Development and sensory evaluation of Dhanyak Panak (Therapeutic Appetizer)

  • Jayshree Deepak Bhagat MSc Scholar, Nutrition and Food Science, Tilak Maharashtra Vidyapeeth, Mukund Nagar, Pune, Maharashtra, India.
  • Prof. Priya Darshane Assistant Professor, Department of Ayurved, Tilak Maharashtra Vidyapeeth, Mukund Nagar, Pune, Maharashtra, India.
Keywords: Dhanyak Panak, Bhojankutuhal, Therapeutic Appetizer.

Abstract

The Recipe ‘Dhanyak Panak’ was selected from the Ayurvedic text as Bhojankutuhal with respect to its known benefits, as good Appetizer taken before a meal or during meal to stimulate one’s appetite. The research was undertaken to carry out a pilot study for developing this product for the community. The product was prepared by taking in consideration the amount of ingredients given in Bhojankutuhal, and then the product was further carried forward to sensory analysis. Finally, it is concluded that the product has been accepted by the community.

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References

Raghunath Suri, Bhojankutuhalam, An encyclopedic work on various aspects of food from the perspective of Ayurveda, Scholars of the Centre for theoretical Foundation (CTF) Dr. Venkant P, Dr. Gangadharan GG, Dr. Laxmithathachar MA, Dr. Alwar MA, Dr. Shankar R, (eds), Institute of Ayurveda and intergrative Medicines, (I-AIM) FRLHT, Bangalore publication.

V Shobana and K Rajlaxmi, quantitative analysis of primary metabolities,

Singh D, Ackbarli, Maharaja R, Sensory Evaluation as a Tool in Determining Acceptability of Innovative Product Developed by Undergraduate Students in Food Science and Technology.

How to Cite
Jayshree Deepak Bhagat, & Prof. Priya Darshane. (2021). Development and sensory evaluation of Dhanyak Panak (Therapeutic Appetizer). Journal of Ayurveda and Integrated Medical Sciences, 6(4), 72 - 74. Retrieved from https://jaims.in/jaims/article/view/1420
Section
Original Article