Investigating Consumers Perception and Acceptance of Whey Beverages

University of Reading

Status: Completed

Conditions: Individual Difference; Food Preferences; Food Sensitivity

Treatments: Behavioral: Liquid Model

Study type: Interventional

Funder types: Other

Identifiers

NCT04507399

SCFP 32/20

Details and patient eligibility

About

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

Full description

To investigate whether whey protein beverages causes mouthdrying and reduces acceptability compared with a control beverage (whey permeate beverage) and to determine whether manipulating salivary flow rates influences mouthdrying.

To determine whether mucoadhesion is a probable cause of mouthdrying.

Enrollment: 40 patients

Sex: All

Ages: 18 to 30 years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

• Healthy
• No food allergies or intolerances
• Non smokers

Exclusion criteria

• 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

Trial design

Primary purpose: Other

Allocation: Randomized

Interventional model: Crossover Assignment

Masking: Single Blind

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40 participants in 2 patient groups

Protein Beverage

Experimental group

Description:

Whey Protein Beverage

Treatment:

Behavioral: Liquid Model

Control Beverage

Experimental group

Description:

Whey Permeate Beverage

Treatment:

Behavioral: Liquid Model