Vol. 11, Issue 8 (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 99.2:0.2 (T₅) with five treatments and four replications in completely randomized design (CRD). Sensory evaluation carried out by the five judges, showed the different levels of ashwagandha root powder had a significant effect on sensory attributes such as flavour and taste, consistency, mouth feel, colour and appearance and overall acceptability of ashwagandha root powder flavoured milk. Flavoured milk prepared by blending with 0.4 parts of ashwagandha root powder (T₃) had secured the highest score (41.24).The cost of production of flavoured milk was increased with increasing level of ashwagandha root powder. The cost of production was lowest for treatment T₁ with 0 parts of ashwagandha root powder (Rs. 51.18 per lit) while, the cost of production was highest for treatment T₅ with 0.8 parts of ashwagandha root powder level (Rs. 60.15 per lit). The flavoured milk prepared by blending with 0.4 parts ashwagandha root powder level i.e. (T₃) costing Rs 55.66 per lit which was superiorly accepted by the panel of judges.