Abstract

Mrunmayee Dixit*, Prof Dr. Abhijit Joshi & Prof Dr. Manoja Joshi

ABSTRACT

The study was undertaken to develop and standardize a wholesome and an ancient traditional Indian recipe, a sweet preparation (Narikelakshirika). It was standardized as per the reference found in the ancient Ayurvedic literature (Ksemakutuhalam) with slight changes as per practical application. The primary objective of this study was to develop and quality assess (sensory analysis) the food product. It was made using tender coconut pulp, cow?s milk, cow?s ghee and candied sugar with an intention to develop an innovative and nutritive food product. Finally, sensory analysis of the product was carried out by a panel of 5 semi-trained judges on 5 points hedonic scale. The product exhibited an excellent acceptability for its aroma, taste and overall acceptability. Mouth feel and physical appearance were exhibited to be fair. Thus, it has shown an excellent overall acceptability & therefore can be used as an extreme nourishing dessert and a growth promoter. It can be recommended especially to growing children, adolescents, pregnant women and nursing mothers, people with emaciating disorders, leanness, malnutrition and to athletes. The product can be undertaken for further proximate and microbial analysis in future.