SENSORY EVALUATION AND NUTRITIONAL QUALITY OF SPAGHETTI BOLOGNESE THROUGH HERBAL FORTIFICATION
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This study explores the enhancement of the nutritional quality of Spaghetti Bolognese through the incorporation of culinary and functional herbs. The objective was to develop a herb-fortified formulation and evaluate its proximate composition, micronutrient content, antioxidant activity, and sensory acceptability. A standard Bolognese recipe was modified by incorporating basil, oregano, thyme, parsley, and garlic at optimized levels. Nutritional analysis revealed significant improvements in dietary fiber, vitamins (A, C, and K), and mineral content compared to the control sample. The herbal variant also exhibited higher antioxidant activity due to the presence of phenolic compounds. Sensory evaluation indicated high consumer acceptance with no adverse impact on taste, texture, or aroma. The findings suggest that herbal fortification is a practical and effective approach to transforming traditional pasta dishes into functional foods with enhanced health benefits. This study contributes to the growing field of culinary nutrition and functional food innovation.
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S, M. B. & Moyeenudin, H. (2026). Sensory Evaluation and Nutritional Quality of Spaghetti Bolognese Through Herbal Fortification. International Journal of Science, Strategic Management and Technology, 02(04). https://doi.org/10.55041/ijsmt.v2i4.513
S, Mohammed, and H.M. Moyeenudin. "Sensory Evaluation and Nutritional Quality of Spaghetti Bolognese Through Herbal Fortification." International Journal of Science, Strategic Management and Technology, vol. 02, no. 04, 2026, pp. . doi:https://doi.org/10.55041/ijsmt.v2i4.513.
S, Mohammed, and H.M. Moyeenudin. "Sensory Evaluation and Nutritional Quality of Spaghetti Bolognese Through Herbal Fortification." International Journal of Science, Strategic Management and Technology 02, no. 04 (2026). https://doi.org/https://doi.org/10.55041/ijsmt.v2i4.513.
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