CTRI/2023/05/053090尚未招募Unknown
Analysis of Microbial load, nutrient composition and sensory evaluation of selected vegan curds
Mallikarjun Keerthana0 个研究点目标入组 0 人开始时间: 待定最近更新:
试验速览
- 阶段
- Unknown
- 状态
- 尚未招募
- 发起方
研究概览
简要总结
暂无简介。
研究设计
- 研究类型
- Observational
入排标准
入选标准
- •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.
排除标准
- •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
研究者
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