Development and Sensory Evaluation of Value Added Masala Bun with Dehydrated Unconventional Greens

Multiple micronutrient deficiencies are wide spread globally with a large negative societal impact. As the green leafy vegetables are inexpensive foods rich in micronutrients, utilization of unconventional green leafy vegetables can be explored to overcome some of micronutrient malnutrition. Hence the study has been taken to develop masala bun enriched with dehydrated unconventional green leafy vegetable, Anne greens, Celosta argentea. Dehydrated green leafy vegetable powder at 4, 6 and 8 percent levels was incorporated in developing masala bun. The developed products, three variations and a control were evaluated for sensory parameters by semi trained panel members using a nine point hedonic scale. All the products prepared by incorporating anne greens at different levels were acceptable with scores of above 6.0 ranging from moderately good (6.1) to excellent (8.2) on nine point hedonic scale. Masala bun with 6 percent level of incorporation (7.7) was more accepted compared to 8 percent level of incorporation. There was no significant difference between the masala bun without enrichment and masala bun with 4 and 6 percent levels of incorporation. It can be concluded that enrichment of masala bun with 6 percent level of dehydrated anne greens can be used to enhance the nutritional quality of the product.