Author(s): Sonal and Dr. Nutan

Abstract:
Digera muricata (Kondhra) leaves rich in fat (1.01mg/100gm), protein (2.48mg/100gm) and iron (15.80mg/100gm) were supplemented in vegetable soup with four levels viz; 2.5gm, 5gm, 7.5gm and a control and subjected to sensory evaluation on a nine-point hedonic scale with different characteristics like color, appearance, flavor, texture and taste followed by overall acceptability score through a panel of ten experts and well qualified in the subject as judges. Karl Pearson’s coefficient of correlation was used to estimate interrelationship between different characteristics and Kendall’s coefficient of concordance for the agreement between different judges. Majority of the correlations were highly significant and Kendall’s coefficient of concordance W (W=0.731) has shown a significant stage of agreement between judges in judging the product. Further, for estimating the Physicochemical properties the samples were tested in four replicates and ANOVA suggested a highly significant value between different levels of Digera muricata (Kondhra) leaves supplementation (p<0.05). The supplementation of 7.5gm of Digera muricata (Kondhra) leaves was found to be most acceptable.

DOI: https://doi.org/10.22271/23957476.2022.v8.i2d.1310