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Nutritional and Sensory Comparison of Emmer Wheat and Sharbati Wheat Products

Comparative study of Nutritional value, Acceptability and Sensory Qualities of products made from Emmer wheat and Sharbati Wheat - NIL

Status
Active, not recruiting
Phases
Unknown
Study type
Observational
Source
CTRI
Registry ID
CTRI/2025/03/082975
Enrollment
100
Registered
2025-03-20
Start date
Unknown
Completion date
Unknown
Last updated
2025-08-18

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

Conditions

None listed

Interventions

Intervention1: NIL: NIL

Sponsors

Mrudula Ajay Patole
Lead Sponsor

Eligibility

Inclusion criteria

Inclusion criteria: Sensory Evaluation will be carried by MSc and MTech Food science/nutrition/ Technology Students

Exclusion criteria

Exclusion criteria: Students with other background courses excluding food science/nutrition/technology

Design outcomes

Primary

MeasureTime frame
If the products made from emmer and sharbati wheat are good, acceptable and suitable for daily consumption after evaluating it by the participants then it would be considered to be nutritionally and beneficially appropriateTimepoint: 4 weeks—

Secondary

MeasureTime frame
The shelf life of all the products made from emmer & sharbati wheat are similar & ranges from 2 to 12 months under room temperature & accelerated condition in which chemical physical & sensory characteristics are analyzedTimepoint: 1 year—

Countries

India

Contacts

Public ContactDr Leena Raje

SNDT Womens University Juhu Mumbai

rajeleena@gmail.com9920385557

Outcome results

None listed

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