Author(s):

Jyoti Prabha Bishnoi, Rakesh Gehlot and S Siddiqui

Abstract: Glycyrrhiza glabra called yashtimadhu in Sanskrit/Ayurveda, Mulethi in hindi and liquorice in english, is a ligneous perennial shrub. Glycyrrhizin is the principle component to which the sweetness and medicinal properties of mulethi are attributed. High temperature during processing has no effect on these active constituents. Hence attempt was made to utilize mulethi roots powder for preparation of herbal aonla ladoo. Mulethi roots were processed to prepare powder and herbal aonla ladoo using mulethi powder (2, 4 and 6%) were developed and evaluated. On the basis of sensory analysis, herbal aonla ladoo using mulethi powder (2%) was found most acceptable. The freshly prepared herbal aonla ladoo containing mulethi powder was analyzed for various chemical characteristics. The moisture content (35.8%), water activity (0.76), total soluble solids (59.9%), total sugars (53.9%), reducing sugars (29.9%), titratable acidity (1.49%), ascorbic acid (254 mg/100 g), pectin (0.43%), total phenols (1.96 mg/g), antioxidant activity (57.8%)and non-enzymatic browning (0.16) were recorded for herbal aonla ladoo containing mulethi powder (2%). Thus, present study was first in its kind to determine overall acceptability, chemical composition and effect of storage period on chemical constituents of herbal aonla ladoo obtained from aonla fruits cv. Chakaiya and mulethi root powder.

Pages: 446-450  |  2049 Views  473 Downloads

Download (481KB)