Development and Sensory Evaluation of Guava Leaves-Enriched Khakra: Enhancing Nutritional Value of a Traditional Snack

Abstract

Background: Guava (Psidium guajava L.), a tropical and subtropical fruit, is known for its high nutritional value and medicinal properties. Aim: This study aimed to develop and evaluate a food product enriched with guava leaf powder, specifically focusing on khakra, a traditional Indian snack. Methods: The "Allahabad Safeda" variety of guava leaves was collected, dried, and powdered to incorporate into the khakra preparation. Four khakra variants were developed, including a standard version without guava leaf powder and three enriched versions containing varying amounts (4g, 7g, and 10g) of guava leaf powder. Sensory evaluation based on color, taste, texture, odor, and overall acceptability was conducted by 20 panelists using a 9-point hedonic scale. Nutritional analysis of the samples was performed to assess moisture, ash, carbohydrate, protein, fat, iron, and calcium content. Results: The results showed that the sample with 10g of guava leaf powder (Sample A) had the highest acceptability. Nutritional analysis revealed that the guava leaves enriched khakras had improved protein, fat, ash, and mineral content, making them a more nutritious alternative. Conclusion: This study demonstrates the potential of incorporating guava leaves powder into food products to enhance their nutritional profile while maintaining consumer acceptability.