ABSTRACT

Fermented preparations in Ayurvedic medicine fall under the category of Sandhana Kalpana (fermentative preparations). Sandhana Kalpana is divided into Madya Kalpana (Alcoholic preparations) and Shukta Kalpana (Acidic preparations). Kanji is having synonyms like bhakta vaari, aranala, kanji, dhanyamla, chukra and amlasaaraka etc., belongs to Shukta Kalpana group. Various references are available for the preparation of Kanji and those include Sharangadhara Samhita, Bhavaprakasha etc. Among these, the reference available in Dravyaguna Vijnana is followed in the present study, two samples of kanji prepared in two different containers Sample 1 in mud pot and Sample 2 in plastic container. Organoleptic evaluation showed both samples have sour taste, liquid consistency, with strong pleasant acidic odor in sample1 and unpleasant acidic odor in plastic container. Physico-chemical evaluation showed that ph of sample1 was 3.41 and sample 2 was 3.5. TSS of sample 1 was 3 and sample 2 was 2, Refractive index of sample (1) 1.340 and sample (2) was 1.342. Viscosity of sample 1 and sample 2 was 0.009. And alcohol content of both sample remained 1%. Keywords: Kanji, rice, pH, specific gravity, shukta kalpana, sandhana kalpana
Publication date: 01/07/2024

https://ijbpas.com/pdf/2024/July/MS_IJBPAS_2024_8178.pdf

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https://doi.org/10.31032/IJBPAS/2024/13.7.8178