Article: STANDARDIZATION AND SENSORY EVALUATION OF VRIKSHAMLA SHARKARA (GARCINIA SYRUP)

Article Category: Original Research articles

DOI: 10.7897/2277-4343.165168

Pages: 50-55

Author: Maharshi K. Joshi *, Hitesh A. Vyas, Swati N. Khandale

Abstract: Vrikshamla (Garcinia indica Roxb.) is a traditional medicinal plant and food widely consumed in India, particularly as a refreshing summer drink. According to Ayurveda, it is one of the ten drugs in Hridya Maha Kashaya (cardiotonic drugs) and is described as Hritrogahara in Bhavprakasha Nighantu. When used as Sharkara (syrup), it is known for its nourishing, cardiotonic, diuretic, thirst-quenching, and fatigue-relieving properties. Consumer preferences for food depend on sensory factors and nutritional properties. The aim of this study is to standardize the recipe for Vrikshamla Sharkara and evaluate its sensory qualities. Material and Methods: In the present study, Vrikshamla Sharkara was prepared using the fruits and flowers of Vrikshamla and served in the form of Panaka. Sensory evaluation and standardization were carried out using the 9-point Hedonic scale (Lawless and Klein, 1991). As Vrikshamla (Garcinia indica Roxb.) occurs in different varieties across regions, this evaluation was undertaken to ensure uniform quality and to support further studies on its potential cardioprotective effect. Observation and Results- Based on the hedonic scale ratings, Sample A had the highest mean score of 43.459, outperforming Samples B, C, and D. Discussion- Sample A received the best appearance ratings and mostly positive feedback for flavour and palatability, such as "pleasant." Conclusion: On the bases of scores given to different sensory parameters, Vrikshamla Sharkara prepared by both parts used (Dry fruits and Dry Flowers) is accepted by assessors but Vrikshamla Sharkara prepared by using Vrikshamla Dry Fruits (procured from Jamnagar) was much liked by assessors as compared to Vrikshamla Sharkara prepared by using Vrikshamla Dry Flowers.

Keyword: Vrikshamla (Garcinia indica Roxb.), Sharkara, Sensory Evaluation.