Impact of Crisp Hardness and Thickness on Eating Behaviour
ConditionSensory
Trial statusNot yet recruiting
Trial phaseNot applicable
Trial typeInterventional
Biological sexAll
Age18-50
SponsorPepsiCo Global R&D
About this trial
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,
Eligibility criteria
This trial accepts healthy volunteersQualifiers
18 to 50 years of age
Regular crisp consumer (e.g. at least two to three times a month or more)
Provide informed consent
Disqualifiers
Those who are on a restricted diet due to weight loss or maintenance purposes
Have abnormal eating speeds (tested via the carrot test)
Smoke or vape
Being pregnant or breastfeeding
Trial design
Design model
Crossover
Treatments tested in this trial
Snack food
Other interventionPotato crisps, all with identical salted seasoning
Treatment groups
26 Participants
are divided into 5 treatment groupsGroup A: Pilot Plant control crispExperimental treatment 1 intervention
Group B: Thin crispyExperimental treatment 1 intervention
Group C: Thin hardExperimental treatment 1 intervention
Group D: Thick crispyExperimental treatment 1 intervention
Group E: Thick hardExperimental treatment 1 intervention
Trial outcomes
Primary outcomes
1
Eating rate
Fixed-portion (tree crisps of each of five types) that vary in hardness and thickness.
Time frame
Day 1, during consumption of each fixed-portion product sample, from product entering the mouth to full consumption/swallow; approximately 1 minute per sampleSecondary outcomes
1
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.
Time frame
Day 1, immediately after consumption of each fixed-portion product sample; approximately 1 minute per sample2
Appetite: Hunger
Rating of hunger using a 0-100 visual analogue scale
Time frame
Day 1: Baseline (minute 0), before product consumption, and after completion of all product samples, approximately 15 minutes later3
Appetite: Fullness
Rating of fullness using a 0-100 visual analogue scale
Time frame
Day 1: Baseline (minute 0), before product consumption, and after completion of all product samples, approximately 15 minutes later4
Appetite: Desire to eat
Rating of desire to eat using a 0-100 visual analogue scale
Time frame
Day 1: Baseline (minute 0), before product consumption, and after completion of all product samples, approximately 15 minutes laterOther outcomes
1
Video recording of eating behavior
Oral processing variables such as eating rate (g/min), bite size (g/bite), and chews per bite
Time frame
Day 1, during consumption of each fixed-portion product sample; approximately 1 minute per sampleSponsors and contacts
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Source ClinicalTrials.gov
This trial is not recruiting at the moment. You can still explore other options: