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
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Creator |
MRIDU NARAYAN
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Contributor |
LAKSHMI DEVI, N
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Subject |
UTILIZATION, ASHWAGANDHA, ROOT, POWDER, FORMULATION, HEALTH, FOODS
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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. |
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Date |
2016-08-05T15:05:50Z
2016-08-05T15:05:50Z 2007 |
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Type |
Thesis
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Identifier |
http://krishikosh.egranth.ac.in/handle/1/71102
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Language |
en
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Relation |
D8129;
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Format |
application/pdf
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Publisher |
ACHARYA N.G. RANGA AGRICULTURAL UNIVERSITY, RAJENDRANAGAR, HYDERABAD
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