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Completed

NCT Number: NCT01552252

Evaluation of an Apple Juice Drink With POs-Ca

The null hypothesis tested was that there are no differences in the taste palatability of the apple juices before and after adding POs-Ca.

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Key information

Conditions

Food Preferences Behavior Feeding Behavior

Age range

18 year–25 year

Sex eligibility

All sexes

Study type

Interventional

Phase

Early Phase 1

Who can participate

Healthy volunteers accepted: Yes

Only the study team can determine whether someone qualifies for participation.

Inclusion criteria

  • healthy adult subjects
  • No eating or drinking within 30 minutes before the start time of the trials
  • No tooth brushing within 30 minutes before the start time of the trials

Exclusion criteria

  • apple hypersensibility

Treatment and study plan

Apple juice

Dietary Supplement

unaltered(0% POs-Ca) commercially available apple juice

apple juice with 0.5% POs-Ca

Dietary Supplement

Phosphoryl Oligosaccharides of Calcium (POs-Ca) in the form of powder was added at concentrations of 0.5% by weight to a commercially available apple juice

apple juice with 1% POs-Ca

Dietary Supplement

Phosphoryl Oligosaccharides of Calcium (POs-Ca) in the form of powder was added at concentrations of 1% by weight to a commercially available apple juice

apple juice with 1.5% POs-Ca

Dietary Supplement

Phosphoryl Oligosaccharides of Calcium (POs-Ca) in the form of powder was added at concentrations of 1.5% by weight to a commercially available apple juice

apple juice with 2% POs-Ca

Dietary Supplement

Phosphoryl Oligosaccharides of Calcium (POs-Ca) in the form of powder was added at concentrations of 2% by weight to a commercially available apple juice

Primary outcomes

  1. Visual Analogue Scale of taste palatability

    Time frame: At time when the subjects have finished drinking, an expected average of 10 minutes

    Tasters were first asked to drink the unaltered (0% POs-Ca) juice, to get familiar with the taste.

    After that they drank each of the 5 juices in a random order, and evaluated the taste by marking an analogue scale ranging from 0 to 100 which was printed horizontally on a sheet of paper.

Sponsors and collaborators

Lead sponsor

Hitomi Mita

Other

Registry information

Official study title

Development and Evaluation of a Low Erosive Apple Juice Drink With Phosphoryl Oligosaccharides of Calcium (POs-Ca)

Important dates

Study start
2010
Primary completion
2010
Study completion
2012
First posted
Mar 13, 2012
Registry last updated
Mar 13, 2012

OpenTrials presents study information sourced from ClinicalTrials.gov. The official registry record should be consulted for the latest information.

View the official ClinicalTrials.gov record (opens in a new tab)

This listing is for discovery and informational purposes only. It is not medical advice, does not guarantee that a study is recruiting, and does not determine eligibility. Contact the study team and a qualified healthcare professional when considering participation.

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