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Soy protein isolate-based rice shape encapsulation as innovative plant-based functional foods: investigating nutritional advantages, clinical implications and attitudes, emotions, degree of liking and sensory acceptability of consumer

Soy protein isolate-based rice shape encapsulation as innovative plant-based functional foods: investigating nutritional advantages, clinical implications and attitudes, emotions, degree of liking and sensory acceptability of consumer

Status
Active, not recruiting
Phases
Phase 4
Study type
Interventional
Source
TCTR
Registry ID
TCTR20250522002
Enrollment
18
Registered
2025-05-22
Start date
2025-03-13
Completion date
Unknown
Last updated
2026-08-03

For informational purposes only — not medical advice. Sourced from public registries and may not reflect the latest updates. Terms

Conditions

Healthy Soy protein isolate based rice shape encapsulation Novel and Functional Foods Nutritional benefits Clinical outcomes

Interventions

Control rice (Alginate rice 110 g of rices served with 200 ml of clear soup. ,Soy protein isolate-based rice shape formula at 4 %( 110 g) served with 200 ml of clear soup. ,Soy protein isolate-based
Active Comparator Other,Active Comparator Other,Experimental Other
Alginate rice,4%SPI rice,8%SPI rice

Sponsors

National Research Council of Thailand (NRCT)
Lead Sponsor

Eligibility

Sex/Gender
All
Age
18 Years to 59 Years

Inclusion criteria

Inclusion criteria: 1. Male or female aged 18-59 years old 2. BMI between 18.5-22.9 kg/m2 3. Fasting blood glucose level < 100 mg/dL 4. Total cholesterol level <200 mg/dL 5. Total triglycerides level <150 mg/dL 6. LDL cholesterol level <130 mg/dL

Exclusion criteria

Exclusion criteria: 1. Allergies to soy and soy products 2. Pregnancy and lactation 3. Regular smoking and alcohol consumption 4. Be diagnosed with metabolic or intestinal disorders. 5. Co-morbidities (hypertension, type 2 diabetes, or CVD) 6. Presence of vascular disease, renal disease, liver disease, thyroid disease, diabetes, gastrointestinal diseases, eating disorders, and celiac disease 7. Adherence to a strict vegetarian or vegan diet 8. Use of medicine or supplements affects digestion and absorption. 9. Use of other protein supplements during intervention 10. Cannot participate in all interventions. 11. Not willing to participate in this study.

Design outcomes

Primary

MeasureTime frame
Plasma amino acid 0, 15, 30, 60, 90, 120, 180 minutes Liquid Chromatography-Mass Spectrometer (LC-MS)—

Secondary

MeasureTime frame
Glucagon-like peptide-1 and Pancreatic peptide YY 0, 15, 30, 60, 90, 120, 180 minutes ELISA kits,Appetite sensation 0, 15, 30, 60, 90, 120, 180 minutes Visual analog scale ,Glucose 0, 15, 30, 60, 90, 120, 180 minutes The D-Glucose assay kit,Antioxidants 0, 15, 30, 60, 90, 120, 180 minutes Enzymatic colorimetric method—

Countries

Thailand

Contacts

Public ContactSIRICHAI ADISAKWATTANA

Chulalongkorn university

sirichai.a@chula.ac.th086688564

Outcome results

None listed

Source: TCTR (via WHO ICTRP) · Data processed: Aug 10, 2026