This randomized, single-blind, triple crossover study investigated the effects of baked snacks containing either cricket flour (Acheta domesticus), pea flour (both at 15%), or a wheat flour-based control. One hundred adult participants were recruited and consumed each of the three products across separate sessions. Data were collected on sociodemographic characteristics, hunger and satiety perceptions using visual analogue scales (VAS), gastrointestinal tolerability via a post-consumption questionnaire, hedonic liking assessed with a 9-point scale, and sensory and emotional responses using Check-All-That-Apply (CATA) questionnaires.
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Postprandial Subjective Satiety Perception
Timeframe: 60, 120, 180, 240, and 300 minutes post-consumption.
Postprandial Hunger
Timeframe: 60, 120, 180, 240, and 300 minutes post-consumption.
Postprandial Gastric Fullness
Timeframe: 60, 120, 180, 240, and 300 minutes post-consumption.
Prospective Food Consumption
Timeframe: 60, 120, 180, 240, and 300 minutes post-consumption.