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Research Article Volume 14 Issue 1
Development and nutritional characterization of a functional herbal oats laddu: sensory quality and microbiological safety evaluation
Devika DS, Dhanyalekshmi CS, Resmi KI, Pratap Chandran R,
Received: January 20, 2026 | Published: March 4, 2026
Citation: Devika DS, Dhanyalekshmi CS, Resmi KI, et al. Development and nutritional characterization of a functional herbal oats laddu: sensory quality and microbiological safety evaluation. MOJ Food Process Technol. 2026;14(1):23-28. DOI: 10.15406/mojfpt.2026.14.00336
Abstract
The present study aim to develop nutritional profiling, sensory and microbiological evaluation of herbal Oats laddu formulated as a healthier alternative to conventional Indian sweets. Herbal Oats laddu was prepared using a blend of oats, broken wheat and Canthium coromandelicum leaf powder to enhance its nutritional and therapeutic properties. Oats and broken wheat contribute significant amounts of dietary fiber, protein and essential minerals, while Canthium coromandelicum, a medicinal herb, provides antioxidant, antimicrobial and therapeutic benefits. Sensory evaluation was conducted using a nine-point hedonic scale to assess parameters such as color, texture, taste, aroma and overall acceptability. Nutritional composition of the product analyzed are moisture content using Gravimetric method, crude fiber using AOAC official method (962.09), protein by Kjeldahl Method, fat by AOAC official method (948.22), ash content using AOAC official method (923.03) and carbohydrate content by Anthrone method. The values obtained for the above said parameters are moisture 9.7%, crude fiber 4.1%, protein 6.9%, fat 2.7%, ash 1.2% and carbohydrate 70.6% respectively. One month old Oat laddu was subjected to total plate count analysis and yeast and mold, which revealed the absence of both the organisms. The results indicated that the formulated herbal oats laddu is not only organoleptically acceptable but also offers enhanced nutritional and health promoting benefits, positioning it as a functional food alternative to traditional desserts.
Keywords: Canthium coromandelicum,
©2026 Devika, et al. This is an open access article distributed under the terms of the, which permits unrestricted use, distribution, and build upon your work non-commercially.
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