Abstract

*Dr. Varsha B. Dhus and Dr. Abhijit Joshi

ABSTRACT

Introduction: The Kshemkutuhalam by Vaidya Kshemraj Sharma is a rare and valuable work compiled from various ancient texts and other ancient sources. The book is a compilation on dietetics and nutrition for all ages and which also contains the Ayurvedic preparation of most valuable ancient recipes of the scientific importance. This research contains the qualitative study of appetizer dish prepared from Indian gooseberry (Amla), as mentioned in Kshemkutuhal. Objective: To prepare the Amalak kshudhabodhak by using functional ingredients. To evaluate and rediscover each recipe by following the procedure stated in the Kshemkutuhal. To evaluate the product for quality assessment in term of proximate sensory analysis and nutritional evaluation. Methods: The recipes was made according to the ingredients and procedure mentioned in Kshemkutuhal. Result: Aamalak Kshudhabodhak- The main ingredient is Indian Gooseberry (Ammala). Aamala Kshudhabodhak was scored for characteristics like appearance, aroma, taste and overall acceptability, by panel of five people on five point’s hedonic scale. Score of each characteristic had gone through sensory analysis based on hedonic rating scale. Conclusion: Based on the observation it is proved that according to the characteristics of appearance, aroma, taste sweetness and overall acceptability, Aamalak Kshudhabodhak was mostly liked by all keeping it on the top of the hedonic scale.