Sample Description

Catharanthus roseus fresh leaves were collected from the main campus of Banasthali University, Rajasthan, India. The leaves were washed thoroughly with tap water followed with sterilized distilled water for the removal of dust and sand particles. Commonly seven consumed recipes in India are prepared for diabetic patients were developed at different levels at 3€‰g, 4€‰g, and 6€‰g per serving.

Panel Selection and Training

Food product development and their acceptability appraisal through organoleptic evaluation carried out by a trained panel comprising 30 panelists from the Department of Food Science and Nutrition, Banasthali University. They were preselected on the basis of good health conditions, time availability, no allergy plants products, any aversion to Catharanthus roseus, and willingness to participate. Panelists were then subjected to preliminary acuity tests to investigate their ability to recognize the basic taste, basic aromas, and to describe basic attributes in prepared products by the triangle method. After the screening process, fifteen panelists were selected. Twelve panelists were female and three were male in the range of 20€“35 years old of age. They went under training to perform the sensory evaluation of the products.

Training consisted of: (1) initial orientation session where panelists received detailed explanation about the organoleptic methodology; (2) group meetings for a general description of the Catharanthus roseus fresh leaves incorporating food products development, which required 30 minutes to 1-hour sessions; (3) individual training during opening sessions panelists, took part in the exercise. They were provided with the three samples (plain, salted, and sugary flavors in mango shake), which were diluted in 2% of the cinnamon solution. They were asked to smell and taste them and list as many aromas and flavor terms as possible for each sample and discuss individual results to come up with a consensus.

Outcome Measures

The panelists performed an organoleptic appraisal by 9 points hedonic test to assess the overall product preferences. Evaluation of taste, flavor, color, texture, appearance, after taste, and overall acceptability were made on the scale. Two samples were during a 60-minute session and the evaluations were repeated two more times and they were asked to rinse their penchant well with water between samples. For this purpose, panelists used room-temperature drinking water.