Perceived Satiety and Consumer Sensory Acceptance of Functional Foods Enriched With Edible Insect and Plant Proteins (NOODLE)

University of Turin

Status: Completed

Conditions: Healthy Volunteer

Treatments: Other: Wheat flour-based control snack; Other: Snack enriched with 15% cricket flour; Other: Snack enriched with 15% pea flour.

Study type: Interventional

Funder types: Other

Identifiers

NCT07181408

NOODLE

Details and patient eligibility

About

This randomized, single-blind, triple crossover study investigated the effects of baked snacks containing either cricket flour (Acheta domesticus), pea flour (both at 15%), or a wheat flour-based control. One hundred adult participants were recruited and consumed each of the three products across separate sessions. Data were collected on sociodemographic characteristics, hunger and satiety perceptions using visual analogue scales (VAS), gastrointestinal tolerability via a post-consumption questionnaire, hedonic liking assessed with a 9-point scale, and sensory and emotional responses using Check-All-That-Apply (CATA) questionnaires.

Full description

The present experimental study aimed to evaluate the subjective responses of consumers following the consumption of three types of savory snacks differing in protein composition: a conventional control snack, one enriched with cricket flour (Acheta domesticus), and one enriched with pea flour. The trial was designed as a randomized, single-blind, triple crossover intervention study. A total of 100 healthy adult volunteers were recruited, aged between 18 and 65 years, with a body mass index (BMI) ranging from 18.5 to 29.9 kg/m². Each participant consumed a single 50-gram portion of each product, with a seven-day washout period between sessions. The order of product administration was randomized. All tastings were carried out in a fasting state, preferably in the morning, to standardize metabolic conditions. During each session, the following data were collected:

• Sociodemographic characteristics, assessed at baseline via questionnaire;
• Perceived satiety, measured using a Visual Analogue Scale (VAS) at 60, 120, 180, 240, and 300 minutes after the end of the meal;
• Gastrointestinal tolerability, evaluated through a post-consumption questionnaire addressing symptoms such as bloating, nausea, and abdominal discomfort;
• Hedonic evaluation, assessed using a 9-point hedonic scale to determine product acceptability;
• Sensory and emotional responses, collected through Check-All-That-Apply (CATA) questionnaires.

Enrollment: 100 patients

Sex: All

Ages: 18 to 65 years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

• Healthy volunteer subjects aged between 18 and 65 years;
• Body mass index (BMI) between 18.5 and 29.9 kg/m²

Exclusion criteria

• Diagnosis of diabetes mellitus;
• Thyroid disorders;
• Food allergies;
• Gastrointestinal and/or systemic diseases (including renal, hepatic, cardiovascular, or any other organ-related conditions);
• Regular use of medications or dietary supplements;
• Pregnancy or lactation;
• Following specific dietary regimens (vegetarian or vegan).

Trial design

Primary purpose: Other

Allocation: Randomized

Interventional model: Crossover Assignment

Masking: Single Blind

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100 participants in 3 patient groups, including a placebo group

Cricket Flour-Enriched Snack

Experimental group

Description:

savory snack enriched with 15% cricket flour

Treatment:

Other: Snack enriched with 15% cricket flour

Pea Flour-Enriched Snack

Experimental group

Description:

savory snack enriched with 15% pea flour

Treatment:

Other: Snack enriched with 15% pea flour.

Control Snack (Wheat Flour-Based)

Placebo Comparator group

Description:

conventional savory snack made of wheat flour.

Treatment:

Other: Wheat flour-based control snack