Sensory Optimisation and Development of Herbal-mixture Enriched Appam and Dhokla

Abstract

Type 2 diabetes mellitus (T2DM) and other non-communicable illnesses are on the rise, which has increased demand for functional foods that are culturally acceptable and offer health advantages without sacrificing flavour. Appam and Dhokla, two traditional fermented dishes from India, are popular for their affordability, taste, and ease of digestion. The current study sought to create functional versions of Dhokla and Appam combined with a herbal combination, as well as to assess the impact of varying degrees of integration on sensory qualities. Thirty academics and research experts rated sensory attributes such as colour, appearance, texture, taste, aroma, and general attractiveness in a semi-trained panel. Dhokla was added to the herbal mixture at 0% (control), 1.35%, 2%, and 2.6%. Appam was made with the herbal mixture at 0% (control), 1.9%, 3.8%, and 5.7%. A 9-point hedonic scale was used for the sensory rating, and the Kruskal–Wallis test was used to analyse the data. The findings showed that incorporation levels had no discernible effects on colour, appearance, or texture in either product (p > 0.05). Nonetheless, there were notable variations in flavour, fragrance, and general approval (p < 0.05). The greatest sensory scores were obtained by Dhokla with a 2% herbal mixture and Appam with a 1.9% herbal mixture. Acceptability decreased at higher incorporation levels, most likely due to stronger flavour and scent. The study supports the production of traditional fermented foods that are acceptable for diabetics and health-conscious groups by showing that mild functional ingredient integration can improve nutritional content while retaining sensory acceptance.