Impact of Crisp Hardness and Thickness on Eating Behaviour
14. september 2026 opdateret af: PepsiCo Global R&D
To analyse texturally altered crisp products that exhibit variations in hardness and thickness.
The aim is to generate knowledge on how these properties influence eating behaviour (number of chews, rate of consumption, etc.), sensory and liking ratings in a fixed-portion laboratory setting.
To assess whether reducing rate of consumption will maintain consumer acceptability,
Studieoversigt
Undersøgelsestype
Interventionel
Tilmelding (Faktiske)
23
Fase
- Ikke anvendelig
Kontakter og lokationer
Dette afsnit indeholder kontaktoplysninger for dem, der udfører undersøgelsen, og oplysninger om, hvor denne undersøgelse udføres.
Studiesteder
-
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Nottingham
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Clifton, Nottingham, Det Forenede Kongerige, NG11 8NS
- Nottingham Trent University
-
-
Deltagelseskriterier
Forskere leder efter personer, der passer til en bestemt beskrivelse, kaldet berettigelseskriterier. Nogle eksempler på disse kriterier er en persons generelle helbredstilstand eller tidligere behandlinger.
Berettigelseskriterier
Aldre berettiget til at studere
- Voksen
Tager imod sunde frivillige
Ja
Beskrivelse
Inclusion Criteria:
- 18 to 50 years of age
- Regular crisp consumer (e.g. at least two to three times a month or more)
- Provide informed consent
Exclusion Criteria:
- Those who are on a restricted diet due to weight loss or maintenance purposes
- Have abnormal eating speeds (tested via the carrot test)
- Smoke or vape
- Being pregnant or breastfeeding
- Very high exercise loads that may influence appetite
- Allergy or intolerance to any of the product ingredients
Studieplan
Dette afsnit indeholder detaljer om studieplanen, herunder hvordan undersøgelsen er designet, og hvad undersøgelsen måler.
Hvordan er undersøgelsen tilrettelagt?
Design detaljer
- Primært formål: Grundvidenskab
- Tildeling: Randomiseret
- Interventionel model: Crossover opgave
- Maskning: Firedobbelt
Våben og indgreb
Deltagergruppe / Arm |
Intervention / Behandling |
|---|---|
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Eksperimentel: Pilot Plant control crisp
3 baked potato crisps (same content as standard recipe) produced in lab pilot plant
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Potato crisps, all with identical salted seasoning
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Eksperimentel: Thin crispy
3 baked potato crisps
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Potato crisps, all with identical salted seasoning
|
|
Eksperimentel: Thin hard
3 baked potato crisps
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Potato crisps, all with identical salted seasoning
|
|
Eksperimentel: Thick crispy
3 baked potato crisps
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Potato crisps, all with identical salted seasoning
|
|
Eksperimentel: Thick hard
3 baked potato crisps
|
Potato crisps, all with identical salted seasoning
|
Hvad måler undersøgelsen?
Primære resultatmål
Resultatmål |
Foranstaltningsbeskrivelse |
Tidsramme |
|---|---|---|
|
Eating rate
Tidsramme: Day 1, during consumption of each fixed-portion product sample, from product entering the mouth to full consumption/swallow; approximately 1 minute per sample
|
Fixed-portion (tree crisps of each of five types) that vary in hardness and thickness.
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Day 1, during consumption of each fixed-portion product sample, from product entering the mouth to full consumption/swallow; approximately 1 minute per sample
|
Sekundære resultatmål
Resultatmål |
Foranstaltningsbeskrivelse |
Tidsramme |
|---|---|---|
|
Participant responses to texture
Tidsramme: Day 1, immediately after consumption of each fixed-portion product sample; approximately 1 minute per sample
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Rating of perceived texture attributes (dryness, hardness, chewiness, flavour intensity, crunchiness, oiliness, aftertaste) using a 0-100 visual analogue scale, and overall liking) with written anchors tailored to the question.
Higher scores reflect a greater subjective feeling of the variable being measured.
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Day 1, immediately after consumption of each fixed-portion product sample; approximately 1 minute per sample
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Appetite: Hunger
Tidsramme: Day 1: Baseline (minute 0), before product consumption, and after completion of all product samples, approximately 15 minutes later
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Rating of hunger using a 0-100 visual analogue scale
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Day 1: Baseline (minute 0), before product consumption, and after completion of all product samples, approximately 15 minutes later
|
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Appetite: Fullness
Tidsramme: Day 1: Baseline (minute 0), before product consumption, and after completion of all product samples, approximately 15 minutes later
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Rating of fullness using a 0-100 visual analogue scale
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Day 1: Baseline (minute 0), before product consumption, and after completion of all product samples, approximately 15 minutes later
|
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Appetite: Desire to eat
Tidsramme: Day 1: Baseline (minute 0), before product consumption, and after completion of all product samples, approximately 15 minutes later
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Rating of desire to eat using a 0-100 visual analogue scale
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Day 1: Baseline (minute 0), before product consumption, and after completion of all product samples, approximately 15 minutes later
|
Andre resultatmål
Resultatmål |
Foranstaltningsbeskrivelse |
Tidsramme |
|---|---|---|
|
Video recording of eating behavior
Tidsramme: Day 1, during consumption of each fixed-portion product sample; approximately 1 minute per sample
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Oral processing variables such as eating rate (g/min), bite size (g/bite), and chews per bite
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Day 1, during consumption of each fixed-portion product sample; approximately 1 minute per sample
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Samarbejdspartnere og efterforskere
Det er her, du vil finde personer og organisationer, der er involveret i denne undersøgelse.
Sponsor
Efterforskere
- Ledende efterforsker: David Clayton, PhD, University of Leicester
Datoer for undersøgelser
Disse datoer sporer fremskridtene for indsendelser af undersøgelsesrekord og resumeresultater til ClinicalTrials.gov. Studieregistreringer og rapporterede resultater gennemgås af National Library of Medicine (NLM) for at sikre, at de opfylder specifikke kvalitetskontrolstandarder, før de offentliggøres på den offentlige hjemmeside.
Studer store datoer
Studiestart (Faktiske)
13. maj 2026
Primær færdiggørelse (Faktiske)
3. juli 2026
Studieafslutning (Faktiske)
3. juli 2026
Datoer for studieregistrering
Først indsendt
2. maj 2026
Først indsendt, der opfyldte QC-kriterier
11. maj 2026
Først opslået (Faktiske)
18. maj 2026
Opdateringer af undersøgelsesjournaler
Sidste opdatering sendt (Faktiske)
15. september 2026
Sidste opdatering indsendt, der opfyldte kvalitetskontrolkriterier
14. september 2026
Sidst verificeret
1. september 2026
Mere information
Begreber relateret til denne undersøgelse
Nøgleord
Yderligere relevante MeSH-vilkår
Andre undersøgelses-id-numre
- PEP-2603
Plan for individuelle deltagerdata (IPD)
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Disse oplysninger blev hentet direkte fra webstedet clinicaltrials.gov uden ændringer. Hvis du har nogen anmodninger om at ændre, fjerne eller opdatere dine undersøgelsesoplysninger, bedes du kontakte register@clinicaltrials.gov. Så snart en ændring er implementeret på clinicaltrials.gov, vil denne også blive opdateret automatisk på vores hjemmeside .