Impact of Crisp Hardness and Thickness on Eating Behaviour

PepsiCo Global R&D23 enrolled

Overview

To analyse texturally altered crisp products that exhibit variations in hardness and thickness. The aim is to generate knowledge on how these properties influence eating behaviour (number of chews, rate of consumption, etc.), sensory and liking ratings in a fixed-portion laboratory setting. To assess whether reducing rate of consumption will maintain consumer acceptability,

Study Type

INTERVENTIONAL

Allocation

RANDOMIZED

Purpose

BASIC_SCIENCE

Masking

QUADRUPLE

Enrollment

Conditions

Sensory

Interventions

Snack foodOTHER

Potato crisps, all with identical salted seasoning

Eligibility

Sex: ALLMin age: 18 YearsMax age: 50 YearsHealthy volunteers:

Medical Language ↔ Plain English

Inclusion Criteria: * 18 to 50 years of age * Regular crisp consumer (e.g. at least two to three times a month or more) * Provide informed consent Exclusion Criteria: * Those who are on a restricted diet due to weight loss or maintenance purposes * Have abnormal eating speeds (tested via the carrot test) * Smoke or vape * Being pregnant or breastfeeding * Very high exercise loads that may influence appetite * Allergy or intolerance to any of the product ingredients

Locations (1)

Nottingham Trent University

Clifton, Nottingham, United Kingdom

Outcomes

Primary Outcomes

Eating rate

Fixed-portion (tree crisps of each of five types) that vary in hardness and thickness.

Time frame: Day 1, during consumption of each fixed-portion product sample, from product entering the mouth to full consumption/swallow; approximately 1 minute per sample

Secondary Outcomes

Participant responses to texture

Rating of perceived texture attributes (dryness, hardness, chewiness, flavour intensity, crunchiness, oiliness, aftertaste) using a 0-100 visual analogue scale, and overall liking) with written anchors tailored to the question. Higher scores reflect a greater subjective feeling of the variable being measured.

Time frame: Day 1, immediately after consumption of each fixed-portion product sample; approximately 1 minute per sample

Appetite: Hunger

Rating of hunger using a 0-100 visual analogue scale

Time frame: Day 1: Baseline (minute 0), before product consumption, and after completion of all product samples, approximately 15 minutes later

Appetite: Fullness

Rating of fullness using a 0-100 visual analogue scale

Time frame: Day 1: Baseline (minute 0), before product consumption, and after completion of all product samples, approximately 15 minutes later

Appetite: Desire to eat

Rating of desire to eat using a 0-100 visual analogue scale

Time frame: Day 1: Baseline (minute 0), before product consumption, and after completion of all product samples, approximately 15 minutes later

Data from ClinicalTrials.gov

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