Effect of D-tagatose, galactooligosaccharide and stevia on properties of chocolate

Evaluation of physical, chemical and rheological properties of chocolate prepared with D-tagatose, galactooligosaccharide and stevia and sensory evaluation of the very chocolate in healthy subjects, and comparing the results to those of conventional chocolate available in the market

Status

Active, not recruiting

Phases

Phase 3

Study type

Interventional

Source

IRCT

Registry ID

IRCT201112205554N4

Enrollment

Registered

2012-03-24

Start date

2012-02-14

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: 20 grams of conventional chocolate available in the market. Intervention 2: 20 grams of chocolate containing 5% tagatose, galactooligosachharide and stevia added to achieve better text

Prevention

20 grams of conventional chocolate available in the market

20 grams of chocolate containing 5% tagatose, galactooligosachharide and stevia added to achieve better texture

Eligibility

Sex/Gender

All

Age

10 Years to 70 Years

Inclusion criteria

Inclusion criteria: Inclusion criteria : not having a cold Exclusion criteria : having a cold

Exclusion criteria

Exclusion criteria:

Design outcomes

Primary

Measure	Time frame
Acceptance of the sample. Timepoint: Right after consumption. Method of measurement: Questionnaire.	—

Countries

Iran (Islamic Republic of)

Contacts

Public ContactAziz Homayouni Rad

Tabriz University of Medical Sciences

homayounia@tbzmed.ac.ir+98 41 1336 2117

Outcome results

None listed

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