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20111
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Subject: Food Science and Technology × Author: Bishnoi, Jyoti Prabha × Start date: 2011 × Type: Thesis ×
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    ThesisItemOpen Access
    Utilization of ashwagandha (Withania somnifera) and guar gum for the preparation of value added extruded products
    (CCSHAU, 2011) Bishnoi, Jyoti Prabha; Grewal, Raj Bala
    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.