Proximate composition and sensory attributes of gluten-free pasta made from jackfruit seeds

Phase 1

Completed

• Conditions: healthy human volunteers, without wheat flour/gluten produce allergy; jackfruit seed, gluten free, pasta, nutrition

• Registration Number: TCTR20220325001
• Lead Sponsor: nit of Excellence

Brief Summary

Not available

Detailed Description

Not available

Study Timeline

• Study Completion: 2021-12-31
• Study Start: 2022-03-25
• Last Update Posted: 19 August 2024

Recruitment & Eligibility

• Status: Completed
• Sex: All
• Target Recruitment: 52

Inclusion Criteria

Normal sensory (smell, taste)

Exclusion Criteria

wheat flour/gluten produce allergy

Study & Design

• Study Type: Interventional
• Study Design: Not specified

Primary Outcome Measures

Name	Time	Method
Sensory evaluation at 1 week after screening sensory score (9 point hedonic scale)

Secondary Outcome Measures

Name	Time	Method
Sensory evaluation 2 (Pasta coffee)) at 1 month after phase 1 Sensory score (9 point hedonic scale)