Investigating Consumers Perception and Acceptance of Whey Beverages

NCT04507399 | Completed

• 1 other identifier: SCFP 32/20
• Study Type: interventional
• Target: 40
• Locations: 1 country
• Sites: 1

Brief Summary

Brief Summary: This study aims to investigate whether protein fortification of beverages causes mouthdrying and mucoadhesion and whether this is influenced by saliva flow.

Conditions

Individual Difference; Food Sensitivity; Food Preferences

Keywords

Mouthdrying; Saliva Flow; Mucoadhesion; Oral Nutritional Supplements

Outcome Measures

Primary Outcomes (1)

• Mucoadhesion and Mouthdrying

  Following swallowing of different whey beverage samples (whey protein / whey permeate), volunteers will be asked either to rate samples for mouthdrying or to spit their saliva into a tube at specific timepoints (15s \& 60s) with appropriate rest periods. The rating and spitting times will be set within a balanced order protocol.

  Saliva collection and mouthdrying scoring throughout visits, 2 days

Secondary Outcomes (3)

• Mouthdrying from whey beverages

  1 day (Sampled at study visit one)

• Manipulating saliva flow and mouthdrying from whey beverages

  1 day (Sampled at study visit one)

• Saliva collection

  1 day (Sampled at study visit two)

Study Arms (2)

Protein Beverage

EXPERIMENTAL

Whey Protein Beverage

Behavioral: Liquid Model

Control Beverage

EXPERIMENTAL

Whey Permeate Beverage

Behavioral: Liquid Model

Interventions

Liquid Model BEHAVIORAL

To study the perception of whey beverages using sensory methods (rating drying as well as discrimination tests "which is the stronger in drying") Measuring mucoadhesion via protein content remaining in saliva following swallowing of whey protein and whey permeate beverages.

Control Beverage; Protein Beverage

Eligibility Criteria

• Age: 18 Years - 30 Years
• Sex: all
• Healthy Volunteers: Yes
• Age Groups: Adult (18-64)

You may qualify if:

• Healthy
• No food allergies or intolerances
• Non smokers

You may not qualify if:

• Taking prescribed medication that could influence study outcomes (such as saliva flow)
• Relevant food allergies or intolerances
• Outside age criteria
• Cancer
• Had oral surgery or a stroke
• Smoker
• Diabetic
• Anyone who currently has COVID-19 symptoms or who has had COVID-19 within the last 4 weeks

Sponsors & Collaborators

• University of Reading: lead

Study Sites (1)

Sensory Science Centre, Department of Food and Nutritional Science, University of Reading, Reading, Berkshire, United Kingdom

Reading, RG66UR, United Kingdom

Location

Related Publications (4)

• Bull SP, Hong Y, Khutoryanskiy VV, Parker JK, Faka M, Methven L. Whey protein mouth drying influenced by thermal denaturation. Food Qual Prefer. 2017 Mar;56(Pt B):233-240. doi: 10.1016/j.foodqual.2016.03.008.

  PMID: 28260840 BACKGROUND

• Withers CA, Cook MT, Methven L, Gosney MA, Khutoryanskiy VV. Investigation of milk proteins binding to the oral mucosa. Food Funct. 2013 Nov;4(11):1668-74. doi: 10.1039/c3fo60291e.

  PMID: 24092277 BACKGROUND

• Affoo RH, Foley N, Garrick R, Siqueira WL, Martin RE. Meta-Analysis of Salivary Flow Rates in Young and Older Adults. J Am Geriatr Soc. 2015 Oct;63(10):2142-51. doi: 10.1111/jgs.13652. Epub 2015 Oct 12.

  PMID: 26456531 BACKGROUND

• Withers CA, Lewis MJ, Gosney MA, Methven L. Potential sources of mouth drying in beverages fortified with dairy proteins: A comparison of casein- and whey-rich ingredients. J Dairy Sci. 2014 Mar;97(3):1233-47. doi: 10.3168/jds.2013-7273. Epub 2014 Jan 17.

  PMID: 24440265 BACKGROUND

MeSH Terms

Conditions

Food Intolerance; Food Preferences

Condition Hierarchy (Ancestors)

Signs and Symptoms, Digestive; Signs and Symptoms; Pathological Conditions, Signs and Symptoms; Feeding Behavior; Behavior

Study Officials

• Lisa Methven

  University of Reading

  PRINCIPAL INVESTIGATOR

Study Design

• Study Type: interventional
• Phase: not applicable
• Allocation: RANDOMIZED
• Masking: SINGLE
• Who Masked: PARTICIPANT
• Purpose: OTHER
• Intervention Model: CROSSOVER
• Sponsor Type: OTHER
• Responsible Party: PRINCIPAL INVESTIGATOR
• PI Title: Head of Sensory Science

Model Details: This study involves both a crossover design where each participant tastes both the control product and the protein fortified product with an appropriate break between the two sessions. The study will be conducted single blind as it not feasible to blind the researcher. Each participant will attend 2 study visits and all foods will be presented with random blinding codes.

Study Record Dates

• First Submitted: July 25, 2020
• First Posted: August 11, 2020
• Study Start: August 6, 2020
• Primary Completion: September 10, 2020
• Study Completion: September 10, 2020
• Last Updated: March 12, 2021

Record last verified: 2021-03

Data Sharing

• IPD Sharing: Will not share

Locations

GB (1)