Vol. 11, Issue 5 (2022)

Author(s):
RR Dhole, DT Undratwad, PN Khadse and TA Meshram

Abstract:
The present investigation entitled “Utilization of ashwagandha (Withania somnifera) root powder for preparation of low fat flavoured milk” was undertaken during the year 2019-2020. Milk was cream separated to 0.5 per cent fat and the flavoured milk was prepared with different combinations of milk and ashwagandha root powder in proportion of 100:0 (T1), 99.8:0.2 (T2), 99.6:0.4 (T3), 99.4:0.6 (T4) and 99.8:0.2 (T5) with five treatments and four replications in completely randomized design (CRD). The data observed that the physico-chemical composition of flavoured milk i.e. protein was significantly decreased while total solids, fat, ash and acidity percentage significantly increased with increased levels of ashwagandha root powder. Flavoured milk prepared by blending with 0.4 parts of ashwagandha root powder (T3) has 0.48 per cent fat, 9.43 per cent T.S., 0.16 per cent acidity, 3.41 per cent protein and 0.78 per cent ash.