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Amount of potassium bromate(flour improver) in bread and develop healthy alternative for the same

Quantitation of Potassium bromate in bread samples and develop breads with alternative analogue for potassium bromate

Status
Active, not recruiting
Phases
Unknown
Study type
Interventional
Source
CTRI
Registry ID
CTRI/2018/07/015092
Enrollment
110
Registered
2018-07-27
Start date
Unknown
Completion date
Unknown
Last updated
2021-11-24

For informational purposes only — not medical advice. Sourced from public registries and may not reflect the latest updates. Terms

Conditions

None listed

Interventions

Intervention1: Ascorbic acid: Bread Incorporated with Ascorbic acid as a flour improver Control Intervention1: Potassium Bromate: Bread incorporated with regular flour improver potassium bromate

Sponsors

Srajan
Lead Sponsor

Eligibility

Inclusion criteria

Inclusion criteria: 1. Semi trained panel members :10 chefs of Welcomgroup Graduate School of Hotel Administration 2. Consumers : 100 (Teaching, nonteaching faculty and students of Welcomgroup Graduate School of Hotel Administration )

Exclusion criteria

Exclusion criteria: 1. A person with any mouth disorder. People who lost tongue senses and teeth. 2. A person who is addicted to chewing Tobacco. 3. People who are under medications which can alter the taste.

Design outcomes

Primary

MeasureTime frame
Determination of potassium bromate in bread samplesTimepoint: once—

Secondary

MeasureTime frame
Developing a bread with healthy alternative(ascorbic acid)Timepoint: once—

Countries

India

Contacts

Public ContactAbhishek K R

Welcomgroup Graduate School of Hotel Administration, Manipal Academy of Higher Education

pallavi.wgsha@manipal.edu9591273054

Outcome results

None listed

Source: CTRI (via WHO ICTRP) · Data processed: Feb 4, 2026