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Sensory properties.


- candidate number8153
- NTR NumberNTR2374
- ISRCTNISRCTN wordt niet meer aangevraagd.
- Date ISRCTN created
- date ISRCTN requested
- Date Registered NTR16-jun-2010
- Secondary IDsNL32016.081.10 ABR
- Public TitleSensory properties.
- Scientific TitleSensory properties and expected satiation: Effect of repeated exposure.
- ACRONYMZuivelproef
- hypothesisSensory properties of diary products predict expected satiation when test products are iso-caloric. Expected satiation will change after repeated consumption of the products when properties are not congruent with caloric content.
- Healt Condition(s) or Problem(s) studiedOverweight, Obesity
- Inclusion criteria1. Young-adults: 1840 years;
2. Normal weight: BMI 18.5 25.0 kg/m2;
3. Eats breakfast regularly (≥5 times a week);
4. Apparently healthy (judged by the participant).
- Exclusion criteria1. Aversion of comparison foods of computer-based photo program (assessed in screening questionnaire with a 9-point hedonic scale; participants should not have an aversion (score ≤2 ) towards the comparison foods);
2. Lack of appetite for any reason;
3. Restraint eating (men: score >2.25; women: score >2.80 (12));
4. Using an energy restricted diet during the last 2 months;
5. Weight loss or weight gain of more than 5 kg during the last 2 months;
6. Stomach or bowel diseases;
7. Diabetes, thyroid disease, or any other endocrine disorder;
8. Hypersensitivity (allergy and/or intolerance) for food products under study;
9. Working at the division of Human Nutrition of Wageningen University;
10. Participation in the Yoghi-study; FRESH-study; MaaltijdSoep-study; sensory experiment to define test products.
- mec approval receivedyes
- multicenter trialno
- randomisedyes
- masking/blindingNone
- controlActive
- groupCrossover
- Type2 or more arms, randomized
- Studytypeintervention
- planned startdate 31-mei-2010
- planned closingdate2-jul-2010
- Target number of participants50
- InterventionsA cross-over study with 2 conditions in which participants will repeatedly consume:
1. A product with low expected satiation based on its sensory properties; and 2. A product with high expected satiation based on its sensory properties.
The wash-out period between the experimental conditions will be at least 1 week.

During the 5-day study period, the test product will be offered ad libitum at baseline (day 1), in a fixed load on day 2 to 4, and ad libitum on day 5. Participants will perform a measurement on expected satiation on day 1, on day 2 and after repeated exposure on day 5. At baseline and on day 5, we will measure ad libitum intake of the products to test whether meal size will be different in response to different expectations of the products.
Test foods: Two iso-caloric variants of a dairy product will be produced, of which the expected satiation is either low or high. The test product with low expected satiation will be a liquid custard; the test product with high expected satiation will be a firm pudding. These test foods have been chosen on the basis of the results of a sensory experiment conducted prior to the current study.
- Primary outcomeExpected satiation of dairy products at day 1 (baseline) and day 5 (last day of repeated consumption).

Expected satiation will be measured using a 'method of adjustment'. During the measurements, the test food [ie. daityr product] will be physically present and assessed against 5 commonly consumed 'comparison foods'. Pictures of each comparison food are shown on a flat screen. After a single mouthful of food, participants are asked to "indicate the amount of food on the picture that would be equally as filling as the bowl of dairy in front". The amount could easily be adjusted using the arrow keys on the keyboard. The pictures were loaded with sufficient speed and continuous use of the arrow keys gave the impression that the change in amount of food was 'animated'. Comparison foods include spaghetti Bolognese, penne and tomato sauce, rice curry (chicken tikka masala), oven fries, and pizza margarita.
- Secondary outcomeDifference in Ad libitum intake on day 1 and day 5.
- TimepointsDay 1, day 5 (intervention 5 days in a row- mo-fri).
- Trial web siteN/A
- statusstopped
- CONTACT FOR PUBLIC QUERIESMSc P.S. Hogenkamp
- CONTACT for SCIENTIFIC QUERIESMSc P.S. Hogenkamp
- Sponsor/Initiator TI Food & Nutrition
- Funding
(Source(s) of Monetary or Material Support)
TI Food and Nutrition
- PublicationsN/A
- Brief summaryObjective:
The primary objective is to assess the extent to which sensory properties of products predict satiation, and to investigate whether expected satiation may change after repeated consumption of the product.

Study population:
Healthy, normal weight (BMI: 18.5-25 kg/m2) young adults (18-40y).

Study design:
A cross-over study with 2 conditions: participants will be offered a dairy product, of which the expected satiation is either low or high. The study period for both experimental conditions will be 5 days. The wash-out period between the experimental conditions will be at least 1 week. During the 5-day study period, the test product will be offered ad libitum at baseline (day 1), in a fixed load on day 2 to 4, and ad libitum on day 5. Participants will perform a measurement on expected satiation on day 1, on day 2 and after repeated exposure on day 5. At baseline and on day 5, we will measure ad libitum intake of the products to test whether meal size will be different in response to different expectations of the products.
Test foods: Two iso-caloric variants of a dairy product will be produced, of which the expected satiation is either low or high. The test product with low expected satiation will be a liquid custard; the test product with high expected satiation will be a firm pudding. These test foods have been chosen on the basis of the results of a sensory experiment conducted prior to the current study.

Study outcomes:
Expected satiation of the dairy products. Learning will be indicated by a shift in expectations relative to day 1.
- Main changes (audit trail)
- RECORD16-jun-2010 - 28-jun-2010


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