Comparison of some physicochemical, rheological and sensory properties of dietary chocolate milk prepared using stevia with conventional chocolate milk

Qualitative properties and sensory evaluation of dietary chocolate milk prepared using stevia sweetener in comparison with the conventional chocolate milk by healthy assessors

Status

Active, not recruiting

Phases

Phase 3

Study type

Interventional

Source

IRCT

Registry ID

IRCT201106245554N3

Enrollment

Registered

2011-07-31

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 assessors.

Interventions

Intervention 1: 250 cc of chocolate milk prepared using stevia. Intervention 2: 250 cc of chocolate milk prepared using stevia and inulin.

Prevention

250 cc of chocolate milk prepared using stevia

250 cc of chocolate milk prepared using stevia and inulin

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 6 treatments and comparing them. Timepoint: Exactly after the consumption of 250 cc of the product. Method of measurement: 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