DEVELOPMENT AND SENSORY EVALUATION OF “PACHAK PRALEH” (THERAPEUTIC BUTTERMLK)”
Dr. Jyoti Khedekar* and Asst. Prof Priya Darshane
ABSTRACT
The research was undertaken to carry out a pilot study for developing this product for the community. The recipe PACHAK PRALEH (Therapeutic Buttermilk) was selected from the Ayurvedic text as Kshemkutuhal with respect to its known benefits as it improves digestion, increases appetite and light to digest. The product was prepared by taking in consideration the amount of ingredients mentioned in the Kshemkutuhal, then the product was further carry forward to sensory analysis. The product exhibited an excellent overall acceptability with respect to its sour taste, and creamish white colour and was ranked excellent for its taste and appearance. Finally it was accepted by the community and was really helpful for its supportive benefits. The product may be carry forward for better detail analytical procedure in future.
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