CI

At a glance

ClinicalIndex Comparison Record
N/ACompleted· 70 enrolled
Drug / intervention
Solid Model +1 morebehavioral
Likely dose
Not stated in record
Structured eligibility isn't available for this trial yet — see the full criteria in the Eligibility tab below.

Standardized by ClinicalIndex from the ClinicalTrials.gov record · verify against the source.

Search/NCT04302779
NCT04302779N/ACompleted
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Investigating the Influence of Age and Saliva Flow on the Perception of Protein Fortified Foods and Beverages

University of Reading·interventional·Posted Mar 10, 2020·Updated Mar 12, 2021

In Brief

A clinical study evaluating Solid Model and Liquid Model for Individual Difference and 2 related conditions. Completed, enrolled 70 participants across 1 site.

Detailed Summary

Brief Summary: This study aims to investigate whether protein fortification of foods and beverages causes mouthdrying and mucoadhesion and whether this is influenced by age and saliva flow.

Study Details

Study Typeinterventional
Allocation--
Masking--
Primary Purpose--
ConditionsIndividual Difference, Food Sensitivity, Food Preferences
CountriesUnited Kingdom
Collaborators--

Timeline

N/ACompletedFinished
2020202120222023202420252026
First PostedMar 10, 2020
Enrollment StartFeb 13, 2020
Primary CompletionMar 19, 2020
TodayJul 2, 2026
Enrollment to primary: 1 monthPosted 6.3 years ago

Interventions

Solid Modelbehavioral

Cupcakes will be used, with the amount of protein varied to study the effect on perception of the products (using sensory methods rating drying and discrimination tests 'which is the stronger in drying'). Measuring mucoadhesion via protein content remaining in saliva samples following consumption of cupcakes.

Liquid Modelbehavioral

To study the perception of whey protein beverages using repeated consumption sensory methods (e.g. rating mouthdrying over repeated sips of the drink).