Dietary Preferences, Healthy Individuals, Sensory Evaluation
Conditions
Brief summary
This project aims at college student consumers, recruiting a certain number of college student volunteers as sensory evaluators, and requiring them to evaluate samples of Babao Congee and deep-fried dough sticks.
Detailed description
The specific evaluation methods are as follows: the samples are randomly numbered and distributed to college student volunteers. Scale method is used to quantify the appearance score, texture score and taste score of Babao Congee and deep-fried dough sticks. Basic information, general physical conditions and sensory characteristics of Babao Congee and deep-fried dough sticks are collected through questionnaires or interviews.
Interventions
OTHERBabao Congee and Youtiao(deep-fried dough sticks) with different cooking conditions
Babao Congee and deep-fried dough sticks with different cooking conditions
Sponsors
Zhejiang University
Study design
Allocation
NA
Intervention model
SINGLE_GROUP
Primary purpose
BASIC_SCIENCE
Masking
NONE
Eligibility
Sex/Gender
ALL
Age
18 Years to 30 Years
Healthy volunteers
Yes
Inclusion criteria
* University students at school
Exclusion criteria
* Smoking (≥1 cigarette/week); * heavy alcohol consumption (\>224 g/week for men and \>168 g/week for women);
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| preference | Each sensory evaluation should be conducted within 2 hours, and for different batches of personnel, the overall time should be completed within one month | Personnel evaluate and score the color, aroma, taste, and other aspects of food. |
Contacts
Primary ContactYu Zhang
Outcome results
None listed