Vol. 12, Issue 10 (2023)

Author(s):
Shubhendra Singh, Anil Kumar Chauhan, Aparnna VP, Rajeev Ranjan and Pallawi Joshi

Abstract:
India has been recognised as the global leader in terms of both size and rate of growth in the market for milk and milk products. The majority of milk inside the nation is generated by individuals classified as small-scale farmers and landless labourers. The milk output in India has shown a recent growth rate of 6.2% per annum. Hence, it is imperative to enhance the dairy processing infrastructure in order to meet the demands of the expanding dairy industry inside the nation (Anonymous, 2022). Dairy products can be classified into many categories, including heat desiccated, high in fat content, frozen, heat acid coagulated, and fermented dairy products. Among these categories, fermented dairy products are particularly widespread. Research has demonstrated that fermentation has the capacity to enhance the availability of minerals and the digestion of proteins and carbohydrates, while also enhancing the sensory qualities of the final product. This research paper investigates the incorporation of ashwagandha powder at different levels in the preparation of Quarg cheese. Ashwagandha (Withania somnifera L.) is a widely recognized medicinal herb with potential health benefits. The study aimed to determine the impact of ashwagandha powder on the sensory characteristics, physicochemical properties, and antioxidant activity of Quarg cheese. Four levels of ashwagandha powder (0.5%, 1%, 2.5% and 5% w/w) were incorporated into the cheese formulation. Sample T₄ was found to be better in terms of fat (10.89%), protein (13.47%), lactose (2.27%), ash (1.46%), acidity (0.62%), antioxidant activity (86.31% inhibition), phenolic content (54.85 mg GAE/g) compared to other trails. Sensory profile of T₄ was found to be more acceptable than other trails.