Sensory Evaluation of Chinese Specialty Foods

Study Results

Results pending

The study team has not published outcome measurements, participant flow, or safety data for this trial yet. Check back later for updates.

Basic Information

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Recruitment Status

NOT_YET_RECRUITING

Clinical Phase

NA

Total Enrollment

120 participants

Study Classification

INTERVENTIONAL

Study Start Date

2024-12-18

Study Completion Date

2024-12-30

Brief Summary

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This project aims at college student consumers, recruiting a certain number of college student volunteers as sensory evaluators, and requiring them to evaluate samples of Babao Congee and deep-fried dough sticks.

Detailed Description

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The specific evaluation methods are as follows: the samples are randomly numbered and distributed to college student volunteers. Scale method is used to quantify the appearance score, texture score and taste score of Babao Congee and deep-fried dough sticks. Basic information, general physical conditions and sensory characteristics of Babao Congee and deep-fried dough sticks are collected through questionnaires or interviews.

Conditions

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Dietary Preferences Sensory Evaluation Healthy Individuals

Study Design

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Allocation Method

NA

Intervention Model

SINGLE_GROUP

Primary Study Purpose

BASIC_SCIENCE

Blinding Strategy

NONE

Study Groups

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College students participating in sensory evaluation

Youtiao and porridge with different processing time and temperature

Group Type EXPERIMENTAL

Babao Congee and Youtiao(deep-fried dough sticks) with different cooking conditions

Intervention Type OTHER

Babao Congee and deep-fried dough sticks with different cooking conditions

Interventions

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Babao Congee and Youtiao(deep-fried dough sticks) with different cooking conditions

Babao Congee and deep-fried dough sticks with different cooking conditions

Intervention Type OTHER

Eligibility Criteria

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Inclusion Criteria

* University students at school

Exclusion Criteria

* Smoking (≥1 cigarette/week);
* heavy alcohol consumption (\>224 g/week for men and \>168 g/week for women);

Minimum Eligible Age

18 Years

Maximum Eligible Age

30 Years

Eligible Sex

ALL

Accepts Healthy Volunteers

Yes

Responsible Party

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Yu Zhang

Professor

Responsibility Role PRINCIPAL_INVESTIGATOR

Central Contacts

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Yu Zhang

Role: CONTACT

Phone: 18267165125

Email: [email protected]

Other Identifiers

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