The Investigation of physical, rheological, organoleptic and cooking characteristics of resistant starch fortified pasta

Status

Active, not recruiting

Phases

Phase 3

Study type

Interventional

Source

IRCT

Registry ID

IRCT201306225554N10

Enrollment

Registered

2013-10-29

Start date

2012-07-18

Completion date

Unknown

Last updated

2018-02-22

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

Conditions

healthy assessors.

Interventions

Intervention 1: 10 grams of regular pasta. Intervention 2: Exactly after the consumption of 10 grams of the resistant starch enriched-pasta.

Prevention

10 grams of regular pasta

Exactly after the consumption of 10 grams of the resistant starch enriched-pasta

Eligibility

Sex/Gender

All

Age

20 Years to 40 Years

Inclusion criteria

Inclusion criteria: inclusion criteria: not having any diseases (including a cold); not smoking; exclusion criteria: having any diseases (including a cold); smoking.

Exclusion criteria

Exclusion criteria:

Design outcomes

Primary

Measure	Time frame
Sensory evaluation of the 5 treatments and comparing them. Timepoint: Exactly after the consumption of 10 grams of the product. Method of measurement: questionnaire.	—

Countries

Iran (Islamic Republic of)

Contacts

Public ContactAmir Amini

Tabriz University of Medical Sciences

aminia@tbzmed.ac.ir+98 41 1335 7581

Outcome results

None listed

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