None listed
Conditions
Interventions
Intervention1: Nil: Nil
Sponsors
Prashansa Achhra
Eligibility
Inclusion criteria
Inclusion criteria: Participants aged between 20 to 40 years semi trained in sensory evaluation techniques Individuals should be in good general health willing to participate in the sensory assessment of food product able to comprehend and use the 9 point hedonic scale reliably
Exclusion criteria
Exclusion criteria: Individuals outside the range of 20 to 40 years those with known food allergies especially to ingredients used in the cookies or any medical condition affecting taste or smell perception. Participants unwilling to give informed consent or unable to follow sensory evaluation protocols will also be excluded
Design outcomes
Primary
| Measure | Time frame |
|---|---|
| Development of gluten free cookie using sattu flour and millet flours like kodo and amaranthTimepoint: 10 weeks | — |
Secondary
| Measure | Time frame |
|---|---|
| Enhancement of fibre content using dehydrated banana peel powder & psylliumTimepoint: 8 weeks;Evaluation of shelf life stability & sensory quality of the developed productTimepoint: 10 weeks | — |
Countries
India
Contacts
Public ContactDr Madhavi Sathe
MMP Shah College
Outcome results
None listed