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The null hypothesis tested was that there are no differences in the taste palatability of the apple juices before and after adding POs-Ca.
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| Label | Type | Description | Intervention Names |
|---|---|---|---|
| 0% POs-Ca | Placebo Comparator |
| |
| 0.5% POs-Ca | Active Comparator |
| |
| 1% POs-Ca | Active Comparator |
| |
| 1.5% POs-Ca | Active Comparator |
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| 2% POs-Ca | Active Comparator |
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| Name | Type | Description | Arm Group Labels | Other Names |
|---|---|---|---|---|
| apple juice | Dietary Supplement | unaltered(0% POs-Ca) commercially available apple juice |
| |
| Measure | Description | Time Frame |
|---|---|---|
| Visual Analogue Scale of taste palatability | Tasters were first asked to drink the unaltered (0% POs-Ca) juice, to get familiar with the taste. After that they drank each of the 5 juices in a random order, and evaluated the taste by marking an analogue scale ranging from 0 to 100 which was printed horizontally on a sheet of paper. | At time when the subjects have finished drinking, an expected average of 10 minutes |
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Inclusion Criteria:
Exclusion Criteria:
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| Name | Affiliation | Role |
|---|---|---|
| Hitomi Mita | Tokyo Medical and Dental University | Principal Investigator |
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| ID | Term |
|---|---|
| D005518 | Food Preferences |
| ID | Term |
|---|---|
| D005247 | Feeding Behavior |
| D001519 | Behavior |
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| apple juice with 0.5% POs-Ca |
| Dietary Supplement |
Phosphoryl Oligosaccharides of Calcium (POs-Ca) in the form of powder was added at concentrations of 0.5% by weight to a commercially available apple juice |
|
| apple juice with 1% POs-Ca | Dietary Supplement | Phosphoryl Oligosaccharides of Calcium (POs-Ca) in the form of powder was added at concentrations of 1% by weight to a commercially available apple juice |
|
| apple juice with 1.5% POs-Ca | Dietary Supplement | Phosphoryl Oligosaccharides of Calcium (POs-Ca) in the form of powder was added at concentrations of 1.5% by weight to a commercially available apple juice |
|
| apple juice with 2% POs-Ca | Dietary Supplement | Phosphoryl Oligosaccharides of Calcium (POs-Ca) in the form of powder was added at concentrations of 2% by weight to a commercially available apple juice |
|