NCT07181408

Perceived Satiety and Consumer Sensory Acceptance of Functional Foods Enriched With Edible Insect and Plant Proteins

Assessment of the Impact of Functional Foods Enriched With Cricket and Pea Proteins on Perceived Satiety and Consumer Sensory Acceptance

• Status: Completed
• Phase: N/A
• Study type: Interventional
• Enrollment: 100 (actual)
• Sponsor: University of Turin, Italy · Academic / Other
• Sex: All
• Age: 18 Years – 65 Years
• Healthy volunteers: Accepted

Summary

This randomized, single-blind, triple crossover study investigated the effects of baked snacks containing either cricket flour (Acheta domesticus), pea flour (both at 15%), or a wheat flour-based control. One hundred adult participants were recruited and consumed each of the three products across separate sessions. Data were collected on sociodemographic characteristics, hunger and satiety perceptions using visual analogue scales (VAS), gastrointestinal tolerability via a post-consumption questionnaire, hedonic liking assessed with a 9-point scale, and sensory and emotional responses using Check-All-That-Apply (CATA) questionnaires.

Detailed description

The present experimental study aimed to evaluate the subjective responses of consumers following the consumption of three types of savory snacks differing in protein composition: a conventional control snack, one enriched with cricket flour (Acheta domesticus), and one enriched with pea flour. The trial was designed as a randomized, single-blind, triple crossover intervention study. A total of 100 healthy adult volunteers were recruited, aged between 18 and 65 years, with a body mass index (BMI) ranging from 18.5 to 29.9 kg/m². Each participant consumed a single 50-gram portion of each product, with a seven-day washout period between sessions. The order of product administration was randomized. All tastings were carried out in a fasting state, preferably in the morning, to standardize metabolic conditions. During each session, the following data were collected: * Sociodemographic characteristics, assessed at baseline via questionnaire; * Perceived satiety, measured using a Visual Analogue Scale (VAS) at 60, 120, 180, 240, and 300 minutes after the end of the meal; * Gastrointestinal tolerability, evaluated through a post-consumption questionnaire addressing symptoms such as bloating, nausea, and abdominal discomfort; * Hedonic evaluation, assessed using a 9-point hedonic scale to determine product acceptability; * Sensory and emotional responses, collected through Check-All-That-Apply (CATA) questionnaires.

Conditions

• Healthy Volunteer

Interventions

Type	Name	Description
OTHER	Wheat flour-based control snack	Consumption of a single 50-gram portion of a wheat flour-based control snack.
OTHER	Snack enriched with 15% cricket flour	Consumption of a single 50-gram portion of a snack enriched with 15% cricket flour (Acheta domesticus).
OTHER	Snack enriched with 15% pea flour.	Consumption of a single 50-gram portion of a snack enriched with 15% pea flour.

Timeline

• Start date: 2024-11-10
• Primary completion: 2025-03-20
• Completion: 2025-07-24
• First posted: 2025-09-18
• Last updated: 2025-09-29

Locations

1 site across 1 country: Italy