DEVELOPMENT AND POPULARIZATION OF VALUE ADDED PRODUCTS USING SHATAVARI (ASPARAGUS RACEMOSUS) ROOT POWDER

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dc.contributor.advisorVarsha Rani
dc.contributor.authorPRIYANKA RANI
dc.date.accessioned2022-11-09T09:34:56Z
dc.date.available2022-11-09T09:34:56Z
dc.date.issued2019-12
dc.description.abstractThis 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 exposureen_US
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810189691
dc.keywordsShatavari, Asparagus Rracemosus, Products, Saponin, Blanching, Antioxidants, Sensory, Nutritionalen_US
dc.language.isoEnglishen_US
dc.pages134+viii+IIIen_US
dc.publisherCCSHAU, Hisaren_US
dc.subFood and Nutritionen_US
dc.themeDevelopment and popularization of value added products using Shatavari (Asparagus racemosus) root powderen_US
dc.these.typePh.Den_US
dc.titleDEVELOPMENT AND POPULARIZATION OF VALUE ADDED PRODUCTS USING SHATAVARI (ASPARAGUS RACEMOSUS) ROOT POWDERen_US
dc.typeThesisen_US
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