Author(s): Monika Gupta, Ms. Kiran Agrahari, Dr. Mamta Jaiswal and Ms. Archana Singh

Abstract:
The objective of present investigation was Efficacy& Enrichment of product by incorporating basil leaves’’ refer to basil leaves based products. In view of the facts regarding nutritional quality of basil leaves (ICMR, 2010) was made to develop acceptable basil leaves based products. Develop basil leaves was used for development of standardized products i.e. basil tomato pesto, cucumber basil juice, basil chutney, garlic basil soup, and tomato basil pulav. The organoleptic evaluation of products was done by using score card method (9-Point Hedonic Scale). The result of basil leaves based products, for basil tomato pesto, cucumber basil juice, basil chutney, garlic basil soup, and tomato basil pulav.(T1) were best in all treatments in case of all sensory attributes. The overall acceptability of experimental (T1) basil leaves. Basil tomato pesto, cucumber basil juice, basil chutney, garlic basil soup, and tomato basil pulav. Were 8.7, 8.9, 9.0, 9.0, and 8.6, respectably.