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Completed

NCT Number: NCT03134079

Influence on Food Liking of Adding Spices to Replace Dietary Sugar

This study aims to reduce the amount of sugar in a particular food item and add spices to see if the food liking of that item rates as high or higher in a post meal survey. Through the weekly feeding and testing of the menu items the investigators will determine an opinion of the participants. Results of these surveys will determine whether participants enjoy the reduced sugar options as much as their full sugar counterparts.

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Key information

Conditions

Taste Testing

Age range

18 year–65 year

Sex eligibility

All sexes

Study type

Interventional

Phase

Not applicable

About this study

The Investigators will determine the overall consumer acceptability of a breakfast meal (tea and oatmeal) and a dessert (apple crisp) using a randomized, three-period, within subjects, crossover design. The three test conditions will be (1) Full sugar ("FS"), (2) reduced sugar (and calorie) with no added spice ("RS") and (3) reduced sugar (and calorie) plus spice ("RSS"). The two reduced sugar meals will be matched for calories. Subjects will taste each condition of the item on a separate day; tastings will be one week apart.

Who can participate

Healthy volunteers accepted: Yes

Only the study team can determine whether someone qualifies for participation.

Inclusion criteria

  • age 18-65 years

Exclusion criteria

  • diagnosed taste or sensory disorders that would prevent subject from evaluating the food
  • known eating disorders
  • allergies to the test food/ingredients
  • medical conditions that may adversely affect taste (e.g., dysgeusia)
  • inability to complete the protocol
  • personal dietary restrictions towards test meal items
  • dislike of the particular food items to be served in the test meals
  • Subjects who do not consume foods or beverages that contain sugar or to which they have added sugar will be excluded.
  • Subjects who have not consumed or would not be willing to consume hot tea, oatmeal or baked apple products will be excluded.
  • Subjects who are pregnant or trying to become pregnant will be excluded.

Treatment and study plan

Apple Crisp

Other

Subjects tasted three items (apple crisp, tea and oatmeal) in a randomized sequence schedule to allow for tasting the three recipes (full sugar recipe, reduced sugar recipe and reduced sugar plus spice recipe) over three weeks. Oatmeal and tea were served together as a breakfast meal and tastings of oatmeal and tea were done over 3 weeks and tastings for apple crisp (served alone) were done over 3 different weeks. Subjects tasted one of the three recipes at each weekly seating.

Tea

Other

Subjects tasted three items (apple crisp, tea and oatmeal) in a randomized sequence schedule to allow for tasting the three recipes (full sugar recipe, reduced sugar recipe and reduced sugar plus spice recipe) over three weeks. Oatmeal and tea were served together as a breakfast meal and tastings of oatmeal and tea were done over 3 weeks and tastings for apple crisp (served alone) were done over 3 different weeks. Subjects tasted one of the three recipes at each weekly seating.

Oatmeal

Other

Subjects tasted three items (apple crisp, tea and oatmeal) in a randomized sequence schedule to allow for tasting the three recipes (full sugar recipe, reduced sugar recipe and reduced sugar plus spice recipe) over three weeks. Oatmeal and tea were served together as a breakfast meal and tastings of oatmeal and tea were done over 3 weeks and tastings for apple crisp (served alone) were done over 3 different weeks. Subjects tasted one of the three recipes at each weekly seating.

Primary outcomes

  1. 9-point hedonic scale rating instrument to rate meal satisfaction

    Time frame: The day of tasting (once per week for 3 weeks)

    Overall liking of each meal with a 9-point hedonic scale rating instrument. The scale is a 9-point likert scale with scores ranging from 1 - 9 to assess liking (where the lowest rating of 1 indicated extreme disliking and the highest rating of 9 indicated extreme liking).

Secondary outcomes

  1. 9-point hedonic scale rating of the entree item (where applicable)

    Time frame: The day of tasting (once per week for 3 weeks)

    Overall liking of the entree item of each meal with a 9-point hedonic scale rating instrument for each item. The scale is a 9-point likert scale with scores ranging from 1 - 9 to assess liking (where the lowest rating of 1 indicated extreme disliking and the highest rating of 9 indicated extreme liking).

  2. 9-point hedonic scale rating of the beverage item (where applicable)

    Time frame: The day of tasting (once per week for 3 weeks)

    Over9-point hedonic scale ratingall liking of the beverage item of each meal with a instrument for each item. The scale is a 9-point likert scale with scores ranging from 1 - 9 to assess liking (where the lowest rating of 1 indicated extreme disliking and the highest rating of 9 indicated extreme liking).

Sponsors and collaborators

Lead sponsor

University of Colorado, Denver

Other

Collaborators

  • McCormick Science Institute

Registry information

Important dates

Study start
2015
Primary completion
2015
Study completion
2015
First posted
Apr 28, 2017
Registry last updated
Nov 15, 2018

OpenTrials presents study information sourced from ClinicalTrials.gov. The official registry record should be consulted for the latest information.

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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.