Physico-chemical, rheological and organoleptic properties of prebiotic yogurt prepared with pectin, inulin and resistant starch in comparison to the conventional yogurt
Phase 2
- Conditions
- Healthy subjects.
- Registration Number
- IRCT201105315554N2
- 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 two kinds of yogurt and comparing them. Timepoint: Exactly after the consumption of 100 grams of each kind of yogurt. Method of measurement: Hedonic system (questionnaire).
- Secondary Outcome Measures
Name Time Method