Development and quality evaluation of ‘shatavari laddu’

Ashwini Malgi and Priya Darshane

The study was undertaken to develop and standardize an innovative, wholesome and functional traditional Indian sweet which was fortified with Shatavari (Asparagus racemosus) with an intention to use it as a galactogogue as an alternative to traditional ways of Shatavari consumption. Laddus were standardized as per the reference of recipe found in ancient Ayurvedic literature (Kshemakutuhala) with slight modification as per practical application. Various trials were conducted and Laddus were prepared from the most acceptable trial (T4: Wheat flour 30%: Shatavari 15%, Green gram dal flour 5%: Powdered sugar 30%: cow’s ghee 20%). In the present investigation, Shatavari fortified Laddus were subjected to proximate analysis and sensory analysis which exhibited better results in terms of nutritional quality when compared with the control sample.

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