Sensory evaluation of herbal ghee prepared with Ashwagandha (Withania somnifera) and Shatavari (Asparagus racemosus) extracts

Abstract

Herbal ghee was prepared by incorporating medicinal herbs. Ashwagandha and Shatavari are popular medicinal plant. Considering antioxidant properties of herbal/medicinal plants, the efforts were made through present investigation to assess the “Sensory Evaluation of Herbal Ghee’’. According to treatments, samples of herbal ghee were prepared and evaluated for sensory and physico-chemical quality. Thje present study was found that the levels of alcoholic extract prepared from Ashwagandha, Shatavari and combination thereof when added at the level of 0.5%, 0.5% and 0.20+0.20 % respectively of the fat taken, ghee prepared by following creamery butter method were the best in sensory attributes of ghee.