Vol. 8, Special Issue 5 (2023)

Background: The study aimed to develop a value-added food product by incorporating Bathua leaves, Garden cress seeds, and Cinnamon herbs into Mayonnaise made from milk in ratios of T0 (40:0:0:0), T1 (34:6:4:0.5), T2 (32:8:5:0.5) and T3 (30:10:6:0.5)% and to evaluate the acceptability and chemical composition of the product.

Methods: The mayonnaise were prepared using the method with slight changes. A nine-point hedonic scale was used for sensory evaluation. Moisture, ash, protein, fat, carbohydrate, iron calcium and DPPH were analysed using AOAC a standard analytical procedures. Data were analysed using Analysis of Variance ANOVA and significant level was chosen at p<0.05.

Result: The results showed that T2 had the highest score for colour, texture, taste, and overall acceptability of mayonnaise that differed significantly (p<0.05) with panellists preferring formulations made from powder of 8% Bathua leaves, 5% GCSs and 0.5% of cinnamon. The incorporation of prepared leaves and seed powder in the best product (T2) led to an increase in its chemical composition. The moisture content of the Mayonnaise was measured at 5.65%. The ash content was found to be 3.36g/100g. The protein content was 3.36 g/100g, while the fat content was 42.06 g/100g. The product contained 1.1g/100g of fiber and 33.73g/100g of carbohydrates. The energy content was measured at 559 kcal. In terms of micronutrients, the Mayonnaise contained 3.37 mg/100g of iron and 22mg/100g of calcium. Additionally, the DPPH radical scavenging activity was determined to be 66.5%. The cost of the Mayonnaise per 100g of dry ingredients varied across the treatments, with T0 (control) priced at Rs. 19.98, T1 at Rs. 20.47, T2 at Rs. 20.48, and T3 at Rs. 20.48. The study suggests that Bathua leaves and Garden cress seeds can be incorporated into food products to enhance their nutritional properties and sensory acceptability.