Effect of different cooking methods on softening of ingredients

JRCT ID: jRCT1060220043

Registered date:14/07/2022

Basic Information

• Recruitment status: Pending
• Health condition(s) or Problem(s) studied: Disgust for test food samples
• Date of first enrollment: 14/07/2022
• Target sample size: 50
• Study type: Observational

Outcome(s)

• Primary Outcome: The subject performs a sensory evaluation using a cooked product as a sample.

Key inclusion & exclusion criteria

• Age minimum: >= 18age old
• Age maximum: Not applicable
• Gender: Both
• Include criteria: Healthy subjects aged 18 years or older who received the explanation of this study and agreed to participate (including the elderly)
• Exclude criteria: Those who have food allergies to the food sample of the test

Related Information

• Primary Sponsor: Yoshimi Watanabe
• Secondary Sponsor: Yoshimi Watanabe