Value addition of whey drink by using Ashwagandha (Withania somnifera L.)

Abstract

The present investigation was undertaken to study the effect of adding paneer whey drink with Ashwagandha (Withania somnifera) extract at different levels (T₁: 100:0, T₂: 98:02, T₃: 96:04, T₄: 94:06 v/v) on its bioactive and microbiological properties. The drink were analyzed for total phenolic content, total flavonoid content, iron content, crude fibre and shelf life. The inclusion of Ashwagandha significantly improved the bioactive composition, with phenolic content ranging from 2.45 to 2.49 mg GAE/100 mL, flavonoids from 1.16 to 1.21 mg QE/100 mL, iron from 0.13 to 0.16 mg/100 mL and crude fibre from 0.15% to 0.40%. Shelf-life analysis showed that higher Ashwagandha levels suppressed microbial growth and preserved sensory quality for up to 12 days under refrigerated storage. These results indicate that Ashwagandha-enriched whey drink offer both functional and preservative benefits, making them suitable as health-promoting dairy-based drinks.