This study aims to investigate whether consumers differ in mouthdrying sensitivity and if mouthdrying can be modulated.
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
Study Type
INTERVENTIONAL
Allocation
RANDOMIZED
Purpose
OTHER
Masking
SINGLE
Enrollment
116
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.
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.
Sensory Science Centre, Department of Food and Nutritional Science, University of Reading, Reading, Berkshire, United Kingdom
Reading, United Kingdom
Whey Protein Beverages Mouthdrying Just Noticeable Difference Threshold
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)
Time frame: 1 hour (sampled at visit one)
Whey Protein Beverages Mouthdrying Ratings
Perceived mouthdrying from whey protein beverages varying in protein levels using data from sensory methods (rating mouthdrying)
Time frame: 1 hour (sampled at visit one)
Modulating mouthdrying
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")
Time frame: 1 hour (sampled at visit one)
This platform is for informational purposes only and does not constitute medical advice. Always consult a qualified healthcare professional.