Comparison of some physicochemical, rheological and sensory properties of dietary chocolate milk prepared using stevia with conventional chocolate milk
Phase 2
- Conditions
- healthy assessors.
- Registration Number
- IRCT201106245554N3
- Lead Sponsor
- Vice chancellor for research, Tabriz University of Medical Sciences
- Brief Summary
Not available
- Detailed Description
Not available
Recruitment & Eligibility
- Status
- Complete
- Sex
- All
- Target Recruitment
- 8
Inclusion Criteria
inclusion criteria: not having any diseases (including a cold); not smoking; exclusion criteria: having any diseases (including a cold); smoking
Exclusion Criteria
Not provided
Study & Design
- Study Type
- interventional
- Study Design
- Not specified
- Primary Outcome Measures
Name Time Method Sensory evaluation of the 6 treatments and comparing them. Timepoint: Exactly after the consumption of 250 cc of the product. Method of measurement: questionnaire.
- Secondary Outcome Measures
Name Time Method