Abstract

*Rutuja Bhandare and Dr. Manoja Joshi

ABSTRACT

The study was undertaken to develop and standardize a wholesome and an ancient traditional ndian recipe, a sweet preparation “rasala (shikhirini)” that was made using buffalo?s curd, sugar, cardamom, cloves, camphor, black pepper with an intention to develop an innovative and nutritive food product that can be used as an extreme nourishing dessert and an acidity pacifier. The rasala (shikhirini) was standardized as per the reference found in the ancient ayurvedic literature (ksemakutuhalam) with slight changes as per practical application. 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. It can be undertaken for further proximate and microbial analysis. 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 and therefore can be used as an extreme nourishing dessert and a growth promotor. 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.