Formulation of Blended Herb Spices

Abstract: Blended spices derived from locally available plants tend to achieve higher sensory acceptability compared to single-ingredient spices due to their enhanced flavor complexity and balanced sensory profile. This study aimed to develop and evaluate the acceptability of a blended herb spice composed of dried guava, lemongrass, spring onion, bay leaf, and oregano. An experimental-developmental research design utilizing a Completely Randomized Design (CRD) was employed, consisting of three formulations: Treatment A (25g guava, 75g lemongrass), Treatment B (50g guava, 50g lemongrass), and Treatment C (75g guava, 25g lemongrass), with constant amounts of the remaining ingredients such as dried spring onion, bay leaf and oregano. Sensory evaluation was conducted by 10 semi-trained food technology professors across three trials, followed by acceptability testing involving 100 evaluators using a 9-Point Hedonic Scale. Data were analyzed using mean and Analysis of Variance (ANOVA). Results indicated that all formulations were generally acceptable in terms of appearance, aroma, texture, and overall acceptability. Treatment B (50g guava, 50g lemongrass) emerged as the most preferred formulation, particularly in appearance and aroma, followed by Treatment A (25g guava, 75g lemongrass), while Treatment C (75g guava, 25g lemongrass) remained acceptable across all attributes. Statistical analysis revealed significant differences in appearance and aroma in favor of Treatment B, whereas texture showed no significant variation among treatments. When applied to grilled chicken, all formulations enhanced sensory qualities, with Treatment B (50g guava, 50g lemongrass) yielding the highest acceptability due to its superior aroma, appearance, and taste. Treatment A also showed favorable results, while Treatment C (75g guava, 25g lemongrass), though less preferred, maintained an acceptable flavor profile. The blended herb spices demonstrated good storage stability, remaining unchanged in color, texture, and odor under both room and chilling conditions for up to 30 days. Microbial analysis further confirmed that the product met food safety standards, showing low aerobic plate count and absence of coliform bacteria, thereby indicating its safety for consumption and compliance with FDA guidelines. Overall, the developed herb spice blends demonstrate strong potential as sustainable, plant-based alternatives for commercial application.

Keywords: Blended Herb Spices, Consumer Acceptability, Dried Guava Leaves, Product Development