Sensory evaluation of guava leaves powder incorporated chutney powder

DOI: 10.22161/ijeab.101.20

Abstract:
Value added product, the shade dried tender guava leaves incorporated chutney powder was prepared and this instant product containing dried leaves powder was presented to a panel of 21 semi-trained participants aged 20 to 27 years for sensory evaluation. The samples were assessed for colour, flavor, appearance, texture, taste and overall acceptability with ratings based on a 9-point hedonic scale. Different variations of guava leaves chutney powder were created by incorporating dried guava leaves at levels of 5, 10 and 15 per cent. The chutney powder with 10 per cent leaves powder incorporation achieved the highest scores in taste (8.02) and overall acceptability (8.09) compared to other variations. Mean sensory scores of other attributes in T2 recorded were color (7.87), appearance (8.08), flavor (8.13) and texture (7.82) respectively.

Keywords:
Chutney powder, Guava leaves, Sensory evaluation, Value added

Article Info:
Received: 23 Jan 2025; Received in revised form: 18 Feb 2025; Accepted: 22 Feb 2025; Available online: 27 Feb 2025

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