Analysis and formulation of selected vegan curds
- Registration Number
- CTRI/2023/05/053090
- Lead Sponsor
- Mallikarjun Keerthana
- Brief Summary
Not available
- Detailed Description
Not available
Recruitment & Eligibility
- Status
- Not Yet Recruiting
- Sex
- Not specified
- Target Recruitment
- 0
In Sensory Evaluation, a total of 80 panelists from the institute within 20 to 50 years of age are
involved. members of WGSHA involved in the sensory evaluation are trained and
semi-trained panelists who are fluent in English and would not have any language barrier which would impact the testing procedure.
People with conditions such as allergies to nuts which include Almond, cashew, Soy, Walnut,
peanut, oats, rice, whole wheat, and chickpea. Suboptimal oral hygiene, color vision, and People who are
under medications such as antibiotics, and stimulants that alter the sensation of the taste are excluded.
Exclusion of Individuals habituated to alcohol and tobacco chewing or smoking prior to a few hours of sensory evaluation
Study & Design
- Study Type
- Observational
- Study Design
- Not specified
- Primary Outcome Measures
Name Time Method utrient and Microbial analysis of developed vegan curds.Timepoint: 1
- Secondary Outcome Measures
Name Time Method Sensory evaluation of developed vegan curds.Timepoint: 1