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International Journal of Home Science
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International Journal of Home Science

2016, VOL. 2 ISSUE 3, PART A

Utilization of Ashwagandha, Ginger and shatavari root powder for the preparation of value added Cheela

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.
Pages: 01-02  |  63 Views  72 Downloads
How to cite this article:
Kumari Sangita, Gupta Alka. Utilization of Ashwagandha, Ginger and shatavari root powder for the preparation of value added Cheela. Int J Home Sci 2016;2(3):01-02.
International Journal of Home Science