Abstract

COMPARATIVE PHYSICOCHEMICAL EVALUATION OF TAKRARISHTA PREPARED USING TAKRA OBTAINED BY DIFFERENT METHODS

Dr. Supriya Das M.*

Abstract

Takrarishta is a classical Ayurvedic fermented formulation prepared using Takra or buttermilk as the fermentation medium. Variations in the method of Takra preparation may influence the fermentation process and physicochemical profile of the final product. The study aims to comparatively evaluate the physicochemical parameters of Takrarishta prepared using Takra obtained by two different methods. Two batches of Takra were prepared by two different classical methods and Takrarishta was prepared from those, while maintaining identical ingredients and fermentation conditions. Organoleptic characters and physicochemical parameters such as pH, specific gravity, alcohol content, total solids were analysed using standard procedures. Both samples complied with general quality standards of Arishta preparations, with observable variations in pH and alcohol content. The method of Takra preparation significantly influences the physicochemical characteristics of Takrarishta, emphasizing the need for standardization of Takra preparation methods.

Keywords: Takrarishta, Takra, physicochemical evaluation, fermentation, standardization.