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2007•AYU (An International Quarterly Journal of Research in Ayurveda)Requires access

The Role of Sugar and Jaggery in the Preparation of Khadirarista

Kinnari Dhruve, PK Prajapati

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Abstract

Khadirarista was prepared as per classical method, modification was made that jaggery was used in few batches instead of sugar for pharmaceutical comparison. Fermentation occurred earlier and yield was more in Khadirarista prepared by sugar than Khadirarista prepared by jaggery. Both the Khadirarista were analyzed physico chemically. Difference in the Alcohol content between 1.61 to 5.13 and total sugar content between 27.59 to 39.50 suggests improper conversion of sugar. HPTLC pattern showed almost equal spots in both of the Khadirarista, prepared by sugar and jaggery.

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What this paper is about

Khadirarista was prepared as per classical method, modification was made that jaggery was used in few batches instead of sugar for pharmaceutical comparison. Fermentation occurred earlier and yield was more in Khadirarista prepared by sugar than Khadirarista prepared by jaggery. Both the Khadirarista were analyzed physico chemically. Difference in the Alcohol content between 1.61 to 5.13 and total sugar content between 27.59 to 39.50 suggests improper conversion of sugar. HPTLC pattern showed almost equal spots in both of the Khadirarista, prepared by sugar and jaggery.

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Available abstract

Khadirarista was prepared as per classical method, modification was made that jaggery was used in few batches instead of sugar for pharmaceutical comparison. Fermentation occurred earlier and yield was more in Khadirarista prepared by sugar than Khadirarista prepared by jaggery. Both the Khadirarista were analyzed physico chemically. Difference in the Alcohol content between 1.61 to 5.13 and total sugar content between 27.59 to 39.50 suggests improper conversion of sugar. HPTLC pattern showed almost equal spots in both of the Khadirarista, prepared by sugar and jaggery.

Key concepts: Jaggery, Sugar, Food science, Chemistry, Yield (engineering), Fermentation, Significant difference, Mathematics

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