DEVELOPMENT AND SENSORY EVALUATION OF “NARANGKSHODBODHAK” (DETOXYFING DRINK): RESEARCH ARTICLE
*Bhimani Akata Duleray and Prof. Dr. Abhijit Joshi
ABSTRACT
The recipe "Narangkshudbodhak" was selected from the Ayurvedic text as Bhojankutuhal with respect to its known benefits as it imparts.the taste, confers strength and satiates the senses. The research was undertaken to develop this product for the community. The product was prepared as the amount of ingredients given in the Bhojankutuhal, followed by sensory analysis. The product has exhibited excellent overall acceptability with respect to its tangy flavour, sweet and sour taste and light green colour. Finally, with the supportive benefits product has been accepted by the community. The product can be carry forward for better detail analytical procedure.
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