Sensory Characteristics of Jute Leaves (Corchorus olitorius) and Lady Finger (Abelmoschus esculentus) in Making Gelatin Based-Dessert

Abstract

This experimental research aimed to determine the sensory characteristics of gelatin-based desserts enrich with jute leaves (Corchorus olitorius) and lady finger (Abelmoschus esculentus). Formulation A utilized young variants, while the Formulation B utilized mature variants of dehydrated Jute and Lady Finger and process into powder. All gelatin-based dessert formulations were evaluated for descriptive sensory characteristics (color, aroma, taste, aftertaste, mouthfeel, and texture) and general acceptability using a line-scale test.     The most preferred formulation was also determined using a preference test. Findings revealed that that for the sensory attributes, both formulations were perceived by the panelists to have medium olive-green (Formulation A) and medium dark green (Formulation B) colors. The scores for aroma, aftertaste, mouthfeel, and texture showed that both formulations had a perceptible distinct vegetable odor, has no aftertaste, has a soft mouthfeel, and smooth texture.     As for flavor, Formulation A was perceived to have a strongly perceptible distinct vegetable flavor while Formulation B had a perceptible distinct vegetable flavor.  Formulation A, which were preferred by 65.3 % of the sensory panelists. this study demonstrates the potential utilization of dehydrated saluyot and okra in the development of innovative gelatin-based desserts with acceptable properties. Based on the study’s findings, Formulation A is recommended to be utilized for further research and future commercialization.     This shows the possibility of using underutilized plant materials in the food industry and promoting healthier dessert options in the market.