Nottingham Trent University
Clifton, Nottingham, NG11 8NS, United Kingdom
Not Yet Recruiting
NCT Number: NCT07592949
Impact of Crisp Hardness and Thickness on Eating Behaviour
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,
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Trial opening soon.
Get NotifiedKey information
Conditions
Age range
18 year–50 year
Sex eligibility
All sexes
Study type
Interventional
Phase
Not applicable
Primary location
Who can participate
Healthy volunteers accepted: Yes
Only the study team can determine whether someone qualifies for participation.
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
Treatment and study plan
Snack food
OtherPotato crisps, all with identical salted seasoning
Primary outcomes
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Eating rate
Time frame: 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.
Secondary outcomes
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Participant responses to texture
Time frame: Day 1, immediately after consumption of each fixed-portion product sample; approximately 1 minute per sample
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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Appetite: Hunger
Time frame: Day 1: Baseline (minute 0), before product consumption, and after completion of all product samples, approximately 15 minutes later
Rating of hunger using a 0-100 visual analogue scale
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Appetite: Fullness
Time frame: Day 1: Baseline (minute 0), before product consumption, and after completion of all product samples, approximately 15 minutes later
Rating of fullness using a 0-100 visual analogue scale
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Appetite: Desire to eat
Time frame: Day 1: Baseline (minute 0), before product consumption, and after completion of all product samples, approximately 15 minutes later
Rating of desire to eat using a 0-100 visual analogue scale
Other outcomes
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Video recording of eating behavior
Time frame: Day 1, during consumption of each fixed-portion product sample; approximately 1 minute per sample
Oral processing variables such as eating rate (g/min), bite size (g/bite), and chews per bite
Study contacts
Contact information is provided by the study sponsor or research team.
Sponsors and collaborators
Lead sponsor
PepsiCo Global R&D
Industry
Registry information
Important dates
- Study start
- 2026
- Primary completion
- 2026
- Study completion
- 2026
- First posted
- May 18, 2026
- Registry last updated
- May 18, 2026
OpenTrials presents study information sourced from ClinicalTrials.gov. The official registry record should be consulted for the latest information.
View the official ClinicalTrials.gov record (opens in a new tab)This listing is for discovery and informational purposes only. It is not medical advice, does not guarantee that a study is recruiting, and does not determine eligibility. Contact the study team and a qualified healthcare professional when considering participation.