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Clinical Trial Details — Status: Not yet recruiting

Administrative data

NCT number NCT03605446
Other study ID # 809
Secondary ID
Status Not yet recruiting
Phase N/A
First received
Last updated
Start date July 30, 2018
Est. completion date December 31, 2018

Study information

Verified date July 2018
Source Newcastle University
Contact Anthony Watson, PhD
Phone 01912086935
Email anthony.watson@ncl.ac.uk
Is FDA regulated No
Health authority
Study type Interventional

Clinical Trial Summary

As part of the Protein for Life project, design rules have been established which outline the processes which need to be considered when designing higher protein products. These design rules have been used to create a range of exemplar higher protein biscuits. Consumer feedback is needed to validate the set of design rules. This project will assess the consumer acceptance of higher protein biscuits made from plant and animal based proteins.


Description:

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Recruitment information / eligibility

Status Not yet recruiting
Enrollment 120
Est. completion date December 31, 2018
Est. primary completion date December 1, 2018
Accepts healthy volunteers Accepts Healthy Volunteers
Gender All
Age group 40 Years and older
Eligibility No allergies to any food Aged over 40

Study Design


Related Conditions & MeSH terms


Intervention

Dietary Supplement:
Biscuit acceptance
Acceptance of high protein biscuits

Locations

Country Name City State
United Kingdom The Rowett Institute Aberdeen Aberdeenshire
United Kingdom Bristol University Bristol
United Kingdom Department of Oncology & Metabolism, University of Sheffield Sheffield

Sponsors (4)

Lead Sponsor Collaborator
Newcastle University University of Aberdeen, University of Bristol, University of Liverpool

Country where clinical trial is conducted

United Kingdom, 

Outcome

Type Measure Description Time frame Safety issue
Primary Taste as assessed by consumer taste panel Acceptance of taste Baseline
Primary Mouth feel as assessed by consumer taste panel Acceptance of mouth feel Baseline
Primary Appearance as assessed by consumer taste panel Acceptance of mouth feel Baseline
Primary Expected satiety as assessed by consumer taste panel Expected satiety from consuming test biscuits Baseline
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