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Comparison of sensory acceptability of rotis prepared from roti mix and wheat atta

Evaluation of sensory acceptability of roti prepared from roti mix (with functional ingredients) and commercial wheat atta. - Nil

Status
Active, not recruiting
Phases
Unknown
Study type
Interventional
Source
CTRI
Registry ID
CTRI/2022/03/040952
Enrollment
60
Registered
2022-03-09
Start date
Unknown
Completion date
Unknown
Last updated
2022-04-04

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

Conditions

None listed

Interventions

Intervention1: Food Product Developed (Roti mix with functional ingredients): One time tasting sessions for each roti sample (two prototype formulations and one scaled up final roti mix formulation) s

Sponsors

Madras Diabetes Research Foundation
Lead Sponsor

Eligibility

Inclusion criteria

Inclusion criteria: 1. Elderly subjects with T2DM ( >60y). 2. Subjects with T2DM (30-50y). 3. Healthy adults of age 25-50 years 4. Obese and overweight individuals

Exclusion criteria

Exclusion criteria: 1. Any food allergy or medical condition that prevents them from eating such products 2. Persons with any disability to swallow 3. Unwillingness to participate in the study

Design outcomes

Primary

MeasureTime frame
To assess the sensory acceptability of roti prepared from roti mix and commercial wheat atta. Timepoint: The products will tested once per product on four different occasions(4 samples- 2 lab scale roti mix formulations, one scaled up roti mix and one commercial wheat atta based roti) will be assessed for sensory evaluation.—

Secondary

MeasureTime frame
NILTimepoint: NIL—

Countries

India

Contacts

Public ContactDr Shobana Shanmugam

Madras Diabetes Research Foundation (MDRF)

shobanashanmugam@mdrf.in91-44-33505555

Outcome results

None listed

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