INTERNATIONAL JOURNAL OF NOVEL RESEARCH AND DEVELOPMENT International Peer Reviewed & Refereed Journals, Open Access Journal ISSN Approved Journal No: 2456-4184 | Impact factor: 8.76 | ESTD Year: 2016
Scholarly open access journals, Peer-reviewed, and Refereed Journals, Impact factor 8.76 (Calculate by google scholar and Semantic Scholar | AI-Powered Research Tool) , Multidisciplinary, Monthly, Indexing in all major database & Metadata, Citation Generator, Digital Object Identifier(DOI)
Ashwagandha has been used as a medication in Ayurveda for millennia, but its use in commercial foods is a less researched field of food science. The roots and leaves of Ashwagandha (Withania somnifera), also known as Indian winter cherry, have been used in an Indian traditional system of medications for over 3000 years, Ayurveda and Unani, for a variety of disorders, particularly those connected to brain and nerve function. Medicinal plants serve an important role in maintaining population health. Each medicinal plant species has its own nutrient profile, as well as compounds with therapeutic potential. Ashwagandha exhibits a variety of health benefits with little or no associated toxicity when consumed within recommended limit. The bitter taste of this medicinal herb limits its usage in food industry. Considering the health benefits of ashwagandha as a valuable herb and along with the beneficial effects of use of other cereals like Wheat, Finger millets, Pearl millets and Corn this multi grain herbal cookie fortified with Ashwagandha was developed. The final composition was arrived based on trial and error method of optimization, sensory evaluation by a panel of 15 members. 4.5% of Ashwagandha fortified cookie was found to be the optimal treatment and detailed sensory, proximate, microbial and cost analysis were carried out.
"Development and Quality Evaluation of Herbal Cookies fortified with Ashwagandha (Withania somnifera) Root Powder", International Journal of Novel Research and Development (www.ijnrd.org), ISSN:2456-4184, Vol.7, Issue 5, page no.737-749, May-2022, Available :http://www.ijnrd.org/papers/IJNRD2205081.pdf
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2456-4184 | IMPACT FACTOR: 8.76 Calculated By Google Scholar| ESTD YEAR: 2016
An International Scholarly Open Access Journal, Peer-Reviewed, Refereed Journal Impact Factor 8.76 Calculate by Google Scholar and Semantic Scholar | AI-Powered Research Tool, Multidisciplinary, Monthly, Multilanguage Journal Indexing in All Major Database & Metadata, Citation Generator
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