Studies on sensory attributes of Herbal Sandesh by incorporation of ashwagandha (Withania somnifera) and Tulsi (Ocimum sanctum) at room temperature

Abstract

The present study was undertaken to prepare the sandesh dessert by using standard buffalo milk, sugar, Ashwagandha and Tulsi. There was one control and 15 treatments and each was replicated five times. The control (A0B0) was prepared from standardiezed buffalo milk, (fat, 4.5% and SNF, 8.5%), chhana, sugar ((30.0% of total wt.). Experimental Herbal Sandesh dessert A0B1, A0B2, A0B3, A1B0, A1B1, A1B2, A1B3, A2B0, A2B1, A2B2, A2B3, A3B0, A3B1, A3B2 and A3B3 was prepared from standard buffalo milk (fat,4.5% and SNF,8.5%), chhana, sugar ((30.0% of total wt.) and different ratio of Herbs such as 1,2,3,4,5 and 6%. The control and the experimental product were tested for organoleptic properties by using 9 point hedonic scale. Effect of different level and herbs ratio and sensory scores for all attributes were highly acceptable for Sandesh A2B2 made with 96 % Chhana, 2.0% Ashwagandha and 2.0% Tulsi extract at 0, 5, 10 and 15 days. Increased levels of herbs in Herbal Sandesh A3B3 made with 94% Chhana, 3% Ashwagandha and 3%Tulsi-3% herbs Sandesh, resulted in decrease in Flavour, Texture and overall acceptability.