NCT04302779

Investigating the Influence of Age and Saliva Flow on the Perception of Protein Fortified Foods and Beverages

• Status: Completed
• Phase: N/A
• Study type: Interventional
• Enrollment: 70 (actual)
• Sponsor: University of Reading · Academic / Other
• Sex: All
• Age: 18 Years
• Healthy volunteers: Accepted

Summary

Brief Summary: This study aims to investigate whether protein fortification of foods and beverages causes mouthdrying and mucoadhesion and whether this is influenced by age and saliva flow.

Detailed description

To investigate whether whey protein beverages cause mouthdrying in older adults and if perception and acceptance are influenced by repeated consumption, age and individual differences in saliva flow. To investigate whether protein fortification of cupcakes causes mouthdrying and if perception and acceptance are influenced by repeated consumption, age and individual differences in saliva flow in a home environment. To investigate whether mucoadhesion is present within different food models, if sensitivity to mucoadhesion increases with age and to determine if a reduced salivary flow results in strengthened mucoadhesion.

Conditions

• Individual Difference
• Food Sensitivity
• Food Preferences

Interventions

Type	Name	Description
BEHAVIORAL	Solid Model	Cupcakes will be used, with the amount of protein varied to study the effect on perception of the products (using sensory methods rating drying and discrimination tests 'which is the stronger in drying'). Measuring mucoadhesion via protein content remaining in saliva samples following consumption of cupcakes.
BEHAVIORAL	Liquid Model	To study the perception of whey protein beverages using repeated consumption sensory methods (e.g. rating mouthdrying over repeated sips of the drink).

Timeline

• Start date: 2020-02-13
• Primary completion: 2020-03-19
• Completion: 2020-03-19
• First posted: 2020-03-10
• Last updated: 2021-03-12

Locations

1 site across 1 country: United Kingdom