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Development of High Protein, High Fibre and Low Glycemic Index Protein Bar having Wheat Grass or Spirulina in them

Formulation and Development of Wheat Grass or Spirulina enriched High Protein, High Fibre and Low Glycemic Index Protein Bar

Status
Active, not recruiting
Phases
Unknown
Study type
Observational
Source
CTRI
Registry ID
CTRI/2022/04/042174
Enrollment
10
Registered
2022-04-26
Start date
Unknown
Completion date
Unknown
Last updated
2022-05-02

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

Conditions

None listed

Interventions

None listed

Sponsors

Ms Simran Seth and Ms Aastha Bhaita
Lead Sponsor

Eligibility

Inclusion criteria

Inclusion criteria: For the sensory evaluation, a team of semi-trained panel members from Sir Vithaldas Thakersey College of Home Science (Autonomous), will be taken.

Exclusion criteria

Exclusion criteria:

Design outcomes

Primary

MeasureTime frame
The expected outcome of this study is that, by the end of 6-9 months, 1-2 recipes of nutritionally balanced and nutrient-dense, high protein, high fibre, low GI, functional food enriched (wheat grass/ spirulina) protein bars with at least 15 % to 30% energy from the protein in each serving will be developed. Not only will these bars be high in nutritional value, but they will also be palatable and acceptable with a good texture, taste and mouth feelTimepoint: Time taken to develop recipes and bars - 2-3weeks Time taken for phases of sensory evaluation - 1 - 2 weeks Time for shelf life analysis - 3-4 weeks Time for evaluation of results - 4 weeks—

Secondary

MeasureTime frame
NATimepoint: NA—

Countries

India

Contacts

Public ContactDr Rekha Battalwar

Sir Vithaldas Thakersey College of Home Science (Autonomous), S.N.D.T Womenâ??s University

n0096@svt.edu.in9377144556

Outcome results

None listed

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