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Acoustic Tribology Validation Study

Sponsor
NIZO Food Research (Other)
Overall Status
Completed
CT.gov ID
NCT02244476
Collaborator
Top Institute Food and Nutrition (Other)
17
Enrollment
1
Location
2
Duration (Months)
8.5
Patients Per Site Per Month

Study Details

Study Description

Brief Summary

Dairy-based beverages contain fat and sugars. As both contribute to the energy intake upon consumption, food industry strives to reduce these ingredients while maintaining the taste, texture and aroma properties of the beverages. A successful reduction of fat and sugar from drinks has still proven a great challenge since consumers have less preference for the mouth feel of reformulated beverages than for the regular beverages. Mainly because instrumental measures like rheology and traditional tribology do not entirely predict the experienced mouth feel, there is an interest in alternative correlates for mouth feel aspects related to fat and sugar perception. In a recent study it was demonstrated that vibrations produced during interaction between the tongue, palate and beverages during consumption are very sensitive to the amount of fat and texturizers in the beverage. The present study aims at clarifying that relation for a larger panel of human subjects, by systematically evaluating vibration spectra during consumption of dairy beverages that differ in fat content, sugar content or pH. Secondly, the correlation of vibration spectra (acoustic tribology) with mouth feel-related sensory properties and composition of fat deposits on the tongue will be assessed.

Condition or Disease Intervention/Treatment Phase

    Study Design

    Study Type:
    Observational
    Actual Enrollment :
    17 participants
    Observational Model:
    Other
    Time Perspective:
    Other
    Official Title:
    Validation Study to Evaluate the Use of Acoustic Tribology to Assess Mouthfeel of Dairy Drinks
    Study Start Date :
    Nov 1, 2014
    Actual Primary Completion Date :
    Jan 1, 2015
    Actual Study Completion Date :
    Jan 1, 2015

    Outcome Measures

    Primary Outcome Measures

    1. Powers in segments of time-frequency transferred vibration data [between 2s and 20s after consumption of each sip]

      Spectral powers of acoustic signals (in V^2/s) produced by tongue-palate interactions during consumption of various foods in the bands 60-300Hz and 400-2000Hz.

    2. Ratios of powers in segments of time-frequency transferred vibration data [2-20 seconds after consumption of each sip]

      Ratios of spectral powers in the 400-2000Hz band over powers in the 60-300Hz band of acoustic signals produced by tongue-palate interactions during consumption of various foods (unit-free).

    Secondary Outcome Measures

    1. Reported rating of product thickness [0-2 sec after consumption of each sip]

      Evaluation of product thickness on a Visual Analogue Scale (mm distance from the lower anchor)

    2. Relative fat content in the collected tongue coating [2-20 sec after consumption of each sip]

      percentage of fat encountered in tongue coating that was collected with a swab immediately after consumption

    3. Reported rating of product Creaminess [0-2 sec after consumption of each sip]

      Evaluation of product creaminess on a Visual Analogue Scale (mm distance from the lower anchor)

    4. Reported rating of product Roughness [0-2 sec after consumption of each sip]

      Evaluation of product roughness on a Visual Analogue Scale (mm distance from the lower anchor)

    5. Relative sugar content in the collected tongue coating [2-20 seconds after bite consumption]

      percentage of sugars encountered in tongue coating that was collected with a swab immediately after consumption

    6. Relative protein content in the collected tongue coating [2-20 seconds after bite consumption]

      percentage of protein encountered in tongue coating that was collected with a swab immediately after consumption

    Eligibility Criteria

    Criteria

    Ages Eligible for Study:
    18 Years to 65 Years
    Sexes Eligible for Study:
    All
    Accepts Healthy Volunteers:
    Yes
    Inclusion Criteria:

    • Age 18-65 years

    • Healthy set of teeth

    • Ability to work with sensory descriptors for dairy products.

    • Able to produce an acoustic signal that is larger than the background signal

    • Voluntary participation

    • Having given written informed consent

    • Willing to comply with study procedures

    • Willing to accept use of all encoded data, including publication, and the confidential use and storage of all data

    • Willing to accept disclosure of the financial benefit of participation in the study to the authorities concerned

    Exclusion Criteria:

    • Wearing dentures

    • Inability to comply with instructions for acoustic tribology

    • A self-reported food allergy or sensitivity for ingredients of the test products

    Contacts and Locations

    Locations

    Site City State Country Postal Code
    1 NIZO food research Ede Netherlands 6718 ZB

    Sponsors and Collaborators

    • NIZO Food Research
    • Top Institute Food and Nutrition

    Investigators

    • Principal Investigator: Harold Bult, PhD, NIZO Food Research

    Study Documents (Full-Text)

    None provided.

    More Information

    Publications

    None provided.
    Responsible Party:
    NIZO Food Research
    ClinicalTrials.gov Identifier:
    NCT02244476
    Other Study ID Numbers:
    • NIZO 105356
    First Posted:
    Sep 19, 2014
    Last Update Posted:
    Oct 16, 2017
    Last Verified:
    Oct 1, 2017
    Keywords provided by NIZO Food Research
    mouth feel
    acoustic tribology
    vibration spectrum
    sensory perception

    Study Results

    No Results Posted as of Oct 16, 2017