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

## TL;DR

This study explores adding Shatavari root powder to noodles and pasta, improving their nutritional value and sensory appeal.

## Contribution

The novel use of Asparagus racemosus root powder in extruded functional foods is evaluated for sensory and nutritional enhancement.

## Key findings

- Products with 15% A. racemosus powder scored highest in sensory attributes.
- Nutritional analysis showed significant increases in fiber, carbohydrates, calcium, and energy in the 15% formulation.
- The study demonstrates a viable method to create nutrient-rich functional noodles and pasta.

## 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.