None listed
Conditions
Interventions
None listed
Sponsors
Mallikarjun Keerthana
Eligibility
Inclusion criteria
Inclusion criteria: In Sensory Evaluation, a total of 80 panelists from the institute within 20 to 50 years of age are involved. members of WGSHA involved in the sensory evaluation are trained and semi-trained panelists who are fluent in English and would not have any language barrier which would impact the testing procedure.
Exclusion criteria
Exclusion criteria: People with conditions such as allergies to nuts which include Almond, cashew, Soy, Walnut, peanut, oats, rice, whole wheat, and chickpea. Suboptimal oral hygiene, color vision, and People who are under medications such as antibiotics, and stimulants that alter the sensation of the taste are excluded. Exclusion of Individuals habituated to alcohol and tobacco chewing or smoking prior to a few hours of sensory evaluation
Design outcomes
Primary
| Measure | Time frame |
|---|---|
| Nutrient and Microbial analysis of developed vegan curds.Timepoint: 1 | — |
Secondary
| Measure | Time frame |
|---|---|
| Sensory evaluation of developed vegan curds.Timepoint: 1 | — |
Countries
India
Contacts
Public ContactMs Pallavi Mahesh Shettigar
Welcomgroup Graduate School of Hotel Administration.
Outcome results
None listed