Assessment of physicochemical, rheological, microbial and sensory properties of fermented probiotic soy ice cream

Status

Active, not recruiting

Phases

Phase 3

Study type

Interventional

Source

IRCT

Registry ID

IRCT201202195554N6

Enrollment

Registered

2012-07-29

Start date

2012-02-18

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: One hundred grams of fermented probiotic soy ice cream will be given to each volunteer for sensory evaluation only once. Intervention 2: One hundred grams of soy ice cream will be give

Prevention

One hundred grams of fermented probiotic soy ice cream will be given to each volunteer for sensory evaluation only once

One hundred grams of soy ice cream will be given to each volunteer for sensory evaluation only once

Eligibility

Sex/Gender

All

Age

20 Years to 60 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
Assessment of sensory properties of fermented probiotic soy ice cream and soy ice cream and comparing them. Timepoint: Exactly after the consumption of each kind of ice cream. Method of measurement: Hedonic system (questionnaire).;Evaluation of physicochemical and rheological propertie probiotic ice cream prepared by fermentation of soy milk. Timepoint: After the initial mixture and cream production. Method of measurement: Using the standard commands No2450.;Assess the viability of probiotic bacteria, Lactobacillus casei in fermentation product of soy milk in ice cream. Timepoint: Immediately before and after the production and after 7,14,21,28,60,90,120,150,180 days. Method of measurement: pore plait method in MRS medium.	—

Measure

Time frame

Assessment of sensory properties of fermented probiotic soy ice cream and soy ice cream and comparing them. Timepoint: Exactly after the consumption of each kind of ice cream. Method of measurement: Hedonic system (questionnaire).;Evaluation of physicochemical and rheological propertie probiotic ice cream prepared by fermentation of soy milk. Timepoint: After the initial mixture and cream production. Method of measurement: Using the standard commands No2450.;Assess the viability of probiotic bacteria, Lactobacillus casei in fermentation product of soy milk in ice cream. Timepoint: Immediately before and after the production and after 7,14,21,28,60,90,120,150,180 days. Method of measurement: pore plait method in MRS medium.

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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