Aim of study
The study will assess the acute appetitive effects of lupin protein in a protein-enriched oat milk product. It will also evaluate the sensory characteristics of the product.
Why you we researching this
Plant-based proteins are becoming more favourable as their production has less impact on the environment than from livestock. Lupin is a plant-based protein that can be grown using sustainable, regenerative farming practices. However, the effect of lupin proteins on appetite is not widely researched. Also, the sensory properties (i.e., taste, flavour, and acceptability) of lupin protein in a plant-based milk has not been investigated. This study will assess the effect of adding lupin protein on appetitive and sensory properties of oat milk.
Eligibility and exclusion criteria
Inclusion criteria
- 18-65 years old
- Fluent in English
Exclusion criteria
- People who smoke cigarettes or vapes
- Pregnant or lactating
- Allergic to oat or lupin
- Medical or health conditions that affect eating behaviour (e.g., diabetes, Crohn’s disease)
