Abstract

Shreya Gaikwad* and Dr. Manoja Joshi

ABSTRACT

The paper presents the study undertaken to develop and standardize a wholesome and an ancient traditional Indian recipe, a cool drink (“HA?SIN?”). The drink was standardized as per the reference found in the ancient Ayurvedic literature (Ksemkutuhalam) with slight changes as per practical application. The primary objective of this study was to develop quality assess(sensory analysis) the food product, It was made using thick water free cow?s milk, cow?s curd and sugar, cardamom, black pepper were added to it with an intention to develop an innovative and nutritive food product. Finally, sensory analysis of the product was carried out by panel of 5 semi trained judges on 5 points hedonic scale. The product exhibited an excellent acceptability for its aroma, taste and mouth feel and physical appearance exhibited to be fair. Thus it has shown an overall acceptability & can be used as an excellent cool beverage and aids better digestion. It can be recommended to all age group, growing children, adolescents and old age people with digestive problems, burning sensation, to increase appetite and reduce vatta pitta. This product can be undertaken for further proximate and microbial analysis in future.