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UTILIZATION OF ASHWAGANDHA (WITHANIA SOMNIFERA) ROOT POWDER IN FORMULATION OF HEALTH FOODS

KrishiKosh

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Title UTILIZATION OF ASHWAGANDHA (WITHANIA SOMNIFERA) ROOT POWDER IN FORMULATION OF HEALTH FOODS
 
Creator MRIDU NARAYAN
 
Contributor LAKSHMI DEVI, N
 
Subject UTILIZATION, ASHWAGANDHA, ROOT, POWDER, FORMULATION, HEALTH, FOODS
 
Description Clinical and experimental evidence indicates that phytochemicals
identified from traditional medicinal plants are presenting an exciting
opportunity for the development of new type of therapeutics. Such foods in
addition to their basic nutritive value and natural being help us to function
better and more effectively. The idea of health filled foods is to produce
packaged food which retained its nutrition and appeared and tasted as close
to nature’s intentions as possible.
Ashwagandha is a valued herb in Ayurveda medicine and as such was
used and cultivated for centuries in India. It possesses therapeutic value
against a large number of ailments such as mental diseases, asthma,
inflammation, arthritis, rheumatism, tuberculosis, infections, fever, male
sexual disorders and a variety of other diseases including cancer.
The present study was thus undertaken with the objective to exploit the
potential benefits of the plant in formulation of various health foods.
The nutrient analysis revealed that Ashwagandha roots are a good
source of dietary fiber (28.8%) and minerals (10.1%) apart from having
Withaferine A content of 0.16% which accounts for its multiple medicinal
applications.
The shelf life of Ashwagandha powder was studied by storing in three
different packaging materials viz., Low density polyethylene (LDPE),
Polypropylene (PP) and Polyethylene terepthalate (PET) for three months
and was analyzed for physical, chemical and microbiological parameters
before and after storage period.
No major differences were found on physical characteristics as well as
on proteins, fat, total ash and total sugar content of the powder on storage in
different packaging materials. Though a progressive increase in moisture
content from 5.2% to 5.7% in LDPE, 6.3% in PP and 8.7% in PET was
observed at room temperature, the gain of moisture was more at ambient
temperature as compared to low temperature (refrigeration) storage.
The microbial load of the Ashwagandha root powder with 450 cfu/ml
colonies initially increased on storage for three months both at ambient and
refrigeration conditions in all the three packaging materials. The percent
increase in the microbial count of the powder in LDPE was least both at
room temperature (1000 cfu/ml) and refrigeration (850 cfu/ml) as compared
to PP (8000 cfu/ml, 1000 cfu/ml) and PET (10,000 cfu/ml, 1000 cfu/ml).
No yeast and mold growth was detected initially in the sample. The
colony forming units were nil even after 90 days of storage, except for the
powder stored in PET films (1000cfu/ml).Among all the three packaging
materials, LDPE showed the best results both at refrigeration and room
temperature and could be suggested for storage of root powder than others.
Ashwagandha root powder was incorporated directly as powder after
sieving or as boiled extract in a number of recipes like fruit-whey beverages,
bakery items, savoury and snack items, at 5, 7.5, 10 and 13 percent levels.
Among all the three categories of food products, savoury and snack products
like Namakpara, Muruku, Pappu chakalu, Chutney powder and Missi roti
(chapathi) were successfully prepared and standardized. Sensory results
revealed that the Ashwagandha incorporated recipes were almost
comparable to standard recipes with respect to taste, flavour and overall
acceptability.
Thus it was concluded that the Ashwagandha root powder is safe to
store in LDPE pouches at ambient temperatures without any significant
changes in its physical, chemical and microbiological properties.
It was observed that spices such as asafoetida, cumin, black pepper,
chillies etc effectively mask the typical odour and bitter taste of
Ashwagandha. The results of the study also suggest that the Ashwagandha
root powder should preferably be used in salty products as it does not go
well with sugar based products, specially the bakery items and beverages.
Recent years have witnessed a phenomenal growth in the
market demand for traditional snack foods. These are unique in their
character and composition, cheap in price and are accessible to the poor.
According to one estimate the consumption of traditional foods in India is
more than 30 times the quantity of processed style foods like bread, biscuits,
jams, ice-creams, soft drinks and confectionary items. Hence Ashwagandha
incorporated traditional recipes like Namakpara, Muruku, Pappu chakalu,
Chutney powder and Missi roti can be explored for consumption as a step in
this direction will go a long way in improving the health and well being of
people of all economic groups.
 
Date 2016-08-05T15:05:50Z
2016-08-05T15:05:50Z
2007
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/71102
 
Language en
 
Relation D8129;
 
Format application/pdf
 
Publisher ACHARYA N.G. RANGA AGRICULTURAL UNIVERSITY, RAJENDRANAGAR, HYDERABAD