@article{Manisha Sandeep Medane_Priya Darshane_2021, title={Development and sensory evaluation of a ‘Pachak Takra’ (digestive buttermilk)}, volume={6}, url={https://jaims.in/jaims/article/view/1402}, DOI={10.21760/jaims.v6i4.1402}, abstractNote={<p>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 <em>Pachak Takra</em> was selected from ancient Ayurvedic literature <em>Kshemkutuhal </em>with respect to its known benefits. Various trials were conducted and <em>Pachak Takra</em> 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.</p&gt;}, number={4}, journal={Journal of Ayurveda and Integrated Medical Sciences}, author={Manisha Sandeep Medane and Priya Darshane}, year={2021}, month={Sep.}, pages={196 - 198} }