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| Name | Class |
|---|---|
| Madrid Institute of Rural Development, Agronomy and Food Research (IMIDRA) | UNKNOWN |
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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.
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:
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.
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| Label | Type | Description | Intervention Names |
|---|---|---|---|
| Control yogurt | Active Comparator | Treatment with a control yogurt with cascara but no dietary fiber. |
|
| Yogurt with fiber | Experimental | Treatment with yogurts containing cascara and 3%, 7% and 13% of dietary fiber. |
|
| Name | Type | Description | Arm Group Labels | Other Names |
|---|---|---|---|---|
| Dietary fiber | Other | Intake of yogurt containing cascara with 0%, 3%, 7%,13% dietary fiber in a crossover design. |
|
| Measure | Description | Time Frame |
|---|---|---|
| Gastrointestinal Tolerance | 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). | 2 hours after ingestion |
| Measure | Description | Time Frame |
|---|---|---|
| Satiety | 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). | At 0, 15, 60, 115, 125, 150, 180, 210 and 240 minutes after breakfast meal. |
| Sensory acceptance |
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Inclusion Criteria:
Exclusion Criteria:
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| Name | Affiliation | Role |
|---|---|---|
| Maria Dolores del Castillo, PhD | Institute of Food Science Research (CIAL-CSIC) | Principal Investigator |
| Facility | Status | City | State | ZIP | Country | Contacts |
|---|---|---|---|---|---|---|
| Institute of Food Science Research (CIAL-CSIC) | Madrid | 28049 | Spain |
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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:
Subjects will have a 48h washout period between treatment days to avoid carry-over effects.
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| Control yogurt | Other | Control 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. |
| up to 5 minutes (At the moment of eating the yogurt) |
| ID | Term |
|---|---|
| D004043 | Dietary Fiber |
| ID | Term |
|---|---|
| D004040 | Dietary Carbohydrates |
| D002241 | Carbohydrates |
| D005502 | Food |
| D000066888 | Diet, Food, and Nutrition |
| D010829 | Physiological Phenomena |
| D019602 | Food and Beverages |
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