Investigating Consumers Perception and Acceptance of Whey Beverages

Food Preferences Clinical Trial

Official title:

Investigating Consumers Perception and Acceptance of Whey Beverages

Clinical Trial Details — Status: Completed

Administrative data

• NCT number: NCT04507399
• Other study ID #: SCFP 32/20
• Status: Completed
• Phase: N/A
• Start date: August 6, 2020
• Est. completion date: September 10, 2020

Study information

• Verified date: March 2021
• Source: University of Reading
• Contact: n/a
• Is FDA regulated: No
• Study type: Interventional

Clinical Trial 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.

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.

Recruitment information / eligibility

• Status: Completed
• Enrollment: 40
• Est. completion date: September 10, 2020
• Est. primary completion date: September 10, 2020
• Accepts healthy volunteers: Accepts Healthy Volunteers
• Gender: All
• Age group: 18 Years to 30 Years

Eligibility

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

Related Conditions & MeSH terms

• Food Preferences
• Food Sensitivity
• Hypersensitivity
• Individual Difference

Intervention

Behavioral:
• Liquid Model
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.

Locations

Country	Name	City	State
United Kingdom	Sensory Science Centre, Department of Food and Nutritional Science, University of Reading, Reading, Berkshire, United Kingdom	Reading

Sponsors (1)

Lead Sponsor	Collaborator
University of Reading

Country where clinical trial is conducted

United Kingdom, 

References & Publications (4)

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. — View Citation

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. — View Citation

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. — View Citation

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. — View Citation

Outcome

Type	Measure	Description	Time frame	Safety issue
Primary	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	Mouthdrying from whey beverages	Perceived mouth drying from whey beverages (whey permeate / whey protein) using data from sensory methods (rating drying as well as discrimination tests "which is the stronger in drying"). Scale for scoring is the gLMS scale (general linear magnitude scale); higher value is worse outcome.	1 day (Sampled at study visit one)
Secondary	Manipulating saliva flow and mouthdrying from whey beverages	Volunteers will be asked to manipulate their saliva flow and consume whey beverages (whey permeate / whey protein) and score perceived mouth drying (data will be collected from sensory methods (rating drying as well as discrimination tests "which is the stronger in drying")	1 day (Sampled at study visit one)
Secondary	Saliva collection	Salivary flow rates from unstimulated and stimulated saliva samples.	1 day (Sampled at study visit two)