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Preparation, Sensory, and Nutritional Evaluation of Extruded Functional Food Products Using Asparagus racemosus
Aparna Srivastava1, Rumana Ahmad2, Arvind K Srivastava1
1Department of Food and Nutrition, Era University, Lucknow, IND.
Introduction:
Functional foods provide health benefits beyond basic nutrition, with medicinal plants like Asparagus racemosus (A. racemosus) (Shatavari) offering therapeutic potential. This study investigates the incorporation of A. racemosus root powder into noodles and pasta to create nutrient-rich functional foods.
Methods:
A. racemosus roots were dried, powdered, and incorporated into noodles and pasta formulations at varying levels (0%, 5%, 10%, and 15%). Sensory evaluation for color, texture, taste, and overall acceptability was conducted using a nine-point hedonic scale. Proximate analyses assessed moisture, ash, fiber, protein, fat, carbohydrates, energy, calcium, and iron content. Statistical analysis was performed using the Student's t-test.
Results:
Sensory evaluation revealed that products with 15% A. racemosus powder (T3) scored highest for all attributes. Nutritional analysis indicated significant increases in fiber (3.12 ± 0.47 g vs. 1.74 ± 0.03 g), carbohydrates (76.07 ± 0.33 g vs. 64.72 ± 0.77 g), calcium (95.26 ± 0.62 mg vs. 14.5 ± 0.48 mg), and energy (349 ± 0.64 kcal vs. 322.2 ± 0.38 kcal) in T3 compared to the control (T0).
Conclusion:
Incorporating A. racemosus root powder into noodles and pasta enhances sensory appeal and nutritional value, offering a functional food option rich in fiber, calcium, and energy. This approach addresses consumer demand for health-promoting and natural ingredients in processed foods. Further research on long-term health benefits is recommended.
