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

Study Overview
=================
Brief Summary
-----------------
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.

Detailed Description
-----------------
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.

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

Conditions
-----------------
Normal Subjects Who Agree to Participate in Taste Testing

Intervention / Treatment
-----------------
* Other: Apple Crisp
* Other: Tea
* Other: Oatmeal


Participation Criteria
=================
Eligibility Criteria
-----------------
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

Ages Eligible for Study
-----------------
Minimum Age: 18 Years
Maximum Age: 65 Years

Sexes Eligible for Study
-----------------
All

Accepts Healthy Volunteers
-----------------
Accepts Healthy Volunteers

Study Plan
=================
How is the study designed?
-----------------

Design Details

Primary Purpose: Other
Allocation: Randomized
Intervention Model: Crossover Assignment
Interventional Model Description: Subjects were asked to taste test 3 versions of test items (in randomized order) and provide a liking score for each.
Masking: Single


Arms and Interventions

| Participant Group/Arm | Intervention/Treatment |
| --- | --- |
| Active Comparator: full sugar recipe<br>Each subject was randomly assigned to one of six possible sequences to taste three recipes of each test item (apple crisp, tea and oatmeal). The three recipes were full sugar recipe (FS), reduced sugar recipe (RS) and reduced sugar plus spice recipe (RSS). Each subject was randomly assigned to one of the below sequence schedules for each taste test whereby A, B, and C refer to one of the three recipes (FS, RS, or RSS): Sequence 1: A, B, C Sequence 2: A, C, B Sequence 3: B, A, C Sequence 4: B, C, A Sequence 5: C, A, B Sequence 6: C, B, A | Other: Apple Crisp<br>* 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).<br>Other: Tea<br>* 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).<br>Other: Oatmeal<br>* 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).<br>|
| Experimental: reduced sugar recipe<br>Each subject was randomly assigned to one of six possible sequences to taste three recipes of each test item (apple crisp, tea and oatmeal). The three recipes were full sugar recipe (FS), reduced sugar recipe (RS) and reduced sugar plus spice recipe (RSS). Each subject was randomly assigned to one of the below sequence schedules for each taste test whereby A, B, and C refer to one of the three recipes (FS, RS, or RSS): Sequence 1: A, B, C Sequence 2: A, C, B Sequence 3: B, A, C Sequence 4: B, C, A Sequence 5: C, A, B Sequence 6: C, B, A | Other: Apple Crisp<br>* 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).<br>Other: Tea<br>* 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).<br>Other: Oatmeal<br>* 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).<br>|
| Experimental: reduced sugar plus spice recipe<br>Each subject was randomly assigned to one of six possible sequences to taste three recipes of each test item (apple crisp, tea and oatmeal). The three recipes were full sugar recipe (FS), reduced sugar recipe (RS) and reduced sugar plus spice recipe (RSS). Each subject was randomly assigned to one of the below sequence schedules for each taste test whereby A, B, and C refer to one of the three recipes (FS, RS, or RSS): Sequence 1: A, B, C Sequence 2: A, C, B Sequence 3: B, A, C Sequence 4: B, C, A Sequence 5: C, A, B Sequence 6: C, B, A | Other: Apple Crisp<br>* 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).<br>Other: Tea<br>* 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).<br>Other: Oatmeal<br>* 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).<br>|

What is the study measuring?
-----------------
Primary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Overall Liking of Apple Crisp | Overall liking of apple crisp with a 9-point hedonic rating scale instrument (whereby 0 = dislike extremely and 9 = like extremely ) | Day of taste testing | 
| Overall Liking of Tea | Overall liking of tea with a 9-point hedonic rating scale instrument (whereby 0 = dislike extremely and 9 = like extremely ) | day of taste testing | 
| Overall Liking of Oatmeal | Overall liking of oatmeal with a 9-point hedonic rating scale instrument (whereby 0 = dislike extremely and 9 = like extremely ) | day of taste testing | 

Secondary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Ranking of Full Sugar Recipe of Apple Crisp | Subjects ranked each recipe in order of likability as first, second or third. | day of taste testing | 
| Ranking of Reduced Sugar Recipe of Apple Crisp | Subjects ranked each recipe in order of likability as first, second or third. | day of taste testing | 
| Ranking of Reduced Sugar Plus Spice Recipe of Apple Crisp | Subjects ranked each recipe in order of likability as first, second or third. | day of taste testing | 
| Ranking of Reduced Sugar Recipe of Tea | Subjects ranked each recipe in order of likability as first, second or third. | Day of taste testings | 
| Ranking of Full Sugar Recipe of Tea | Subjects ranked each recipe in order of likability as first, second or third. | day of taste testing | 
| Ranking of Reduced Sugar Plus Spice Recipe of Tea | Subjects ranked each recipe in order of likability as first, second or third. | day of taste testing | 
| Ranking of Reduced Sugar Recipe of Oatmeal | Subjects ranked each recipe in order of likability as first, second or third. | day of taste testing | 
| Ranking of Full Sugar Recipe of Oatmeal | Subjects ranked each recipe in order of likability as first, second or third. | day of taste testing | 
| Ranking of Reduced Sugar Plus Spice Oatmeal | Subjects ranked each recipe in order of likability as first, second or third. | day of taste testing | 

 Terms related to the study
=================
Keywords Provided by Centre Hospitalier Valida
-----------------
Taste Test, Spices, Reduced sugar, Food liking