Vol. 11, Issue 5 (2022)

Author(s):
Himani Joshi and Pratima Awasthi

Abstract:
Giloy is popularly known as Tinospora cordifolia. Therefore, the aims of present study were to conduct phytochemical screening of giloy stem powder and to evaluate the sensory properties and proximate composition of GSP incorporated sweet balls with control sweet balls. Ethanolic and water extracts were found to have the presence of alkaloids, glycosides, phytosterols, saponins, resins and tannins. GSP incorporated sweet balls were prepared using nine different blends of RBGF: SS: GSP:: 100:0:0, 90:5:5, 80:10:10, 70:15:15, 60:20:20, 50:25:25, 40:30:30, 30:35:35 and 20:40:40 with other ingredients viz. jaggery, rice flakes, ghee, cardamom, jaggery and water. Results of sensory evaluation revealed that sweet balls prepared with roasted bengal gram flour had the highest sensory score for all parameters namely; colour, appearance, taste, hardness, after taste and overall acceptability. A significant difference (p<0.05) was observed for all the parameters as the incorporation GSP increased alongwith sesame seeds. Further, control roasted bengal gram flour sweet balls and sweet balls prepared with RBGF: SS: GSP:: 70:15:15 blend were evaluated for proximate composition and results revealed that GSP and sesame seeds incorporated sweet balls have considerably higher crude fat, total ash, crude protein and energy content when compared with roasted bengal gram flour sweet balls.