NCT04869722

Modifying Whey Protein Fortified Drinks and Foods

Modifying Whey Protein Fortified Drinks and Foods to Improve Perception, Whilst Accounting for Individual Differences in Age (At Home Study)

• Status: Completed
• Phase: N/A
• Study type: Interventional
• Enrollment: 116 (actual)
• Sponsor: University of Reading · Academic / Other
• Sex: All
• Age: 18 Years
• Healthy volunteers: Accepted

Summary

This study aims to investigate whether consumers differ in mouthdrying sensitivity and if mouthdrying can be modulated.

Detailed description

1. To investigate whether older adults are more sensitive to whey protein derived mouthdrying compared with younger adults 2. To investigate whether increasing fat levels in a solid whey protein model influences mouthdrying perception

Conditions

• Individual Difference
• Food Sensitivity
• Food Preferences

Interventions

Type	Name	Description
BEHAVIORAL	Liquid Model	Whey protein beverages will be used, with the amount of protein varied to study the effect on perception of the products (using sensory methods rating mouthdrying and discrimination tests 'which sample is more mouthdrying') all measured at home.
BEHAVIORAL	Solid Model	Protein fortified scones will be used, with the amount of fat varied to study the effect on perception of the products (using sensory methods rating mouthdrying and discrimination tests 'which sample is more mouthdrying') all measured at home.

Timeline

• Start date: 2021-04-21
• Primary completion: 2021-05-15
• Completion: 2021-05-15
• First posted: 2021-05-03
• Last updated: 2021-05-27

Locations

1 site across 1 country: United Kingdom