Abstract

Supriya Joshi* and Priya Darshane

ABSTRACT

The study was undertaken to develop and standardise an innovative, wholesome and functional traditional Indian sweet which was prepared with Singhara (Trapa bispinosa Roxb) with an intention to develop an innovative and nutritive food product that can be used as an acidity pacifier. Vadi was standardized as per the reference found in the Ancient Ayurvedic literature ( Kshemkutuhala) with slight changes as per practical application. Various trials were conducted and Vadi was prepared from the most acceptable trial (T2: Water chestnut flour 45%, Sugar 32%, Cow’s ghee 22%). In the present investigation, Vadis made from Indian water chestnut were subjected to proximate analysis and sensory analysis which exhibited better results in terms of nutritional quality when compared with the control sample.