ABSTRACT

Ayurveda is recognized as the punyatama veda of ayu (life) because it recommends guidance on how to live a healthier and disease-free life. The wholesome diet in a diseased person is better than the medicines and no medications can restore health in a patient who does not follow healthy diet. Kritanna varga is one of the twelve subdivisions under which food preparations like Manda, Peya, Vilepi, Saktu, Odana, Yavagu, Yusha, Veshavara, Raga, Shadava, etc. are mentioned. Yusha is prepared by one part of grain and 18 parts of water. This method of preparation is similar to soup preparation which is widespread in the present day. Yusha is referred as krita (seasoned) yusha if saindhava lavana (rock salt), sunthi (Zingiber officinale), pippali (Piper longum) and sneha (unctuousness) is added and akrita without these katu dravyas. Mashadi yusha was modified into ready to use soup powder and was analysed. While making mashadi soup powder, moisture content should not be there or else it will decrease the shelf life of the product. Preparation of fresh yusha is time consuming, whereas the ready to use soup powder takes less time for preparation and is easy to make, thus a need aroused for the modification. The soup can be made krita or akrita afterwards based on the requirement of the user. Additional research should be done to understand the mechanism and safety of the ready to use mashadi soup powder. Keywords: Yusha, soup, ayurveda, analysis
Publication date: 01/12/2023

https://ijbpas.com/pdf/2023/December/MS_IJBPAS_2023_7639.pdf

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https://doi.org/10.31032/IJBPAS/2023/12.12.7639