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Sensory Evaluation of Chinese Specialty Foods

NCT06736834 · Status: NOT_YET_RECRUITING · Phase: NA · Type: INTERVENTIONAL · Enrollment: 120

Last updated 2024-12-17

No results posted yet for this study

Summary

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.

Conditions

  • Dietary Preferences
  • Sensory Evaluation
  • Healthy Individuals

Interventions

OTHER

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

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

Sponsors & Collaborators

  • Zhejiang University

    lead OTHER

Study Design

Allocation
NA
Purpose
BASIC_SCIENCE
Masking
NONE
Model
SINGLE_GROUP

Eligibility

Min Age
18 Years
Max Age
30 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2024-12-18
Primary Completion
2024-12-25
Completion
2024-12-30

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Read the full study record

This page highlights key information. For complete eligibility criteria, study locations, investigator contacts, and the full protocol, visit the original record on ClinicalTrials.gov.

View NCT06736834 on ClinicalTrials.gov