Studies on Ashwagandha and its Uses in Food Formulations.

Parul, Singh (2014) Studies on Ashwagandha and its Uses in Food Formulations. [Student Project Report] (Submitted)

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Abstract

Ashwagandha, one of the most important medicinal plants, traditionally known for preventing several health ailments, consists of many bioactive compounds such as withaferin A, 12 deoxy withastramonolide and withanolides A. In the present study, five different varieties (Eshwar, Kondaiah, R.Somana, Narayan Naresh and Mysore) of Ashwagandha root samples collected from different regions of India and their incorporation in the food formulations was tested. The root samples were extracted using Soxhlet and Microwave Assisted Extraction (MAE) methods using water, ethanol: water (70:30) and methanol as solvents. The extracts were subject to HPLC analysis for identification and separation of major bioactive compounds. MS was carried out for peak confirmation. The major compound Withaferin A was identified using mass spectra. Polyphenols were estimated by FC Reagent method and antioxidant activity was determined by DPPH free radical scavenging activity. Total phenolic content in all the varieties ranged from 102 to 121mg/100g and the varieties Narayan Naresh and Mysore exhibited maximum antioxidant activity at 200ppm. Food formulations of dhokla and ginger flavored beverage with incorporation of Ashwagandha root powder and extract were subject to sensory analysis to know the overall acceptability. Sensory studies concluded that addition of ashwagandha powder up to 3g/ 100g flour weight basis in dhokla was acceptable. Beverage could be prepared by adding ashwagandha extract without affecting the acceptability up to 300mg/100ml. All the samples of beverages were analyzed using E- tongue. The electronic sensors recognized the flavor compounds and the maximum distance traveled were recorded. All the test samples showed smaller distance which indicates lesser variance between their taste perceptions. Color evaluation of dhokla samples showed no significant difference in the L*, a* and b* values for control and test samples.

Item Type:	Student Project Report
Uncontrolled Keywords:	Ashwagandha, food formulations, MAE, HPLC, MS, antioxidant activity, polyphenols, sensory evaluation, E-tongue
Subjects:	600 Technology > 03 Agriculture > 04 Medicinal Plants 600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes > 01 Sensory evaluation
Divisions:	Sensory Science
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	23 Jun 2015 11:51
Last Modified:	23 Jun 2015 11:51
URI:	http://ir.cftri.res.in/id/eprint/11877

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