Matrix-Specific Sensory Profiles of Polyherbal-Fortified Roti and Bengal Gram Curry: A Descriptive Formulation Study
Year: 2026
Type: article
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.
Authors: Swati Sharma, Tarvinder Jeet Kaur, Asha
Institution: Kurukshetra University
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W7225408163