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Studies on Ashwagandha and its Uses in Food Formulations.

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Relation http://ir.cftri.com/11877/
 
Title Studies on Ashwagandha and its Uses in Food Formulations.
 
Creator Parul, Singh
 
Subject 04 Medicinal Plants
01 Sensory evaluation
 
Description Ashwagandha, one of the most important medicinal plants, traditionally known for
preventing several health ailments, consists of many bioactive compounds such
as withaferin A, 12 deoxy withastramonolide and withanolides A. In the present
study, five different varieties (Eshwar, Kondaiah, R.Somana, Narayan Naresh
and Mysore) of Ashwagandha root samples collected from different regions of
India and their incorporation in the food formulations was tested. The root
samples were extracted using Soxhlet and Microwave Assisted Extraction (MAE)
methods using water, ethanol: water (70:30) and methanol as solvents. The
extracts were subject to HPLC analysis for identification and separation of major
bioactive compounds. MS was carried out for peak confirmation. The major
compound Withaferin A was identified using mass spectra. Polyphenols were
estimated by FC Reagent method and antioxidant activity was determined by
DPPH free radical scavenging activity. Total phenolic content in all the varieties
ranged from 102 to 121mg/100g and the varieties Narayan Naresh and Mysore
exhibited maximum antioxidant activity at 200ppm. Food formulations of dhokla
and ginger flavored beverage with incorporation of Ashwagandha root powder
and extract were subject to sensory analysis to know the overall acceptability.
Sensory studies concluded that addition of ashwagandha powder up to 3g/ 100g
flour weight basis in dhokla was acceptable. Beverage could be prepared by
adding ashwagandha extract without affecting the acceptability up to
300mg/100ml. All the samples of beverages were analyzed using E- tongue. The
electronic sensors recognized the flavor compounds and the maximum distance
traveled were recorded. All the test samples showed smaller distance which
indicates lesser variance between their taste perceptions. Color evaluation of
dhokla samples showed no significant difference in the L*, a* and b* values for
control and test samples.
 
Contributor Amudha, Senthil
 
Date 2014
 
Type Student Project Report
NonPeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/11877/1/Parul.pdf
Parul, Singh (2014) Studies on Ashwagandha and its Uses in Food Formulations. [Student Project Report] (Submitted)