Preparation, Sensory, and Nutritional Evaluation of Extruded Functional Food Products Using Asparagus racemosus (Shatavari)

Abstract

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.