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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2018: 95.39
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(3): 2698-2706
DOI: https://doi.org/10.20546/ijcmas.2018.703.312


Processing and Utilization of Satavari Roots for Preparation of Herbal Aonla Ladoo
Jyoti Prabha Bishnoi1*, Rakesh Gehlot2, S. Siddiqui2 and Isha Kaushik2
1Amity institute of Biotechnology, Amity University Rajasthan, Jaipur-303002, Rajasthan, India
2Centre of Food Science and Technology, CCS Haryana Agricultural University, Hisar-125 004, Haryana, India
*Corresponding author
Abstract:

Satavari is known as queen of herbs. Active chemical constituents of Shatavari are Sarsapogenin, Saponins A-4 to A-7, Shatavarin I to IV, Sitosterol, Glycosides of quercetin, Stigmasterol, Asparagamine A and Sitosterol 7. High temperature during processing has no effect on these active constituents. Hence attempt was made to utilize satavari roots powder for preparation of herbal aonla ladoo. Satavari roots were processed to prepare powder and herbal aonla ladoo using satavari powder (2, 4 and 6%) were developed and evaluated. On the basis of sensory analysis, herbal aonla ladoo using satavari powder (4%) was found most acceptable. The freshly prepared herbal aonla ladoo containing satavari powder was analyzed for various chemical characteristics. The moisture content (35.3%), total soluble solids (63.3%), total sugars (52.7%), reducing sugars (28.2%), titratable acidity (1.46%), ascorbic acid (257 mg/100 g), pectin (0.43%), total phenols (1.99 mg/g) and non-enzymatic browning (0.13) were recorded for herbal aonla ladoo containing satavari powder (4%).Thus, present study was first in its kind to determine overall acceptability, chemical composition and effect of storage period on chemical constituents of herbal aonla ladoo obtained from aonla fruits cv. Chakaiyaand satavari root powder.


Keywords: Herbal, Satavari, Aonla, Chakaiya, Ladoo, Sensory characteristics
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How to cite this article:

Jyoti Prabha Bishnoi, Rakesh Gehlot, S. Siddiqui and Isha Kaushik. 2018. Processing and Utilization of Satavari Roots for Preparation of Herbal Aonla ladoo.Int.J.Curr.Microbiol.App.Sci. 7(3): 2698-2706. doi: https://doi.org/10.20546/ijcmas.2018.703.312