DEVELOPMENT AND SENSORY EVALUATION OF “LIMBU PACHAK (LEMON DIGESTIVE)”: RESEARCH ARTICLE
Ifah Mohd. Anjum Momin*, Prof. Dr. Abhijit Joshi and Asst. Prof. Priya Darshane
ABSTRACT
Introduction: OBJECTIVES: To prepare the Limbu pachak by using functional ingredients. To evaluate and rediscover recipe by following the procedure stated in the Kshemkutuhal. Method: The product was prepared by taking in consideration the amount of ingredients given in the Kshemkutuhal, then the product was further carry forward to sensory analysis. Results: The product has exhibited excellent overall acceptability with respect to its appetizing nature, tangy flavor, sweet and sour taste. Conclusion: 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 carry forward for better detail analytical process.
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