Abstract
This study investigates the sensory properties of an iron-enriched food supplement formulated with varying proportions of avocado and dates, enriched with different concentrations of beetroot powder. The purpose of this research is to analyze the effect of avocado-date ratios and beetroot powder concentrations on the sensory characteristics, including color, texture, flavor, and overall acceptability. Sensory evaluation was conducted using a structured 9-point hedonic scale by a panel of trained evaluators. Findings indicate that both avocado-date ratios and beetroot concentrations significantly influence sensory acceptability, with the 70:30 avocado-date ratio at 2% beetroot powder (T8) achieving the highest overall score.
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