Author(s): Vibha Chandrakar, Vasu Verma, Neetu Harmukh and Bhan Prasad Verma

Abstract:
The study examines the effect of incorporating Hibiscus sabdariffa (Ambadi) into three traditional savory snacks of Chhattisgarh—Mathri, Chakoli and Sev—by evaluating sensory and palatability responses across four formulations. Products were prepared with zero, five, ten and fifteen percent Ambadi, and sensory attributes including appearance, texture, smell, taste and overall acceptability were assessed by twelve subject matter experts using a ten point hedonic scale. Descriptive results indicated that lower incorporation, particularly at five percent, improved or maintained sensory quality, while higher levels produced a consistent decline across all products. Inferential analysis through one way ANOVA confirmed significant treatment wise differences for most attributes, demonstrating that Ambadi levels directly influenced product acceptability. Among the tested snacks, Mathri showed the highest adaptability to Ambadi enrichment, followed by Chakoli, whereas Sev exhibited the greatest sensitivity to formulation changes. The study concludes that Ambadi can serve as a promising value adding ingredient when used in moderation and offers potential for developing nutritionally enhanced traditional snacks suited to regional preferences.

DOI: https://doi.org/10.22271/23957476.2025.v11.i3h.2051