The study investigates the sensory characteristics, consumer perception and the effect on satiety and food intake of the meal with added Chondrus crispus seaweed produced by Acadian Seaplants in Atlantic Canada.
Study Type
INTERVENTIONAL
Allocation
RANDOMIZED
Purpose
BASIC_SCIENCE
Masking
SINGLE
Enrollment
32
Meal with seaweed
Appetite Lab
Halifax, Nova Scotia, Canada
RECRUITINGSubjective Appetite
The average subjective appetite is a result of the desire to eat, hunger, prospective food consumption, and fullness.
Time frame: 0-120 minutes
Food Intake
Ad libitum food intake is being measured with crustless pizza until the participants feel comfortably full.
Time frame: 120 minutes
Physical Comfort
The subjective feelings of gastrointestinal discomfort, wellness, perceived energy, and fatigue levels.
Time frame: 0-120 minutes
Mastication
The number of chewing cycles per bite.
Time frame: 5 minutes
Taste and other sensory characteristics
The hedonic and intensity perceptions, including pleasantness, taste, texture, chewing, and other sensory characteristics.
Time frame: 0, 120 minutes
This platform is for informational purposes only and does not constitute medical advice. Always consult a qualified healthcare professional.