Not provided
Not provided
Not provided
Not provided
Not provided
Not provided
Not provided
Not provided
Not provided
Not provided
Not provided
Not provided
Not provided
Not provided
Not provided
Not provided
Not provided
Not provided
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.
Not provided
Not provided
Not provided
Not provided
| Label | Type | Description | Intervention Names |
|---|---|---|---|
| Standard tortilla chip for Sensory Study | Active Comparator | Snack comparable to marketed version |
|
| Thicker than standard tortilla chip with same amount of seasoning per 100g for Sensory Study | Experimental | Snack |
|
| Standard extruded chip for Sensory Study | Active Comparator | Snack comparable to marketed version |
|
| Bigger extruded chip with same seasoning per 100g for Sensory Study | Experimental | Snack |
|
| Bigger extruded chip with same concentration of seasoning on surface per 100g for Sensory Study | Experimental | Snack |
|
| Standard tortilla chip for Ad libitum Study |
| Name | Type | Description | Arm Group Labels | Other Names |
|---|---|---|---|---|
| Tortilla corn chips 4-5 pieces, eat one piece at time | Other | Snack |
|
| Measure | Description | Time Frame |
|---|---|---|
| Satiation: Intake in grams | gram weight of consumption | 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 | 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 | 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 | 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 | 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 |
Not provided
Not provided
Inclusion Criteria:
Exclusion Criteria:
Not provided
Not provided
Not provided
Not provided
Not provided
| Name | Affiliation | Role |
|---|---|---|
| Qian Yang, PhD | University of Nottingham, Sensory Science Centre | Principal Investigator |
| Facility | Status | City | State | ZIP | Country | Contacts |
|---|---|---|---|---|---|---|
| University of Nottingham Sensory Science Centre | Sutton Bonington | Leicestershire | LE12 5RD | United Kingdom |
Not provided
Not provided
Not provided
Not provided
Not provided
Not provided
Not provided
Not provided
Not provided
Not provided
| Active Comparator |
Snack comparable to marketed version |
|
| Thicker than standard tortilla chip with same seasoning per 100g for Ad libitum Study | Experimental | Snack |
|
| Standard extruded chip for Ad libitum Study | Active Comparator | Snack comparable to marketed version |
|
| Bigger extruded chip with same seasoning per 100g for Ad libitum Study | Experimental | Snack |
|
| Bigger extruded chip with same concentration of seasoning on surface per 100g for Ad libitum Study | Experimental | Snack |
|
| Tortilla corn chips 90 grams | Other | Snack |
|
| Extruded corn chips 90 grams | Other | Snack |
|
| Extruded corn chips 4-5 pieces, eat one piece at time | Other | Snack |
|
| 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. |
| Perceived sensory properties (TCATA) | Using Temporal CATA (TCATA) choose all that apply from list of crunchy, hard, tooth clogging, loose particles, soft, airy melting | 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 | 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 | 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 | 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. |
| ID | Term |
|---|---|
| D003258 | Consumer Behavior |
| D010549 | Personal Satisfaction |
| ID | Term |
|---|---|
| D001519 | Behavior |
Not provided
Not provided