Process Optimization for the Development of Ashwagandha Root Extract Enriched Shrikhand Using Response Surface Methodology

Ashok Kumar Yadav, Dinesh Chandra Rai and Aman Rathaur

Abstract

Response surface methodology (RSM)’s central composite rotatable design (CCD) expert tool was used to optimize the “Ashwagandha root extract (ARE) enriched shrikhand” process. Different levels of chakka, powdered sugar and ARE for manufacturing of functional shrikhand has been optimized. The optimized input variables found were 0.742% for ARE, 29.16% for powdered sugar and 69.48% for chakka. Different sensory parameters were optimized by numerical approach methods and found to be 7.74 for color, 7.38 for flavor, 8.15 for sweetness and 7.97 for overall acceptability. The desirability of the selected finished product was found to be approximately 80.1%. The physico-chemical properties of ARE enriched shrikhand was 60.45% moisture, 8.40% protein, 15.92% fat, 60.26% total sugar, 0.79% ash, 1.4% acidity with pH 4.4. The optimized product has 81.40% DPPH (2,2-diphenyl-1-picrylhydrazyl) inhibition, 73.25% ABTS (2,2-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid) activity, 53.68 mg/100 g total phenolic content (TPC) as gallic acid equivalent (GAE), 45.85 g firmness, 1000.97 consistency, 30.28% cohesiveness and 66.77 index of viscosity.

Published on: March 08, 2024
doi: 10.17756/jfcn.2024-s1-007
Citation: Yadav AK, Rai DC, Rathaur A. 2024. Process Optimization for the Development of
Ashwagandha Root Extract Enriched Shrikhand Using Response Surface Methodology. J Food Chem Nanotechnol 10(S1): S47-S56.

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