Vol. 11, Issue 12 (2022)

The present research work was done to study sensory evaluation of mathari incorporated with vegetable powders such as Ghol (Portulaca oleracea) and Chandan bathua (Chenopodium album). Wild vegetables play an essential role in food supplies as they have sufficient level of nutrients, vitamins, minerals and possess good antioxidant properties which improve the human health. So, incorporation of these vegetable powders in mathari will be beneficial for human health. Leaves were pretreated with blanching treatment and then dried by cabinet drying method. Dried leaves were ground into the powder. Vegetable powders were incorporated into mathari at 3%, 6% and 9% level. Sensory evaluation of mathari was done to check maximum level of incorporation of vegetable powder in mathari without affecting the sensory qualities. It was found that mathari incorporated with 6% vegetable powder was found highly acceptable by recording highest scores in all sensory attributes.