Objective: Savigh (Sooyeq) is a functional dietary supplement with historical roots in Islamic medicine, produced from roasted grains and legumes. Despite its extensive use, limited scientific studies have been conducted on its sensory and physical properties. The present study aimed to evaluate the effects of roasting time, particle size distribution, and blending ratios of various Savigh formulations on sensory quality and consumer acceptance.
Materials and Methods: Samples of wheat, barley, rice, chickpea, lentil, and oleaster (Elaeagnus angustifolia) Savigh were prepared. After controlled roasting, the powders were sieved using meshes of 60, 70, and 80. Sensory evaluation was performed by a trained panel of 20 assessors (10 males and 10 females) who scored attributes such as texture, sweetness, acidity, aroma, color, mouthfeel, and overall acceptability on a 1–10 scale. Data were analyzed using descriptive statistical methods.
Findings: Results showed that longer roasting times improved the aroma and flavor profiles of Savigh and enhanced overall acceptance. Particle size with mesh 70 (<250 µm) provided the most desirable texture and mouthfeel. Among blended formulations, a 2:3 ratio of oleaster to chickpea Savigh yielded the highest sensory acceptance in the “bone-strengthening” Savigh. For the “mixed” formulation, a 1:2 ratio of complementary to base Savighs resulted in softer texture and more pleasant aroma.
Conclusion: Sensory quality of Savigh is strongly influenced by roasting time and particle size. Proper blending of oleaster and chickpea Savigh can significantly reduce roughness caused by oleaster seeds and improve consumer acceptability. The identified optimal ratios may serve as a practical guideline for industrial-scale production of high-quality Savigh formulations.