Development of Lotus Stem Sauce

Growing health awareness among consumers is significantly influencing trends in the foodservice industry. The increasing demand for nutritious and plant-based food products, lead to the formulation of an innovative sauce with enhanced nutritional and functional properties. The present study aimed to formulate a value-added sauce using lotus stem (Nelumbo nucifera) and evaluate its sensory acceptability. A control sample (100% tomato sauce) and five variations of lotus stem incorporated sauces (20%, 40%, 60%, 80%, and 100%) were prepared. Sensory evaluation was conducted using a 9-point hedonic scale and the most acceptable variation was selected. The results revealed that among the different formulations of the sauce, variation III (60 % lotus stem pulp) was selected based on sensory scores (7.7 ± 0.7). The developed sauce showed improved nutritional and functional properties, highlighting its potential as a value-added product.