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Completed

NCT Number: NCT03139552

Influence on Food Liking of Adding Spices to Replace Sugar Using CLT

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 taste testing of the menu items (using sequential monadic CLT methodology) 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

Normal Subjects Who Agree to Participate in Taste Testing

Age range

18 year–65 year

Sex eligibility

All sexes

Study type

Interventional

Phase

Not applicable

About this study

The investigators will compare the overall consumer acceptability of each of three test items (tea, oatmeal and apple crisp) across the three test conditions using central location test (CLT) and cross-over design. The three test conditions for each test item 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 items will be matched for calories. Subjects will be provided the test items using sequential monadic CLT methodology (Central Location Test methodology which involves product evaluation after a brief exposure (one sample-subject contact) under standardized conditions whereby subjects are given each of the 3 recipes of each test item (e.g., oatmeal with full sugar, oatmeal with reduced sugar, oatmeal with reduced plus spice) back to back (all within one sitting) in a random order. The investigators are interested in using the sequential monadic CLT methodology and having subjects taste all 3 recipes of each item in one sitting which is a commonly used test modality for sensory studies.

Who can participate

Healthy volunteers accepted: Yes

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

Inclusion criteria

-ages 18-65

Exclusion criteria

  • diagnosed taste or sensory disorder
  • known eating disorder
  • allergies to test food/ingredients
  • medical conditions that may adversely affect taste (ie: dysgeusia)
  • inability to complete protocol or to participate in all three taste testing sessions
  • personal dietary restrictions towards test items
  • dislike of the particular food items to be served in taste tests
  • 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 the three recipes (full sugar recipe, reduced sugar recipe, and reduced sugar plus spice recipe) of apple crisp in a randomized sequence schedule. Tastings for each test item (apple crisp, tea and oatmeal) were done during separate weeks. Subjects tasted each recipe of an item at one sitting (ie: subject completed apple crisp tastings during one seating during first week, oatmeal tastings during one seating the next week and tea tastings during one seating the next and final week).

Tea

Other

Subjects tasted the three recipes (full sugar recipe, reduced sugar recipe, and reduced sugar plus spice recipe) of tea in a randomized sequence schedule. Tastings for each test item (apple crisp, tea and oatmeal) were done during separate weeks. Subjects tasted each recipe of an item at one sitting (ie: subject completed apple crisp tastings during one seating during first week, oatmeal tastings during one seating the next week and tea tastings during one seating the next and final week).

Oatmeal

Other

Subjects tasted the three recipes (full sugar recipe, reduced sugar recipe, and reduced sugar plus spice recipe of oatmeal in a randomized sequence schedule. Tastings for each test item (apple crisp, tea and oatmeal) were done during separate weeks. Subjects tasted each recipe of an item at one sitting (ie: subject completed apple crisp tastings during one seating during first week, oatmeal tastings during one seating the next week and tea tastings during one seating the next and final week).

Primary outcomes

  1. Overall Liking of Apple Crisp

    Time frame: Day of taste testing

    Overall liking of apple crisp with a 9-point hedonic rating scale instrument (whereby 0 = dislike extremely and 9 = like extremely )

  2. Overall Liking of Tea

    Time frame: day of taste testing

    Overall liking of tea with a 9-point hedonic rating scale instrument (whereby 0 = dislike extremely and 9 = like extremely )

  3. Overall Liking of Oatmeal

    Time frame: day of taste testing

    Overall liking of oatmeal with a 9-point hedonic rating scale instrument (whereby 0 = dislike extremely and 9 = like extremely )

Secondary outcomes

  1. Ranking of Full Sugar Recipe of Apple Crisp

    Time frame: day of taste testing

    Subjects ranked each recipe in order of likability as first, second or third.

  2. Ranking of Reduced Sugar Recipe of Apple Crisp

    Time frame: day of taste testing

    Subjects ranked each recipe in order of likability as first, second or third.

  3. Ranking of Reduced Sugar Plus Spice Recipe of Apple Crisp

    Time frame: day of taste testing

    Subjects ranked each recipe in order of likability as first, second or third.

  4. Ranking of Reduced Sugar Recipe of Tea

    Time frame: Day of taste testings

    Subjects ranked each recipe in order of likability as first, second or third.

  5. Ranking of Full Sugar Recipe of Tea

    Time frame: day of taste testing

    Subjects ranked each recipe in order of likability as first, second or third.

  6. Ranking of Reduced Sugar Plus Spice Recipe of Tea

    Time frame: day of taste testing

    Subjects ranked each recipe in order of likability as first, second or third.

  7. Ranking of Reduced Sugar Recipe of Oatmeal

    Time frame: day of taste testing

    Subjects ranked each recipe in order of likability as first, second or third.

  8. Ranking of Full Sugar Recipe of Oatmeal

    Time frame: day of taste testing

    Subjects ranked each recipe in order of likability as first, second or third.

  9. Ranking of Reduced Sugar Plus Spice Oatmeal

    Time frame: day of taste testing

    Subjects ranked each recipe in order of likability as first, second or third.

Sponsors and collaborators

Lead sponsor

University of Colorado, Denver

Other

Collaborators

  • McCormick Science Institute

Registry information

Official study title

Influence of Food Liking of Adding Spices to Replace Dietary Sugar Using Sequential Monadic CLT Methodology

Important dates

Study start
2016
Primary completion
2016
Study completion
2016
First posted
May 4, 2017
Registry last updated
Nov 2, 2018

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.