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
Qualifiers
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
Treatments tested in this trial
- Snack food
Treatment groups
26 Participants
are divided into 5 treatment groupsSponsors and collaborators
Source ClinicalTrials.gov