Gastrointestinal Tolerance, Organoleptic Appreciation, Satiation
Conditions
Keywords
byproducts, functional yogurt, satiety, sensory analysis, sustainable health, novel food ingredient
Brief summary
Coffee processing byproducts, such as coffee cascara (outer skin and pulp of the coffee berry), have potential health promoting properties due to the presence of bioactive compounds. Its use as a novel food ingredient is a means of valorizing this fractioin in the elaboration of functional yogurts. The addition of cascara extract in yogurt affects its texture quality. The addition of dietary fiber can help regain the structure of the yogurt's gel. However, secondary gastrointestinal effects associated with acute fiber ingestion must be considered.The aim of this clinical trial is to study the gastrointestinal tolerance, satiation and sensory acceptance of yogurts containing both coffee cascara extract and different doses of commercial soluble dietary fiber.
Detailed description
Forty healthy volunteers will be recruited and distributed into 4 groups following a randomized, blind, crossover design. Yogurt formulations will be administered two hours after the ingestion of a standardized breakfast, as a snack. Yogurt formulations include: * Control cascara yogurt with 0% dietary fiber. * Cascara yogurt with 3% dietary fiber. * Cascara yogurt with 7% dietary fiber. * Cascara yogurt with 13% dietary fiber. The study will be conducted in 4 sessions, with at least 48h of washout period between treatment days. Data on gastrointestinal tolerance, satiation and sensory acceptance will be taken on the same day of the treatment using online surveys.
Interventions
OTHERDietary fiber
Intake of yogurt containing cascara with 0%, 3%, 7%,13% dietary fiber in a crossover design.
OTHERControl yogurt
Control yogurt
Sponsors
Madrid Institute of Rural Development, Agronomy and Food Research (IMIDRA)
National Research Council, Spain
Study design
Allocation
RANDOMIZED
Intervention model
CROSSOVER
Primary purpose
BASIC_SCIENCE
Masking
SINGLE (Subject)
Intervention model description
Forty volunteers will be randomly distributed in 4 groups that will follow a sequence of treatments according to a balanced latin square design. Treatment days involve the ingestion in acute conditions of a yogurt formulation with a different dietary fiber dose: * Cascara control yogurt with 0% dietary fiber. * Cascara yogurt with 3% dietary fiber. * Cascara yogurt with 7% dietary fiber. * Cascara yogurt with 13% dietary fiber. Subjects will have a 48h washout period between treatment days to avoid carry-over effects.
Eligibility
Sex/Gender
ALL
Age
18 Years to No maximum
Healthy volunteers
Yes
Inclusion criteria
* Healthy volunteers.
Exclusion criteria
* Food allergies. * Lactose intolerant. * Allergic to milk proteins. * Diagnosed gastrointestinal disease. * Pregnant, trying to become pregnant or breast feeding. * Caffeine sensibility. * Dietary fiber intolerance.
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Gastrointestinal Tolerance | 2 hours after ingestion | Self reported gastrointestinal symptoms including bloating, nausea, flatulence, cramping, diarrhea, constipation and rumbling. Severity of symptoms will be measured with a 4-point scale (0= none, 1= mild, 2=moderate, 3= severe). |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| Satiety | At 0, 15, 60, 115, 125, 150, 180, 210 and 240 minutes after breakfast meal. | Self reported sensation of satiety, fullness, thirst, desire to eat food and prospective food consumption. Measurements will be conducted using a 100mm visual analogue scale (VAS). |
| Sensory acceptance | up to 5 minutes (At the moment of eating the yogurt) | Self reported sensory acceptance of the different yogurts, reporting overall acceptance and liking for the following attributes in a 9 point hedonic scale: appearance, odor, taste and texture. |
Countries
Spain
Outcome results
None listed