Evaluation of the Nutritive and Organoleptic Values of Food Products Developed by Incorporated Catharanthus roseus (Sadabahar) Fresh Leaves Explore Their Hypoglycemic Potential

Table 2

Organoleptic evaluation of food products developed by incorporation of Catharanthus roseus fresh leaves.

Food products	g/serving	Appearance	Color	Texture	After taste	Overall acceptability
Fure	Standard	8.2±0.08	8.5±0.61	8.5±0.56	8.3±0.03	8.25±0.52
	3 g	8.6±0.82	8.06±1.25	8.4±0.61	8.2±0.09	8.3±0.87
	4 g	8.6±0.89	8.7±0.56	8.4±1.06	8.4±0.76	8.4±0.06
	6 g	8.7±0.05	8.8±0.59	8.5±0.56	8.5±0.53	8.63±0.82
Rasam	Standard	7.2±0.06	8.1±0.71	7.52±0.67	8.3±0.06	8.2±0.56
	3 g	7.2±0.08	7.4±0.93	7.2±1.10	7.5±0.89	7.0±1.23
	4 g	7.8±0.32	7.0±0.04	6.1±0.58	6.3±0.79	6.7±0.15
	6 g	7.0±0.85	7.1±0.88	5.42±1.23	5.6±0.40	6.02±0.04
Stuffed idli	Standard	8.0±0.54	7.5±0.02	7.5±0.08	8.5±0.79	8.0±0.63
	3 g	7.6±0.80	7.9±0.56	7.49±1.61	7.21±0.43	7.3±0.32
	4 g	7.20±0.34	7.7±0.12	7.4±0.06	6.4±0.11	7.4±0.06
	6 g	6.69±0.84	6.7±0.65	6.5±1.23	6.5±0.49	6.62±0.98
Palak methi muthia	Standard	8.0±0.23	7.1±0.99	8.1±0.72	7.9±0.88	8.05±0.66
	3 g	7.8±0.04	6.43±0.99	7.3±1.01	6.3±0.61	6.6±0.07
	4 g	6.2±0.63	6.0±0.70	6.7±0.85	6.31±0.56	6.1±0.51
	6 g	6.06±0.78	6.11±0.44	5.07±0.45	6.6±0.09	6.0±0.74
Methi parantha	Standard	8.85±0.80	8.06±0.18	8.50±0.66	7.5±1.23	8.01±0.36
	3 g	7.69±0.55	6.61±0.74	6.45±0.17	6.22±0.99	6.36±0.47
	4 g	6.09±0.22	6.2±0.50	5.49±0.75	6.24±1.06	6.01±0.89
	6 g	5.43±0.68	5.38±0.34	5.5±0.32	5.5±0.53	5.6±0.62
Coriander chutney	Standard	8.5±0.54	8.81±0.28	8.15±0.01	8.05±0.54	8.42±0.33
	3 g	8.3±0.14	8.24±0.39	8.34±0.09	8.08±0.37	8.1±0.67
	4 g	8.09±0.54	7.8±0.04	7.5±0.87	7.27±0.01	7.08±0.69
	6 g	8.0±0.87	7.04±0.88	6.98±0.59	6.62±0.37	7.03±0.03
Cucumber soup	Standard	7.76±0.54	8.0±0.77	7.5±1.32	8.3±0.98	8.12±0.59
	3 g	7.6±0.82	6.07±0.25	7.4±0.36	7.2±0.09	7.15±0.09
	4 g	6.87±0.03	6.55±1.87	6.08±0.43	5.29±0.26	6.28±0.37
	6 g	6.6±0.54	5.9±0.66	5.05±0.67	5.76±0.67	5.54±0.51

All values are found to be Nonsignificant.