UTILIZATION OF ASHWAGANDHA (WITHANIA SOMNIFERA) FOR DEVELOPMENT OF VALUE ADDED PRODUCTS

DOI: 10.5958/0976-0563.2014.00606.X    | Article Id: DR-706 | Page : 221-225
Citation :- UTILIZATION OF ASHWAGANDHA (WITHANIA SOMNIFERA) FOR DEVELOPMENT OF VALUE ADDED PRODUCTS.Asian Journal Of Dairy and Food Research.2014.(33):221-225
Neha Singh1, Rashmi Pande, Nivedita Singh, S.R. Malhotra and Satyabhama nsns91@gmail.com
Address : Department of Foods and Nutrition, Indramani Mandelia Shiksha Niket, Pilani-333 031, India

Abstract

Three types of value added products viz. ashwagandha sweet n salty  biscuit, ashwagandha churan ball, and ashwagandha beverage were prepared by the incorporation of ashwagandha root powder, ashwagandha leaf powder and ashwagandha root+leaf powder. Ashwagandha biscuit was ranked higher in acceptability than ashwagandha churan ball and the beverage was liked the least. The products prepared by the incorporation of ashwagandha leaf powder and ashwagandha root+leaf powder were not acceptable in comparison to the products prepared by the incorporation of Ashwagandha root powder. This might be due to the bitterness of leaves. The changes in the sensory attributes of the products differed slightly during 30 storage period.

Keywords

Ashwagandha Sensory parameters Therapeutic Value added Withanolides.

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