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.
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.
Study Type
INTERVENTIONAL
Allocation
RANDOMIZED
Purpose
OTHER
Masking
SINGLE
Enrollment
100
Consumption of a single 50-gram portion of a wheat flour-based control snack.
Consumption of a single 50-gram portion of a snack enriched with 15% cricket flour (Acheta domesticus).
Consumption of a single 50-gram portion of a snack enriched with 15% pea flour.
University of Torino
Torino, Italy
Postprandial Subjective Satiety Perception
Satiety perception will be assessed using the Visual Analogue Scale (VAS; 0-100 mm), where 0 = "not satiated at all" and 100 = "extremely satiated". Higher scores indicate greater satiety.
Time frame: 60, 120, 180, 240, and 300 minutes post-consumption.
Postprandial Hunger
Hunger perception will be assessed using the Visual Analogue Scale (VAS; 0-100 mm), where 0 = "not hungry at all" and 100 = "extremely hungry". Higher scores indicate greater hunger.
Time frame: 60, 120, 180, 240, and 300 minutes post-consumption.
Postprandial Gastric Fullness
Gastric fullness perception will be assessed using the Visual Analogue Scale (VAS; 0-100 mm), where 0 = "not full at all" and 100 = "extremely full". Higher scores indicate greater fullness.
Time frame: 60, 120, 180, 240, and 300 minutes post-consumption.
Prospective Food Consumption
Prospective food consumption will be assessed using the Visual Analogue Scale (VAS; 0-100 mm), where 0 = "no desire to eat at all" and 100 = "extreme desire to eat". Higher scores indicate greater desire for food intake.
Time frame: 60, 120, 180, 240, and 300 minutes post-consumption.
Gastrointestinal Symptoms Evaluation
Self-reported evaluation of gastrointestinal symptoms potentially related to snack consumption, assessed using the Gastrointestinal Symptom Rating Scale (GSRS). The GSRS uses a 10-point Likert scale (1 = no symptoms, 10 = very severe symptoms). Higher scores indicate more severe gastrointestinal symptoms.
Time frame: Within 24 hours after snack intake.
Sensory Acceptability
Evaluation of overall sensory acceptability of the snack products, including visual appearance, odor, taste, texture, general liking, and purchase intent. Assessments will be performed using a Visual Analogue Scale (VAS; 0-100 mm), where 0 mm represents "dislike extremely / not acceptable at all" and 100 mm represents "like extremely / highly acceptable". Higher scores indicate greater sensory acceptability.
Time frame: Immediately after snack consumption.
Emotional and Descriptive Food Experience
Exploration of the emotional and sensory descriptive dimension of the eating experience using Check-All-That-Apply (CATA) questionnaires. Participants will select all terms that describe their experience of the snack. Since this is a categorical measure, no numerical scale is applied. Data will be analyzed as the frequency of selection of each descriptor.
Time frame: Immediately after snack consumption.
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