Organoleptic acceptability of value added products using drumstick leaves powder

Abstract

Developed drumstick leaves powder was incorporated in various products i.e., khakhra, panjiri, vadi, gatta premix, dahi vada premix, spread premix and soup premix by various proportions (5% and 7%) in laboratory and evaluated by panel of semi-trained judges for sensory characteristics like colour, appearance, aroma, texture, taste and overall acceptability on nine point hedonic ranking scale. All the developed products were ranged between “liked moderately” to “liked very much” on the organoleptic parameters as judged on 9 point hedonic ranking scale. Results of sensory evaluation of products indicated that khakhra found to be most acceptable and scored 8.8 on 9 point hedonic ranking scale as compared to other products i.e. panjiri (8.6), vadi (8.5), gatta premix (8.6), dahi vada premix (8.4), spread premix (8.6) and soup premix (8.4).The mean score for overall acceptability of developed and control samples ranged from 8.4 to 8.8 on nine point hedonic ranking scale.