Preparation of Shrikhand Using Ashwagandha Powder as Additive

The present investigation was carried out to assess the suitability of adding ashwagandha powder into shrikhand. Ashwagandha powder @ 0.3%, 0.5% and 0.7% with 40% cane sugar (by weight of chakka), was mixed for manufacture of Shrikhand. The samples were stored at 7°C and sensory and microbial qualities evaluated at regular interval. Shrikhand prepared by addition of 0.5% ashwagandha powder (T₂) was superior in organoleptic parameter followed by T₃, T₁ and To, respectively. The treated product was acceptable up to 52 days of storage under refrigerated temperature.