Sensory evaluation finds a lotus stem sauce highly acceptable in foodservice, suggesting health benefits for consumers.
Growing health awareness among consumers is significantly influencing trends in the foodservice industry. The increasing demand for nutritious and plant-based food products, lead to the formulation of an innovative sauce with enhanced nutritional and functional properties. The present study aimed to formulate a value-added sauce using lotus stem (Nelumbo nucifera) and evaluate its sensory acceptability. A control sample (100% tomato sauce) and five variations of lotus stem incorporated sauces (20%, 40%, 60%, 80%, and 100%) were prepared. Sensory evaluation was conducted using a 9-point hedonic scale and the most acceptable variation was selected. The results revealed that among the different formulations of the sauce, variation III (60 % lotus stem pulp) was selected based on sensory scores (7.7 ± 0.7). The developed sauce showed improved nutritional and functional properties, highlighting its potential as a value-added product.
No takes yet. Share an insight, caveat, or question.
P et al. (2026) studied this question.
Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context: