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Gastrointestinal Tolerance, Satiation and Sensory Acceptance of Yogurts Containing Dietary Fiber and Coffee Cascara Extract

2018-06-03 22:30:14 | BioPortfolio

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.

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.

Study Design

Conditions

Satiation

Intervention

Dietary fiber, Control yogurt

Location

Institute of Food Science Research (CIAL-CSIC)
Madrid
Spain
28049

Status

Recruiting

Source

National Research Council, Spain

Results (where available)

View Results

Links

Published on BioPortfolio: 2018-06-03T22:30:14-0400

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