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Evaluation of an Apple Juice Drink With POs-Ca

NCT01552252 · Status: COMPLETED · Phase: EARLY_PHASE1 · Type: INTERVENTIONAL · Enrollment: 30

Last updated 2012-03-13

No results posted yet for this study

Summary

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

Conditions

  • Food Preferences

Interventions

DIETARY_SUPPLEMENT

apple juice

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

DIETARY_SUPPLEMENT

apple juice with 0.5% POs-Ca

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

DIETARY_SUPPLEMENT

apple juice with 1% POs-Ca

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

DIETARY_SUPPLEMENT

apple juice with 1.5% POs-Ca

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

DIETARY_SUPPLEMENT

apple juice with 2% POs-Ca

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

Sponsors & Collaborators

  • Hitomi Mita

    lead OTHER

Principal Investigators

  • Hitomi Mita · Tokyo Medical and Dental University

Study Design

Allocation
RANDOMIZED
Purpose
SUPPORTIVE_CARE
Masking
TRIPLE
Model
CROSSOVER

Eligibility

Min Age
18 Years
Max Age
25 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2010-03-31
Primary Completion
2010-03-31
Completion
2012-03-31

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Read the full study record

This page highlights key information. For complete eligibility criteria, study locations, investigator contacts, and the full protocol, visit the original record on ClinicalTrials.gov.

View NCT01552252 on ClinicalTrials.gov