Preparation of Basundi Using Ashwagandha for value addition

Abstract

The objectives of the present study was to develop an acceptable quality basundi
incorporated with Ashwagandha powder . Four batches of Basundi were prepared using
three different levels of Ashwagandha powder viz. 0 (P1), 0.20 (P2), 0.25 (P3) and 0.30 (P4)
% (w/w of milk). Addition of ashwagandha powder up to 0.25% i.e. P3 was found to be
acceptable. In order to evaluate the effect of level of sucrose on its acceptability, P3 Basundi
was incorporated with three level of sugar viz. 5, 6 and 7 % (w/w of milk) and it was found
that Basundi prepared using 6 % sugar was most acceptable. Cardamom was found most
suitable background flavour on basis of sensory score among three different flavors viz.
cardamom, saffron and nutmeg when added at the rate of 0.25 % w/w of Basundi. Based on
the results obtained in this study a method for preparing Basundi using Ashwagandha powder
was developed. The standardized method involved use of mixed milk (fat: SNF ratio of 0.5),
addition of 0.25 % Ashwagandha powder and 6 % sugar (w/w of milk) and using cardamom
flavour @ 0.25% w/w of Basundi. The total score of the developed product was 90.13
indicating that the product could be graded as excellent quality based on the 100 point score
card suggest by BIS for sensory evaluation of milk.