Physico-chemical, rheological and organoleptic properties of prebiotic yogurt prepared with pectin, inulin and resistant starch in comparison to the conventional yogurt

Effect of the addition of pectin, inulin and resistant starch on the physico-chemical, rheology and organoleptic properties of prebiotic yogurt

Status

Active, not recruiting

Phases

Phase 3

Study type

Interventional

Source

IRCT

Registry ID

IRCT201105315554N2

Enrollment

Registered

2011-06-10

Start date

2011-07-21

Completion date

Unknown

Last updated

2018-02-22

For informational purposes only — not medical advice. Sourced from public registries and may not reflect the latest updates. Terms

Conditions

Healthy subjects.

Interventions

Intervention 1: 100 grams of prebiotic yogurt prepared with pectin, inulin and resistant starch. Intervention 2: 100 grams of conventional yogurt available in the market.

Prevention

100 grams of prebiotic yogurt prepared with pectin, inulin and resistant starch

100 grams of conventional yogurt available in the market

Eligibility

Sex/Gender

All

Age

20 Years to 40 Years

Inclusion criteria

Inclusion criteria: inclusion criteria: not having any diseases (including a cold), not smoking; exclusion criteria: having any diseases (including a cold), smoking

Exclusion criteria

Exclusion criteria:

Design outcomes

Primary

Measure	Time frame
Sensory evaluation of the two kinds of yogurt and comparing them. Timepoint: Exactly after the consumption of 100 grams of each kind of yogurt. Method of measurement: Hedonic system (questionnaire).	—

Countries

Iran (Islamic Republic of)

Contacts

Public ContactDr. Aziz Homayouni Rad

Tabriz University of Medical Sciences

Homayounia@tbzmed.ac.ir+98 41 1335 7581

Outcome results

None listed

Source: IRCT (via WHO ICTRP) · Data processed: Feb 4, 2026