Physico-chemical study of Arjunarista

Akhilesh Kumar Verma.

Abstract


Arjunarista on some analytical parameters. Materials and Methods: Arjunarista was prepared as per Sandhana kalpana (Bio-medical fermentation) using Arjuna twak (Terminalia arjuna), Draksha phala (Vitis vinifera), Madhuk puspa (Madhuca indica), and Jaggery (Saccharum officinarum). Two variations were considered for analytical standardization of Arjunarista, i.e., pot (earthen and porcelain) and dhataki puspa (addition and deletion). In this way, four batches of Arjunarista were prepared. Analytical standardization was carried out in the term of organoleptic and physico-chemical character for all four batches. Organoleptic character includes color, odor, taste, and consistency. Results: All batches of Arjunarista having dark brown color, vinegar and alcoholic odor, sweet, sour, and astringent taste, and the highest consistency was present in Batch I and rest have a similar consistency. The physico-chemical parameter includes pH, specific gravity, total solid contents, and ash content. pH of Arjunarista was 3.60, 3.58, 3.70, and 3.84 of Batch I, Batch II, Batch III, and Batch IV, respectively, specific gravity 1.09, 1.08, 1.06, and 1.07 of Batch I, Batch II, Batch III, and Batch IV, respectively, total solid content 72.00%, 62.33%, 74.33%, and 74.33% of Batch I, Batch II, Batch III, and Batch IV, respectively, and ash content 1.03, 1.11, 0.80, and 1.27 of Batch I, Batch II, Batch III, and Batch IV, respectively. Conclusion: Organoleptic characters were similar in all batches and pH, specific gravity, and ash contents of different batches showed slight variation between them.

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DOI: http://dx.doi.org/10.22377/ijgp.v10i2.645

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