Department of Foods and Nutrition, Indramani Mandelia Shiksha Niket, Pilani-333 031, India
*Corresponding author's e-mail: nsns91@gmail.com and address: officer's Mess, Air Force station carnicobar-744 301, Andaman and Nicobar Islands
Online published on 11 November, 2014.
Three types of value added products viz. ashwagandha sweet n salty biscuit, ashwagandha churan ball, and ashwagandha beverage were prepared by the incorporation of ashwagandha root powder, ashwagandha leaf powder and ashwagandha root+ leaf powder. Ashwagandha biscuit was ranked higher in acceptability than ashwagandha churan ball and the beverage was liked the least. The products prepared by the incorporation of ashwagandha leaf powder and ashwagandha root+ leaf powder were not acceptable in comparison to the products prepared by the incorporation of Ashwagandha root powder. This might be due to the bitterness of leaves. The changes in the sensory attributes of the products differed slightly during 30 storage period.
Ashwagandha, Sensory parameters, Therapeutic, Value added, Withanolides
