Effect of B-glucan and resistant starch on physicochemical, reological and sensory properties of prebiotic bread

Status

Active, not recruiting

Phases

Phase 3

Study type

Interventional

Source

IRCT

Registry ID

IRCT201201015554N5

Enrollment

Registered

2012-06-06

Start date

2012-04-02

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: 100 grams of prebiotic bread prepared with beta-glucan, resistant starch and The combination of half of the percentage of added beta-glucan and resistant starch. Intervention 2: 100 gr

Prevention

100 grams of prebiotic bread prepared with beta-glucan, resistant starch and The combination of half of the percentage of added beta-glucan and resistant starch

100 grams of regular bread

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 8 treatments and comparing them. Timepoint: Exactly after the consumption of 100 grams of the product. Method of measurement: questionnaire.	—

Countries

Iran (Islamic Republic of)

Contacts

Public Contactzahra mohebbi nayeh

Tabriz University of Medical Sciences

mohebbiz.4046@gmail.com+98 41 1335 7581

Outcome results

None listed

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