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Utilization of ashwagandha (Withania somnifera) and guar gum for the preparation of value added extruded products

KrishiKosh

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Title Utilization of ashwagandha (Withania somnifera) and guar gum for the preparation of value added extruded products
 
Creator Bishnoi, Jyoti Prabha
 
Contributor Grewal, Raj Bala
 
Subject Gums, Processed plant products, Flours, Application methods, Irrigation, Wheats, Cellulose products, Biological phenomena, Productivity, Cereal flours
 
Description The present study was carried out to utilize the Ashwagandha powder and guar gum for the
preparation of value added pasta products and ready-to-eat snacks. The flour, maize grits and
Ashwagandha powder were assessed for proximate composition, total dietary fibre and minerals.
Ashwagandha root powder was assessed for total phenols, flavones and anti- oxidant activity. The effect
of incorporation of different levels of Ashwagandha powder and guar gum along with Ashwagandha
powder on quality of pasta, noodles and RTE-Snacks was studied. Ashwagandha root powder extract
contained appreciable amount of total phenols, flavones which are responsible for its antioxidant
activity. No change in peak time, pasting and gelatiniztion temperature whereas decrease in peak,
trough, setback, final and breakdown viscosity was noticed with incorporation of Ashwagandha powder
(2-6%) whereas addition of guar gum (0.5-1.5%) along with Ashwagandha powder in the flour resulted
in increase of viscosity parameters while no change in peak time, pasting and gelatiniztion temperature
was observed. No change in extensibility of dough but increase in resistance to extension of dough
was witnessed by addition Ashwagandha powder (2-6%). Similar results were noticed with addition of
guar gum. Hardness of raw pasta and noodles, water uptake, swelling index and cooking time increased
with level of Ashwagandha powder and guar gum + Ashwagandha powder. Mean score of sensory
attribute indicate that Ashwagandha powder can be incorporated upto 4% in pasta and RTE-Snacks and
6% in noodles. Higher level leads to bitterness and after taste in products. Incorporation of guar gum in
the formulation either improved or did not change the sensory attributes of these products. Results
indicate that Ashwagandha can be processed to powder that can be utilized with guar gum for value
addition of extruded products.
 
Date 2016-11-10T11:42:42Z
2016-11-10T11:42:42Z
2011
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/84824
 
Language en
 
Format application/pdf
 
Publisher CCSHAU