Matrix-Specific Sensory Profiles of Polyherbal-Fortified Roti and Bengal Gram Curry: A Descriptive Formulation Study
Swati Sharma *
Department of Home Science, Kurukshetra University, Kurukshetra, India.
Tarvinder Jeet Kaur
Department of Home Science, Kurukshetra University, Kurukshetra, India.
Asha
Government College for Women, Lakhan Majra, Rohtak, India.
*Author to whom correspondence should be addressed.
Abstract
The incorporation of botanical powders into traditional foods may modify sensory characteristics and consumer acceptability. This descriptive study compared four formulations of roti and Bengal gram curry prepared with a five-component mixture comprising fenugreek seed, jamun seed, cinnamon, curry leaf and dried ginger powders. Roti formulations contained nominal inclusion levels of 0% (A0), 0.51% (A1), 1.04% (A2) and 1.58% (A3); the corresponding Bengal gram curry levels were 0%, 1.06%, 2.14% and 3.23%. A semi-trained panel of 30 academics and research specialists evaluated colour, appearance, aroma, texture, taste and overall acceptability using a nine-point hedonic scale. The available group summaries showed that roti A2 had the highest reported mean taste (8.55 ± 0.76) and overall acceptability (8.50 ± 0.62) scores, whereas curry A1 had the highest reported mean taste (8.60 ± 0.46) and overall acceptability (8.40 ± 0.39) scores. These numerical patterns differed between the two food preparations, indicating that a common blend need not yield an identical sensory response across products. Because assessor-level records and essential design details were unavailable for an independent analysis, the comparisons are descriptive rather than statistically confirmatory. The results support further formulation and consumer-testing research, but neither clinical efficacy nor therapeutic suitability was investigated.
Keywords: Bengal gram curry, food matrix, functional food development, hedonic evaluation, polyherbal formulation, roti; sensory acceptability