intervention Type: OTHER

Eligibility Criteria

Inclusion Criteria

• Healthy volunteer subjects aged between 18 and 65 years;
• Body mass index (BMI) between 18.5 and 29.9 kg/m²

Exclusion Criteria

• Diagnosis of diabetes mellitus;
• Thyroid disorders;
• Food allergies;
• Gastrointestinal and/or systemic diseases (including renal, hepatic, cardiovascular, or any other organ-related conditions);
• Regular use of medications or dietary supplements;
• Pregnancy or lactation;
• Following specific dietary regimens (vegetarian or vegan).

• Minimum Eligible Age: 18 Years
• Maximum Eligible Age: 65 Years
• Eligible Sex: ALL
• Accepts Healthy Volunteers: Yes

Sponsors

University of Turin, Italy

OTHER

Sponsor Role: lead

Responsible Party

Responsibility Role: SPONSOR

Locations

University of Torino

Torino, , Italy

Countries

Italy

Provided Documents

Document Type: Study Protocol and Informed Consent Form

View Document

Other Identifiers

NOODLE

Identifier Type: -

Identifier Source: org_study_id