World Journal of
Pharmaceutical and Life Sciences

ORGANOLEPTIC AND PHYSICO-CHEMICAL PROFILE OF TAKRA PREPARED BY DIFFERENT METHODS

Vd. Ankita K. Patil* and Vd. Rupa S. Kadam

ABSTRACT

Takra (Buttermilk) is a nutraceuticals product which is being used from centuries. Takra is a divine nectar (Amrita) on the earth as mentioned in Astang Hrudaya. It is a digestive tonic to all human beings. Takra is Tridosha shamaka by means of its gunas. Many Acharya's has stated different methods of preparation of Takra, according to quantity of water added in it while churning. This difference in method of preparation might show variations in their properties. This study aims to distinguish and determine the organoleptic, physiochemical properties of the takra prepared by different methods as mentioned in Shushrut Samhita, Bhavaprakash Nighantu and Raj Nighantu. Takra was prepared with different methods and its Pharmacognostic evaluations was done. It was found that Takra is highly acidic in nature and no difference was found in the pH value of takra prepared by all the methods. Viscosity of Takra prepared by the method of Bhavaprakash Nighantu is high in range i.e. 39.150 Cps as compared to other methods.

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