~ 1418 ~ Journal of Pharmacognosy and Phytochemistry 2019; 8(1): 1418-1422 E-ISSN: 2278-4136 P-ISSN: 2349-8234 JPP 2019; 8(1): 1418-1422 Received: 10-11-2018 Accepted: 12-12-2018 Anisha Francis Research Scholar, SHUATS, Prayagraj, Uttar Pradesh, India Dr. SK Singh Head of Department, SHUATS, Prayagraj, Uttar Pradesh, India Dr. RN Shukla Assistant Professor, SHUATS Prayagraj, Uttar Pradesh, India ER Atul A Mishra Assistant Professor, SHUATS Prayagraj, Uttar Pradesh, India Correspondence Anisha Francis Research scholar, SHUATS, Prayagraj, Uttar Pradesh, India Sensory assessment of ready-to-use bharwa spice- mix paste Anisha Francis, Dr. SK Singh, Dr. RN Shukla and ER Atul A Mishra Abstract Bharwa spice-mix paste is the amalgation of different spices used for stuffing of vegetables. The present study was aimed assess the sensory attributes of the ready-to-use bharwa spice-mix paste. Sensory attributes of bharwa spice-mix paste with the addition of vinegar, citric acid and oil were evaluated for its taste, color, texture, flavor, appearance and overall acceptability for 0 to 45 days of storage days. There was significant change in sensory attributes for all treatments. The acceptability of the sample depends on the consumer reviews. Considering all the parameters viz. the change in sensory parameter, safety of food and nutritional quality and acceptance by the consumer, bharwa spice-mix paste treated with oil can be stored in refrigeration temperature up to 45days of storage period. Keywords: Bharwa spice-mix paste, sensory attributes, vinegar, citric acid and oil 1. Introduction Bharwa spice-mix paste is made from different mixture of dry and wet spices which are used for stuffing in different type of vegetables. West Indian cuisine is famous for stuffed vegetables like bharwa bhendi (also known as Bharwan Bhendi, Bhendi Sambhariya), stuffed potato, stuffed eggplant & stuffed capsicum. The development of industrialized paste and sauces must ensure its stability and sensory and rheological properties. This paste is famous for its unique flavor and taste. But the fact which cannot be hide that it was a very consuming process. Thus, the knowledge is necessary to identify the components and processes responsible for guaranteeing a quality product to consumers (Sikora et al., 2003) [7] . Therefore, there is a need to develop ready to use bharwa spice-mix paste for enhanced convenience and improved organoleptic properties. The main objective of the work was to study the effect of vinegar, citric acid and oil on taste, color, flavor, texture, appearance and overall acceptability of Bharwa spice-mix paste 2. Materials and methods 2.1. Raw material and preparation of ginger paste sample Bharwa spice-mix paste was procured from the spices generally available in the market. Whole spices were ground and mixed with other dry spices such as coriander powder, turmeric powder, chili powder, dry mango powder and salt. All these dry spice-mix was mixed with pre-heated onion paste, tomato paste and ginger-garlic paste. Bharwa spice-mix paste was treated by adding (0.1%, 0.2%, 0.3%) vinegar, (0.1%, 0.2%, 0.3%) citric acid and (3%, 5%, 7%) oil. The flow chart for the preparation of Bharwa spice-mix paste has been given in Figure 1. Approximately, 100g of bharwa spice-mix paste was filled into aluminum pouches and stored in refrigerator for storage and sensory quality studies. Samples were drawn up to 45 days and were analyzed for sensory parameters. Flow chart the process