Evaluation of an Apple Juice Drink With POs-Ca

Early Phase 1CompletedNCT01552252

Hitomi Mita30 enrolled

Overview

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

Study Type

INTERVENTIONAL

Allocation

RANDOMIZED

Purpose

SUPPORTIVE_CARE

Masking

TRIPLE

Enrollment

Conditions

Food Preferences

Interventions

apple juiceDIETARY_SUPPLEMENT

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

apple juice with 0.5% POs-CaDIETARY_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-CaDIETARY_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

Eligibility

Sex: ALLMin age: 18 YearsMax age: 25 YearsHealthy volunteers:

Medical Language ↔ Plain English

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

Outcomes

Primary Outcomes

Visual Analogue Scale of taste palatability

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.

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

Data from ClinicalTrials.gov

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