NCT01552252

Evaluation of an Apple Juice Drink With POs-Ca

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

• Status: Completed
• Phase: EARLY_Phase 1
• Study type: Interventional
• Enrollment: 30 (actual)
• Sponsor: Hitomi Mita · Academic / Other
• Sex: All
• Age: 18 Years – 25 Years
• Healthy volunteers: Accepted

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

Type	Name	Description
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

Timeline

• Start date: 2010-03-01
• Primary completion: 2010-03-01
• Completion: 2012-03-01
• First posted: 2012-03-13
• Last updated: 2012-03-13