Assessment of physicochemical, rheological, microbial and sensory properties of fermented probiotic soy ice cream
Phase 2
Completed
- Conditions
- Healthy subjects.
- Registration Number
- IRCT201202195554N6
- 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
- 40
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 Assessment of sensory properties of fermented probiotic soy ice cream and soy ice cream and comparing them. Timepoint: Exactly after the consumption of each kind of ice cream. Method of measurement: Hedonic system (questionnaire).;Evaluation of physicochemical and rheological propertie probiotic ice cream prepared by fermentation of soy milk. Timepoint: After the initial mixture and cream production. Method of measurement: Using the standard commands No2450.;Assess the viability of probiotic bacteria, Lactobacillus casei in fermentation product of soy milk in ice cream. Timepoint: Immediately before and after the production and after 7,14,21,28,60,90,120,150,180 days. Method of measurement: pore plait method in MRS medium.
- Secondary Outcome Measures
Name Time Method