The study investigates the sensory characteristics, consumer perception and the effect on satiety and food intake of the meal with added Chondrus crispus seaweed produced by Acadian Seaplants in Atlantic Canada.
Young healthy adult males
Having any diseases
Smoking, consuming cannabis
Skipping breakfast regularly
Disordered eating patterns
Crossover
Food
Other interventionMeal with seaweed
Subjective Appetite
The average subjective appetite is a result of the desire to eat, hunger, prospective food consumption, and fullness.
Food Intake
Ad libitum food intake is being measured with crustless pizza until the participants feel comfortably full.
Physical Comfort
The subjective feelings of gastrointestinal discomfort, wellness, perceived energy, and fatigue levels.
Mastication
The number of chewing cycles per bite.
Taste and other sensory characteristics
The hedonic and intensity perceptions, including pleasantness, taste, texture, chewing, and other sensory characteristics.
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Mount Saint Vincent University
Lead sponsor
Acadian Seaplants
Collaborator
