Studies on incorporation of Ashwagandha (Withania somnifera) on quality characteristics of shrikhand
Loading...
Date
2019-06
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand)
Abstract
Shrikhand is an Indian dessert which is made by fermentation of milk by using known strain of lactic acid bacteria. It is a semi soft, sweetish sour, whole milk product developed from fermented curd (dahi). Now a days functional foods are prepared by adding active component that fulfill the basic nutritional requirement and also provides an additional physiological benefits in the population. For designing nutraceutical food herbal extract having active component could be incorporated in the dairy products. Among the fermented dairy product one of the most acceptable product is shrikhand in which herbal extract can be added. Ashwagandha (Withania somnifera) powder was added in different proportion to develop a herbal shrikhand. So, present investigation is designed to evaluate the quality characteristics and storage stability of ashwagandha powder in different proportion viz. 0.2%, 0.4% and 0.6% with 40% cane sugar (by weight of chakka) to prepared shrikhand. For storage stability, samples were stored at 5±1ºC for 15 days and pH, titrable acidity, antioxidant property, sensory attributes and microbilogical examination were evaluated at regular interval. Proximate analysis revealed a non significant (P>0.05) difference among all the treatments. Comparison of pH and titrable acidity revealed that addition of ashwagndha powder in shrikhand decreases the pH (P<0.05) significantly whereas tritable acidity was increased (P<0.05) significantly. TBARS and FFA value of T3 group was lowest (P<0.05) than other groups. Texture profile analysis showed higher (P<0.05) firmness and consistency of control shrikhand whereas higher (P<0.05) cohesiveness and index of viscosity was observed in T3 group. Sensory score was significantly (P<0.05) higher for color, flavour and overall acceptability in T1 group whereas higher (P<0.05) texture score was found in T1. Microbiological analysis revealed that TPC, Yeast and Mold were significantly (P<0.05) lower in T3, followed by T2, T1 and C. Hence, based on the following results, we can conclude that T1 (0.2% ashwagandha powder added shrikhand) has better sensory score than C, T2 and T3. While T3 has potential antioxidant, antimicrobial property than C, T1, T2.
Description
Keywords
null