Product development and Sensory analysis of recipes enriched with Moringa leaves powder

Original Research Article

Abstract

The existing study was performed with the objective of studying the nutritive value and acceptability of different products prepared using drumstick leaves. Selection and procurement of leaves was done by a nearby market. The present piece of research was an attempt to develop some Indian recipes enriched with drumstick leaves powder. Two recipes namely Fried Idli and Besan ladoo were prepared with incorporation of drumstick leaves powder. These were evaluated for their sensory characteristics using a composite score scale. It was clear from the acceptability scores of all samples of Fried idli and Besan laddoo with drumstick leaves powder. Acceptability scores for the Fried idli Sample A was 4.8 ±0.447, Sample B 4.4 ±0.894, Sample C 2.4 ±1.516 and for Besan Ladoo, scores were given to different samples as ahead - Sample A 4.66 ± 0.577, Sample B 4.66 ± 0.577 and Sample C 4.33 ± 1.154. Hedonic score ranked the fried idli in the range of “liked slightly” to “liked very much” and besan ladoo were ranked between “liked moderately” to “liked extremely”.