Vol. 7, Issue 9, Part I (2025)

This study focuses on the standardization of Mohanthal, a traditional Indian sweet popular in Gujarat and Rajasthan, through a systematic market survey and sensory-textural evaluation. A comprehensive survey was conducted across seven prominent sweet shops in Anand, Gujarat, to document traditional preparation practices including ingredient usage, roasting parameters, and syrup consistency. Samples collected from each shop (MM₁-MM₇) were evaluated for sensory quality using a nine-point hedonic scale and for texture profile using a Texture Analyzer (TA-XT Plus). The sensory panel assessed attributes such as color, appearance, flavour, texture, and overall acceptability. Among the samples, MM₃ scored highest in overall acceptability and exhibited desirable textural qualities, such as lower hardness and chewiness, suggesting a soft, cohesive, and consumer-preferred structure. Texture Profile Analysis (TPA) revealed significant variations among the samples in parameters like hardness, cohesiveness, springiness, gumminess, and chewiness, which were closely tied to ingredient ratios and process conditions. The findings underscore the need to standardize processing variables to ensure consistent product quality. The study provides valuable insights for artisanal and commercial producers aiming to enhance Mohanthal's sensory and mechanical attributes while preserving its traditional identity.