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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,
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| Label | Type | Description | Intervention Names |
|---|---|---|---|
| Pilot Plant control crisp | Experimental | 3 baked potato crisps (same content as standard recipe) produced in lab pilot plant |
|
| Thin crispy | Experimental | 3 baked potato crisps |
|
| Thin hard | Experimental | 3 baked potato crisps |
|
| Thick crispy | Experimental | 3 baked potato crisps |
|
| Thick hard | Experimental | 3 baked potato crisps |
|
| Name | Type | Description | Arm Group Labels | Other Names |
|---|---|---|---|---|
| Snack food | Other | Potato crisps, all with identical salted seasoning |
|
| Measure | Description | Time Frame |
|---|---|---|
| Eating rate | Fixed-portion (tree crisps of each of five types) that vary in hardness and thickness. | Day 1, during consumption of each fixed-portion product sample, from product entering the mouth to full consumption/swallow; approximately 1 minute per sample |
| Measure | Description | Time Frame |
|---|---|---|
| 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. | Day 1, immediately after consumption of each fixed-portion product sample; approximately 1 minute per sample |
| Measure | Description | Time Frame |
|---|---|---|
| Video recording of eating behavior | Oral processing variables such as eating rate (g/min), bite size (g/bite), and chews per bite | Day 1, during consumption of each fixed-portion product sample; approximately 1 minute per sample |
Inclusion Criteria:
Exclusion Criteria:
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| Name | Role | Phone | Extension | |
|---|---|---|---|---|
| David Clayton, PhD | Contact | 01223 762322 | david.clayton@leicester.ac.uk |
| Name | Affiliation | Role |
|---|---|---|
| David Clayton, PhD | University of Leicester | Principal Investigator |
| Facility | Status | City | State | ZIP | Country | Contacts |
|---|---|---|---|---|---|---|
| Nottingham Trent University | Clifton | Nottingham | NG11 8NS | United Kingdom |
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| ID | Term |
|---|---|
| D062410 | Snacks |
| ID | Term |
|---|---|
| D062407 | Meals |
| D005502 | Food |
| D000066888 | Diet, Food, and Nutrition |
| D010829 | Physiological Phenomena |
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| Appetite: Hunger | Rating of hunger using a 0-100 visual analogue scale | 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 | 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 | Day 1: Baseline (minute 0), before product consumption, and after completion of all product samples, approximately 15 minutes later |
| D019602 |
| Food and Beverages |