NCT06736834

Sensory Evaluation of Chinese Specialty Foods

• Status: Not Yet Recruiting
• Phase: N/A
• Study type: Interventional
• Enrollment: 120 (estimated)
• Sponsor: Zhejiang University · Academic / Other
• Sex: All
• Age: 18 Years – 30 Years
• Healthy volunteers: Accepted

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.

Detailed description

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

• Dietary Preferences
• Sensory Evaluation
• Healthy Individuals

Interventions

Type	Name	Description
OTHER	Babao Congee and Youtiao(deep-fried dough sticks) with different cooking conditions	Babao Congee and deep-fried dough sticks with different cooking conditions

Timeline

• Start date: 2024-12-18
• Primary completion: 2024-12-25
• Completion: 2024-12-30
• First posted: 2024-12-17
• Last updated: 2024-12-17