~ 346 ~ The Pharma Innovation Journal 2021; 10(5): 346-349 ISSN (E): 2277- 7695 ISSN (P): 2349-8242 NAAS Rating: 5.23 TPI 2021; 10(5): 346-349 © 2021 TPI www.thepharmajournal.com Received: 09-02-2021 Accepted: 29-04-2021 Thejas Gowda KS M.Sc. Scholar, Department of Post-Harvest Technology, Kittur Rani Channamma College of Horticulture, Arabhavi, Karnataka, India Dr. Sadananda GK Assistant Professor, Department of Post-Harvest Technology, College of Horticulture, Bengaluru, Karnataka, India Kirankumar Gorabal Assistant Professor, Department of Post-Harvest Technology, Kittur Rani Channamma College of Horticulture, Arabhavi, Karnataka, India Dr. Laxman Kukanoor Department of Post-harvest Technology and Head, HEEU, RHREC Kumbapur Farm, Dharwad, Karnataka, India K Ramachandra Naik Professor and Head, Department of Post-Harvest Technology, Kittur Rani Channamma College of Horticulture, Arabhavi, Karnataka, India Kiran Nagajjanavar Assistant Professor, Department of Agricultural Engineering, College of Horticulture, Sirsi, Karnataka, India Sumangala Koulagi Assistant Professor, Department of Plant Pathology, Kittur Rani Channamma College of Horticulture, Arabhavi, Karnataka, India Corresponding Author: Thejas Gowda KS M.Sc. Scholar, Department of Post-Harvest Technology, Kittur Rani Channamma College of Horticulture, Arabhavi, Karnataka, India Evaluation of organoleptic quality of tomato and methi leaves powder fortified extruded product Thejas Gowda KS, Dr. Sadananda GK, Kirankumar Gorabal, Dr. Laxman Kukanoor, Dr. K Ramachandra Naik, Dr. Kiran Nagajjanavar and Dr. Sumangala Koulagi Abstract This investigation was carried out to study the impact of fortification with tomato and methi leaves powder (2.5, 5.0, 7.5, 10%) on organoleptic qualities of Jackfruit seed powder based extruded product. The fortified extruded product were subjected to sensory evaluation by semi-trained panel to analyse the quality attributes like colour and appearance, flavour, taste, texture and overall acceptability, using 9 point hedonic scale during storage period of 45 days in ambient storage condition. The extruded product fortified with 5.0 percent tomato powder (T3) registered highest mean organoleptic scores with respect to colour and appearance (8.22), flavour (8.25), taste (8.25), texture (8.25) and overall acceptability (8.24), which was followed by extruded product fortified with 5.0 percent methi leaves powder during the storage period of 45 days. Whereas, the lowest score was obtained in extruded product fortified with 10 percent methi leaves powder. Keywords: Extruded product, fortification, tomato powder, methi leaves powder and organoleptic evaluation Introduction Consumer demand for convenience foods is now on the rise around the globe. Convenience has an immense impact on the food choices of today’s consumers. Today, consumer demand is for much more than just safe and shelf stable food. They demand higher quality food with greater convenience. Moreover, their demand is for food products that are novel, wholesome, nutritious and convenient but still retain their natural characteristics as much as possible. Extrusion processing is high temperature short time process whereby the food product is exposed to very high temperature for only few seconds. During which the structural change in the food is bound to occur thereby leading to expansion of the product. Extrusion works on the principle of gelatinization of starch, the macromolecule structure of starch molecule opens up and viscous plasticized mass is produced. The fortification of the extruded products will make them more palatable by adding colour or appearance, taste, flavours and nutrition of the product. Accordingly, extruded products can be fortified with vegetables such as methi leaves and tomato powder. The addition of tomato will enhance the total phenolic content and total antioxidant activity of the extruded product (Altan et al., 2009) [1] and fortification with methi leaf powder will increase the fiber, protein, antioxidants and reduces the fat content of the extruded product (Chakraborty et al., 2016) [2] . By considering these factors in view, a study was conducted to evaluate the effect of fortification with tomato and methi leaves powder on organoleptic quality attributes of extruded product stored under ambient condition. Materials and Methods The investigation was carried out in the Department of Post-Harvest Technology, College of Horticulture, Bangalore, Karnataka, during the year 2019-20. The flour combination of 75 percent maize grits, 10 percent jackfruit seed powder and 15 percent tapioca flour preconditioned with 14 percent feed moisture can be used as the base flour combination for the development of the fortified extruded product at barrel-1:50 ° C, barrel-2:75 ° C, barrel-3:110 ° C temperatures. Organoleptic evaluation of fortified extruded product was carried out by a semi-trained panel consisting of officials of College of Horticulture, Bangalore. Fortified extruded product under