This study aims to reduce the amount of sugar in a particular food item and add spices to see if the food liking of that item rates as high or higher in a post meal survey. Through taste testing of the menu items (using sequential monadic CLT methodology) the investigators will determine an opinion of the participants. Results of these surveys will determine whether participants enjoy the reduced sugar options as much as their full sugar counterparts.
The investigators will compare the overall consumer acceptability of each of three test items (tea, oatmeal and apple crisp) across the three test conditions using central location test (CLT) and cross-over design. The three test conditions for each test item will be (1) Full sugar ("FS"), (2) reduced sugar (and calorie) with no added spice ("RS") and (3) reduced sugar (and calorie) plus spice ("RSS"). The two reduced sugar items will be matched for calories. Subjects will be provided the test items using sequential monadic CLT methodology (Central Location Test methodology which involves product evaluation after a brief exposure (one sample-subject contact) under standardized conditions whereby subjects are given each of the 3 recipes of each test item (e.g., oatmeal with full sugar, oatmeal with reduced sugar, oatmeal with reduced plus spice) back to back (all within one sitting) in a random order. The investigators are interested in using the sequential monadic CLT methodology and having subjects taste all 3 recipes of each item in one sitting which is a commonly used test modality for sensory studies.
Study Type
INTERVENTIONAL
Allocation
RANDOMIZED
Purpose
OTHER
Masking
SINGLE
Enrollment
150
Subjects tasted the three recipes (full sugar recipe, reduced sugar recipe, and reduced sugar plus spice recipe) of apple crisp in a randomized sequence schedule. Tastings for each test item (apple crisp, tea and oatmeal) were done during separate weeks. Subjects tasted each recipe of an item at one sitting (ie: subject completed apple crisp tastings during one seating during first week, oatmeal tastings during one seating the next week and tea tastings during one seating the next and final week).
Subjects tasted the three recipes (full sugar recipe, reduced sugar recipe, and reduced sugar plus spice recipe) of tea in a randomized sequence schedule. Tastings for each test item (apple crisp, tea and oatmeal) were done during separate weeks. Subjects tasted each recipe of an item at one sitting (ie: subject completed apple crisp tastings during one seating during first week, oatmeal tastings during one seating the next week and tea tastings during one seating the next and final week).
Overall Liking of Apple Crisp
Overall liking of apple crisp with a 9-point hedonic rating scale instrument (whereby 0 = dislike extremely and 9 = like extremely )
Time frame: Day of taste testing
Overall Liking of Tea
Overall liking of tea with a 9-point hedonic rating scale instrument (whereby 0 = dislike extremely and 9 = like extremely )
Time frame: day of taste testing
Overall Liking of Oatmeal
Overall liking of oatmeal with a 9-point hedonic rating scale instrument (whereby 0 = dislike extremely and 9 = like extremely )
Time frame: day of taste testing
Ranking of Full Sugar Recipe of Apple Crisp
Subjects ranked each recipe in order of likability as first, second or third.
Time frame: day of taste testing
Ranking of Reduced Sugar Recipe of Apple Crisp
Subjects ranked each recipe in order of likability as first, second or third.
Time frame: day of taste testing
Ranking of Reduced Sugar Plus Spice Recipe of Apple Crisp
Subjects ranked each recipe in order of likability as first, second or third.
Time frame: day of taste testing
Ranking of Reduced Sugar Recipe of Tea
Subjects ranked each recipe in order of likability as first, second or third.
Time frame: Day of taste testings
Ranking of Full Sugar Recipe of Tea
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Subjects tasted the three recipes (full sugar recipe, reduced sugar recipe, and reduced sugar plus spice recipe of oatmeal in a randomized sequence schedule. Tastings for each test item (apple crisp, tea and oatmeal) were done during separate weeks. Subjects tasted each recipe of an item at one sitting (ie: subject completed apple crisp tastings during one seating during first week, oatmeal tastings during one seating the next week and tea tastings during one seating the next and final week).
Subjects ranked each recipe in order of likability as first, second or third.
Time frame: day of taste testing
Ranking of Reduced Sugar Plus Spice Recipe of Tea
Subjects ranked each recipe in order of likability as first, second or third.
Time frame: day of taste testing
Ranking of Reduced Sugar Recipe of Oatmeal
Subjects ranked each recipe in order of likability as first, second or third.
Time frame: day of taste testing
Ranking of Full Sugar Recipe of Oatmeal
Subjects ranked each recipe in order of likability as first, second or third.
Time frame: day of taste testing
Ranking of Reduced Sugar Plus Spice Oatmeal
Subjects ranked each recipe in order of likability as first, second or third.
Time frame: day of taste testing