DEVELOPMENT AND QUALITY EVALUATION OF ‘KARAMBHAKAM (CURD RICE)’: RESEARCH ARTICLE

Abstract

The Karambhakam was satandardise as per the reference found in Ayurvedic literature Kshemkutuhala with slight changes with an intention to develop a nutritive food product. This recipe is not just easy and tasty, but has numerous health benefit. The probiotic bacteria present in the curd when consumed first thing in the morning cleanses the intestine. Karambhakam was subjected to sensory analysis which exhibited better result with respect to texture was fair as it was just white in color and garnished with fresh coriander leaves. Finally, the product was accepted by the community and in terms of nutritive quality