Proximate composition and sensory attributes of gluten-free pasta made from jackfruit seeds

Status

Active, not recruiting

Phases

Phase 1Phase 2

Study type

Interventional

Source

TCTR

Registry ID

TCTR20220325001

Enrollment

Registered

2022-03-25

Start date

2021-10-18

Completion date

Unknown

Last updated

2026-03-30

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

Conditions

healthy human volunteers, without wheat flour/gluten produce allergy jackfruit seed, gluten free, pasta, nutrition

Interventions

First, each panelist was served with 4 randomly arranged cooked pasta samples on coded disposable plates (control, gluten free fresh pasta from jackfruit seed by adding of rice flour). Second, compare

Experimental Dietary Supplement

Sensory evaluation

Eligibility

Sex/Gender

All

Age

18 Years to 50 Years

Inclusion criteria

Inclusion criteria: Normal sensory (smell, taste)

Exclusion criteria

Exclusion criteria: wheat flour/gluten produce allergy

Design outcomes

Primary

Measure	Time frame
Sensory evaluation at 1 week after screening sensory score (9 point hedonic scale)	—

Secondary

Measure	Time frame
Sensory evaluation 2 (Pasta coffee)) at 1 month after phase 1 Sensory score (9 point hedonic scale)	—

Countries

Thailand

Contacts

Public ContactNaritsara Phanthurat

University of Phayao

panturat.naris@gmail.com054466666

Outcome results

None listed

Source: TCTR (via WHO ICTRP) · Data processed: Apr 4, 2026