Impact of Chip Thickness and Size on Eating Responses

Impact of Chip Thickness and Size on Eating Responses

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.

Inclusion Criteria:

• Report eating tortilla and/or extruded chips regularly, non-rejector of cheese flavor chips
• Provide informed consent
• Speak and understand English without difficulty
• Willing to eat similar food the day prior and on the day of each visit to the testing facility for ad libitum sessions
• Describe yourself as generally healthy

Exclusion Criteria:

• Those who are on restricted diet due to a weight loss or maintenance purpose
• Participants with class III occlusions for ad libitum sessions
• Have abnormal taste, chewing and smell ability
• Smoke or vape
• Being pregnant or breastfeeding
• Allergic or intolerance to any of the product ingredients (section 6), especially milk and wheat
• Participation in a sensory clinical trial within past 7 days (we do not expect carryover issue from the taste testing)
• Participation in any PepsiCo trial within past 6 months