Sensory Evaluation of Chinese Specialty Foods

Zhejiang University

Status: Not yet enrolling

Conditions: Sensory Evaluation; Healthy Individuals; Dietary Preferences

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

Study type: Interventional

Funder types: Other

Identifiers

NCT06736834

Sensory Evaluation

Details and patient eligibility

About

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.

Full 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.

Enrollment: 120 estimated patients

Sex: All

Ages: 18 to 30 years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

• University students at school

Exclusion criteria

• Smoking (≥1 cigarette/week);
• heavy alcohol consumption (>224 g/week for men and >168 g/week for women);

Trial design

Primary purpose: Basic Science

Allocation: N/A

Interventional model: Single Group Assignment

Masking: None (Open label)

---

120 participants in 1 patient group

College students participating in sensory evaluation

Experimental group

Description:

Youtiao and porridge with different processing time and temperature

Treatment:

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