National Academy of Agricultural Sciences (NAAS)
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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 |
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.
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