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NCT06736834

Sensory Evaluation of Chinese Specialty Foods

Sponsor: Zhejiang University

View on ClinicalTrials.gov

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.

Key Details

Gender

All

Age Range

18 Years - 30 Years

Study Type

INTERVENTIONAL

Enrollment

120

Start Date

2024-12-18

Completion Date

2024-12-30

Last Updated

2024-12-17

Healthy Volunteers

Yes

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