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

Gunjal, Ashlesha; Joshi, Manoja

dc.contributor.author	Gunjal, Ashlesha
dc.contributor.author	Joshi, Manoja
dc.date.accessioned	2025-10-07T10:26:35Z
dc.date.available	2025-10-07T10:26:35Z
dc.date.issued	2021
dc.identifier.citation	DEVELOPMENT AND QUALITY EVALUATION OF ‘KARAMBHAKAM (CURD RICE)’: RESEARCH ARTICLE	en_US
dc.identifier.issn	2319-5878
dc.identifier.uri	http://localhost:8080/xmlui/handle/123456789/19686
dc.description.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	en_US
dc.language.iso	en	en_US
dc.publisher	International Journal of Modern Pharmaceutical Research	en_US
dc.relation.ispartofseries	Vol-5;Issue-5
dc.subject	Karambhakam	en_US
dc.subject	Probiotic	en_US
dc.title	DEVELOPMENT AND QUALITY EVALUATION OF ‘KARAMBHAKAM (CURD RICE)’: RESEARCH ARTICLE	en_US
dc.type	Article	en_US