MedTrace Logo

The Effect of Different Starches of Boba Pearls and Sugar Substitutes Used in Milk Tea on Glycaemia, Insulinaemia and Appetite Control (Pearl Study)

NCT04115657 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 12

Last updated 2023-08-31

No results posted yet for this study

Summary

The first objective is to investigate the effect of boba pearls made from different starches on glycaemia, insulinaemia and appetite control. The second objective is to investigate the effects of various sugar blends of sucrose with sugar substitutes in milk tea on glycaemia, insulinaemia and appetite control.

Conditions

Interventions

OTHER

Starch 1

Consumption of milk tea with sucrose and boba pearls made from tapioca starch

OTHER

Starch 2

Consumption of milk tea with sucrose and boba pearls made from high amylose

OTHER

Starch 3

Consumption of milk tea with sucrose and boba pearls made from kithul flour

OTHER

Starch 4

Consumption of milk tea with sucrose and boba pearls made from sago flour

OTHER

Sugar 1

Consumption of milk tea with pure palatinose and boba pearls made from tapioca starch

OTHER

Sugar 2

Consumption of milk tea with blend of sucrose and palatinose and boba pearls made from tapioca starch

Sponsors & Collaborators

  • Singapore Institute of Food and Biotechnology Innovation

    lead OTHER_GOV

Study Design

Allocation
RANDOMIZED
Purpose
OTHER
Masking
NONE
Model
CROSSOVER

Eligibility

Min Age
21 Years
Max Age
40 Years
Sex
MALE
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2019-05-02
Primary Completion
2019-11-05
Completion
2022-12-30

Countries

  • Singapore

Study Locations

More Related Trials

Entities

Diseases

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 NCT04115657 on ClinicalTrials.gov