Effect of shatavari root powder on sensory and nutritional composition of biscuits

Abstract

Shatavari (Asparagus racemosus) is a perennial climbing shrub and its medicinal properties have been reported in traditional systems of medicine such as Ayurveda, Siddha and Unani. The present study was conducted to develop value added sweet and salty biscuits using shatavari root powder and analyze its sensory and nutritional characteristics. The shatavari root powder was incorporated at 5, 7.5 and 10 per cent of level in Type-I, Type-II and Type III sweet and salty biscuits, respectively. All four types of biscuits i.e. control and value added sweet and salty biscuits were organoleptically acceptable by the judges. Type-I value added sweet and salty biscuits (SRP: @5%) were found to be ‘liked very much’ whereas Type-II (SRP: @7.5%) and Type-III (SRP@10%) were ‘liked moderately’ by the judges. The crude fibre and ash content of all three types of value added sweet and salty biscuits increased significantly (P≤0.05) as compared to control biscuits. It was concluded that biscuits of enhanced functionality and nutritional value can be developed using SRP up to 10 per cent without compromising its sensory acceptability.