Author(s): Kumari Sangita and Gupta Alka

Abstract:
Value addition of food products by incorporating medicinal herbs is a best way to add their nutritional benefits in the daily diet of humans to combat with various degenerative diseases. The study was carried out with objectives to access the sensory attributes and cost of the prepared value added food product. Three treatments and one control for each products i.e. T₁, T₂, and T₃ were prepared by incorporation of medicinal root powder and control (T0) with 100% besan for Cheela. Sensory evaluations for prepared products were done by using the 9-point hedonic scale. Data obtained were statistically analyzed by using analysis of variance (ANOVA), critical difference (CD). In context with organoleptic attributes, T₂ (5% ashwagandha+ 5% ginger+ 10% Shatavari + 80% besan) was most acceptable in comparison with other treatments. Cost of the ‘Cheela’ per 100 gm of raw ingredients as the prevailing cost of the raw materials was T₀ is Rs. 7.75 for treatment, T₁ is Rs. 12.05, T₂ is Rs. 16.35 and T₃ is Rs. 20.65.