Development and sensory evaluation of a ‘Pachak Takra’ (digestive buttermilk)

  • Manisha Sandeep Medane MSc Scholar, Nutrition and Food Science, Tilak Maharashtra Vidyapeeth, Mukund Nagar, Pune, Maharashtra, India.
  • Priya Darshane Assistant Professor, Department of Ayurved, Tilak Maharashtra Vidyapeeth, Mukund Nagar, Pune, Maharashtra, India.
DOI: https://doi.org/10.21760/jaims.v6i4.1402
Keywords: Pachak Takra, Digestive buttermilk, appetizer

Abstract

The study was undertaken to develop and standardize an innovative, wholesome and traditional Indian appetizer which was prepared with Cow’s curd and other appetizing material to develop digestive buttermilk. The recipe Pachak Takra was selected from ancient Ayurvedic literature Kshemkutuhal with respect to its known benefits. Various trials were conducted and Pachak Takra was prepared from the most acceptable trail. The product was further carried forward for sensory analysis. Finally, it is concluded that the product has been accepted by community.

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References

Kshemkutuhalam. Dr. Indradev Tripathi. Choukhamba Prakashan, Varanasi. Revised edition, 4

Bhojankutuhalam. Raghunath Suri Editor. KS Madhava Sastri Publication – University MSS Library Trivandrum.

Bhojankutuhalam (English) Edited – Scholars of the centre for theoretical foundation (CTF) -I – AIM – Bangalore

Nutritive Value of Indian foods. C.Gopalan and others and updated by B.S.Narasingarao and other NIN-2011

CITATION
DOI: 10.21760/jaims.v6i4.1402
Published: 2021-09-15
How to Cite
1.
Manisha Sandeep Medane, Priya Darshane. Development and sensory evaluation of a ‘Pachak Takra’ (digestive buttermilk). J Ayurveda Integr Med Sci [Internet]. 2021Sep.15 [cited 2025Apr.20];6(4):196 -198. Available from: https://jaims.in/jaims/article/view/1402
Issue
Vol. 6 No. 4 (2021): JUL-AUG
Section
Review Article
This is an Open Access article licensed under a Creative Commons Attribution 4.0 International License