To analyze prototypes developed with the base and seasonings of products that exhibit variations in chip thickness and size. The information obtained from this analysis will serve as the basis for subsequent research to explore different prototype options with increased satiation properties.
There are two study components, a sensory study and an ad libitum study. Eighty-eight participants will test tortilla chips and eighty-eight will test extruded chips in the sensory study. On a first-come first-served basis, forty-four of the eighty-eight chip participants from the sensory testing phase will test tortilla chips, and forty-four of the eighty-eight extruded chip participants will test extruded chips in the ad libitum study.
Study Type
INTERVENTIONAL
Allocation
RANDOMIZED
Purpose
BASIC_SCIENCE
Masking
QUADRUPLE
Enrollment
178
Snack
Snack
University of Nottingham Sensory Science Centre
Sutton Bonington, Leicestershire, United Kingdom
Satiation: Intake in grams
gram weight of consumption
Time frame: Total grams consumed at each 30-minute ad libitum testing session from beginning of eating until end of eating on separate days, two test visits for tortilla chips arm and three test visits for extruded chips arm.
Satiation: Nutrition
Intake in calories
Time frame: Total calories consumed at each 30-minute ad libitum testing session from beginning of eating until end of eating on separate days, two test visits for tortilla chips arm and three test visits for extruded chips arm.
Duration of eating
In minutes
Time frame: Timed from beginning of eating until end of eating at each 30-minute ad libitum testing sessions on separate days, two test visits for tortilla chips arm and three test visits for extruded chips arm.
Rate of consumption
Speed of eating in minutes
Time frame: Measured in grams per minute at each 30-minute ad libitum testing session from beginning of eating until end of eating, on separate days, two test visits for tortilla chips arm and three test visits for extruded chips arm.
Consumer response: Liking
9-point hedonic scale from extremely dislike to extremely like
Time frame: At end of eating each product at the one 45-minute sensory session, and at end of each 30-minute ad libitum session on separate days, two visits for the tortilla chips arm and three visits for the extruded chips arm. Higher score is the better outcome.
Consumer response: Satisfaction
9-point hedonic scale from extremely dissatisfied to extremely satisfied
Time frame: At end of eating each product at the one 45-minute sensory session and at end of each ad libitum session on separate days, two visits for tortilla chips arm and three visits for the extruded chips arm. Higher satisfaction is a better outcome.
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Snack
Perceived sensory properties (TCATA)
Using Temporal CATA (TCATA) choose all that apply from list of crunchy, hard, tooth clogging, loose particles, soft, airy melting
Time frame: Over a period of 60 seconds for each product at the one 45-minute sensory session and at each ad libitum session on separate days, two visits for tortilla chips arm and three visits for the extruded chips arm.
Perceived sensory properties (CATA)
CATA
Time frame: Check all that apply for each product while sampling them at the one 45-minute sensory session. A favorable rating would be a better outcome.
Emotional responses using CATA
Essence 25 using CATA
Time frame: Check all that apply for each product while sampling them at the one 45-minute sensory session. Positive ratings would be a better outcome than negative..
Hunger and Fullness and how much could you eat right now
Using a 3 item Visual Analog Scale (VAS) to mark along 100 mm line the level of hunger and fullness from not at all to totally full
Time frame: Before eating and right after eating as much as they want to eat at each 30-minute ad libitum session on separate days, two visits for tortilla chips arm and three visits for the extruded chips arm.