Clinical Research Directory

Impact of Crisp Hardness and Thickness on Eating Behaviour

Sponsor: PepsiCo Global R&D

Summary

To analyse texturally altered crisp products that exhibit variations in hardness and thickness. The aim is to generate knowledge on how these properties influence eating behaviour (number of chews, rate of consumption, etc.), sensory and liking ratings in a fixed-portion laboratory setting. To assess whether reducing rate of consumption will maintain consumer acceptability,

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