A Sensory Study on Functional Food Integration of Foxtail Millet Pulao and Wheat Chapati for Dyslipidemia
Ruhi Grewal
Department of Home Science, Guru Nanak Girls College, Yamuna Nagar, Haryana, India.
Tarvinder Jeet Kaur
*
Department of Home Science, Kurukshetra University, Kurukshetra, India.
*Author to whom correspondence should be addressed.
Abstract
Background: Dyslipidemia is a well-established risk factor for cardiovascular disease and affects a significant portion of the Indian population—approximately 25–30% in urban areas and 15–20% in rural regions. There are several commonly available food ingredients which possess anti-hyperlipidemic properties and are traditionally used for managing dyslipidemia, their integration into everyday meals in the form of a combined mixture remains uncommon.
Aim: This study aimed to evaluate the sensory (organoleptic) characteristics of familiar food recipes enriched with a specially formulated nutraceutical mixture containing ingredients known for their lipid-lowering effects.
Methods: A standardized nutraceutical mixture was developed for incorporation into two widely consumed recipes. Each recipe was modified by adding the mixture at five to six graded levels. A sensory evaluation was carried out by a panel of 15 trained members, who assessed key attributes including color, appearance, taste, aroma, texture, and overall acceptability. The incorporation levels were systematically adjusted to determine the most favorable sensory profile for each recipe.
Results: Findings revealed that the inclusion of the nutraceutical mixture led to a statistically significant (p ≤ 0.05) enhancement in the sensory quality of foxtail millet pulao and even enriched wheat chapati. In foxtail millet pulao, the enriched versions were rated higher in terms of color, appearance, taste, aroma, texture, and overall acceptability in comparison with control sample. While for enriched wheat chapati, control sample had most acceptable sensory parameter followed closely by another enriched variation with respective incorporation level of mixture.
Conclusion: The study concluded that integrating a nutraceutical-enriched mixture into foxtail millet pulao can significantly improve their sensory appeal while, for enriched wheat chapati at respective incorporation can improve the sensory parameters as sensory attributes of control sample and enriched sample was nearby to each other, offering a palatable and practical approach to dietary management of dyslipidemia.
Keywords: Dyslipidemia, nutraceutical mixture, sensory evaluation, foxtail millet pulao, wheat chapati, functional food, cardiovascular health