Asian Journal of Dairy and Food Research, volume 33 issue 3 (september 2014) : 221-225

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

Neha Singh1, Rashmi Pande, Nivedita Singh, S.R. Malhotra, Satyabhama

Affiliations

¹Department of Foods and Nutrition, Indramani Mandelia Shiksha Niket, Pilani-333 031, India

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doi 10.5958/0976-0563.2014.00606.X

Cite article:- Singh1 Neha, Pande Rashmi, Singh Nivedita, Malhotra S.R., Satyabhama (2024). UTILIZATION OF ASHWAGANDHA (WITHANIA SOMNIFERA) FOR DEVELOPMENT OF VALUE ADDED PRODUCTS. Asian Journal of Dairy and Food Research. 33(3): 221-225. doi: 10.5958/0976-0563.2014.00606.X.

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

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Asian Journal of Dairy and Food Research

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

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