DEVELOPMENT AND POPULARIZATION OF VALUE ADDED PRODUCTS USING SHATAVARI (ASPARAGUS RACEMOSUS) ROOT POWDER
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Date
2019-12
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Publisher
CCSHAU, Hisar
Abstract
This study was conducted to analyse the nutritional composition of shatavari (Asparagus
racemosus) root powder (SRP); to develop products by adding shatavari root powder and their sensory
and nutritional evaluation and to popularize the shatavari root powder based value added products
among adolescent girls and women. In present study, blanching of shatavari roots was done at 80ºC
temperature for 3 minutes to reduce bitterness and to retain the maximum amount of saponins. It was
observed that blanched powder had better taste. The blanched SRP contained 11.66 and 8.02 per cent
of crude fiber and ash, respectively. The content of total soluble sugar, reducing sugar and non
reducing sugar in blanched SRP was 24.36, 3.46 and 20.90 per cent, respectively. The blanched SRP
contained 6.08, 12.67 and 18.75 per cent of soluble, insoluble and total dietary fiber, respectively. Total
calcium, iron and zinc was found to be 103.24, 26.85 and 1.96 mg/100g, respectively in blanched SRP.
Laddoo, halwa, panjiri, sweet and sweet & salty biscuits, muffins with or without egg, instant halwa
mix and instant muffin mix were prepared by adding 5, 10 and 15 per cent of blanched SRP while
instant shatavari mix was prepared by mixing 20, 30, 40 and 60 per cent of SRP with ground sugar. All
the developed products were found acceptable by the panellists and were adjudged between ‘liked
moderately’ to ‘liked very much’. The contents of crude fat and crude protein were found to be
decreased whereas the contents of crude fiber and ash were found to be increased in various products
upon addition of SRP. The content of sugars, dietary fiber, DPPH-RSA, calcium, iron and zinc were
increase and starch content was decreased in all type of products upon addition of SRP. The sensory
score of stored products decrease gradually with increase in storage period, however all the products
were found acceptable. The fat acidity and peroxide value increased gradually with increase in storage
period however the values were found within the acceptable level. Average knowledge scores of
respondents on various aspects of shatavari root powder were increased (P=0.05) significantly among
the respondents after four days of training exposure