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Preperation of recipes, evaluation of taste and studying the shelf-life of developed products using Foxtail Millet

Standardization, Sensory Evaluation, Development and Shelf Life of products prepared using Foxtail Millet

Status
Active, not recruiting
Phases
Unknown
Study type
Observational
Source
CTRI
Registry ID
CTRI/2022/12/047924
Enrollment
10
Registered
2022-12-06
Start date
Unknown
Completion date
Unknown
Last updated
2023-01-09

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

Aishwarya C Divya M Aishwarya J
Lead Sponsor

Eligibility

Inclusion criteria

Inclusion criteria: Participants who are semi-trained in sensory evaluation Participants who are well versed in English

Exclusion criteria

Exclusion criteria: People with food allergies Differed taste or any other interference with the evaluation

Design outcomes

Secondary

MeasureTime frame
The study will help in improving the nutritional status among individuals.Timepoint: 6 weeks—

Primary

MeasureTime frame
The end product will result in providing various millet based food options and will help in improving the nutritional status among individuals.Timepoint: 5 weeks—

Countries

India

Contacts

Public ContactDr Namratha K Pai

Welcomgroup Graduate School of Hotel Administration

namratha.paik@manipal.edu9738364472

Outcome results

None listed

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