Nutritional retention and preliminary sensory evaluation of steamed Manti enriched with soy flour and radish leaves

This controlled laboratory study evaluated nutrient retention and preliminary sensory acceptability of steamed manti prepared as four formulations: control (C), radish leaf-enriched (R), soy flour-enriched (S), and combined soy flour and radish leaf-enriched (SR). Each formulation was prepared in three independent 100 g production batches, and analytical replicate measurements within each batch were averaged before statistical analysis. Protein, fat, moisture, and ash were determined before and after steaming; cooking mass loss and true retention (TR) were calculated from batch-level concentration and mass data. Thirty-two semi-trained assessors evaluated all formulations using a five-point hedonic scale in a randomized, coded, repeated-measures design. Formulation significantly affected all physicochemical indicators (one-way ANOVA, p ≤ 9.45 × 10⁻⁵). SR had the highest steamed protein content (11.7 ± 0.3%), protein TR (85.2 ± 1.2%), and fat TR (67.0 ± 1.5%), together with the lowest cooking mass loss (9.7 ± 0.5%). Sensory differences were significant for taste, texture, appearance, and overall acceptability according to the Friedman test (p = 9.69 × 10⁻⁸, 9.87 × 10⁻⁷, 0.03794, and 1.16 × 10⁻⁶, respectively). SR received the highest overall acceptability score (4.34 ± 0.48). Compared with a previously published manti study, the present work used new independently prepared batches, different wheat–meat formulations, a separate assessor panel, and a distinct dataset. Because wheat flour, water, and filling proportions differed among formulations, the findings represent formulation-level effects rather than isolated ingredient effects. The evidence remains limited to laboratory-scale production and requires broader technological, microbiological, shelf-life, and consumer validation.

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