Asian Journal of Food Research and Nutrition

Sensory acceptability of a value-added amla curry product is critical factor in daily life consumption. This study investigated factors influencing consumer preference for processed sauce. Amla and curry leave both are rich in antioxidant properties they boost our immunity to provide us good health, it will boost your immunity and the aim of the study is determination & optimization of amla curry sauce formulation, evaluate its functional properties of developed sauce and the analysis of sensory characteristic of the product. Fresh amla fruit processed by boiling, curry leave roasting, mixing the herbs which is used to make the sauce. We processed it with using 100% natural ingredients.  The sauce was evaluated by 10 panel members using hedonic scale test and ranked by 40 consumers for preference. The result showed that sauce was more distinguishable by appearance, taste, and mouthfeel than by aroma, flavor and after taste. Sauce was green in color and preference was significantly positively influenced by the color. We applied the methodology which involves in determination with more than one variation of the ingredients and selected the specific combination of the sample. The processed sauce is simply rich in vitamin c content & antioxidant property which was the main aim of study to create a stuff which can be useful for our daily consumption.