Physico-chemical, Rheological and Organoleptic properties of Clear Apple Juice prepared with Inulin, Fructooligosaccharide and Poly dextrose in comparison to the conventional Clear Apple Juice

Effect of Inulin, Fructooligosaccharide and Poly dextrose fortification on Physico-chemical, Rheological and Organoleptic properties of Clear Apple Juice among students of Tabriz university of medical science for six month

Status

Active, not recruiting

Phases

Phase 3

Study type

Interventional

Source

IRCT

Registry ID

IRCT201301155554N9

Enrollment

Registered

2013-04-21

Start date

2013-04-09

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 people.

Interventions

Intervention 1: 100 cc of Clear Apple Juice made ??with Inulin, Polydextrose and Fructooligosaccharide. Intervention 2: 100 cc of Normal Clear Apple Juice.

Prevention

100 cc of Clear Apple Juice made ??with Inulin, Polydextrose and Fructooligosaccharide

100 cc of Normal Clear Apple Juice

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 cold); Smoking.

Exclusion criteria

Exclusion criteria:

Design outcomes

Primary

Measure	Time frame
Sensory evaluation and compares each of the two types of clear apple juice. Timepoint: Immediately after taking 100 cc of each of the two types of clear apple juice. Method of measurement: Using questionnaires.	—

Countries

Iran (Islamic Republic of)

Contacts

Public ContactDoctor 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