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International Journal of Home Science
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Impact Factor: RJIF 5.3, NAAS Rating: 3.32

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 “Cookies”

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% refined wheat flour for Cookies. 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, T1 (2.5% ashwagandha+ 2.5% ginger+ 5% Shatavari + 90% refined wheat flour) was most acceptable in comparison with other treatments. Cost of the ‘Cookies’ per 100 gm of raw ingredients as the prevailing cost of the raw materials was Rs.12 for T0 control, Rs 16.49 for T1, Rs. 21.43 for T2 and Rs.25.92 for T3.
Pages: 27-28  |  27 Views  26 Downloads
How to cite this article:
Kumari Sangita, Gupta Alka. Utilization of Ashwagandha, Ginger and Shatavari root powder for the preparation of value added “Cookies”. Int J Home Sci 2016;2(3):27-28.
International Journal of Home Science