DEVELOPMENT AND SENSORY EVALUATION OF “NIMBUPHAL PANAK” (BEST APPETIZING DRINK): RESEARCH ARTICLE
Samina Mohammad Pimpalnerwala* and Supriya Joshi
ABSTRACT
The recipe „„NIMBUPHAL PANAK?? was selected from the Ayurvedic text as Kshemkutuhal with respect to its known benefits as it imparts the taste, confers strength and satiates the senses. The research was undertaken to carry out a pilot study to developer this product for the community. The product was prepared by taking in consideration the amount of ingredients given in the Kshemkutuhal, and then the product was further carried forward to sensory analysis. The product has exhibited excellent overall acceptability with respect to its sweet and sour taste. Finally, it is concluded that the product has been accepted by the community and it would be really helpful for supportive benefits. The product can be carried forward for better detailed analytical procedure.
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