Comparative analytical study of dadimaswarasa (pomegranate juice) pre-pared by two different methods

Summary of article contents:

Introduction: Juice of Pomegranate prepared by Instrument and and Atisara respectively. The difference in process adopted for preparation of juice may affect the physicochemcal parameters and active principles which act on different pathologies. physicochemical parameters of Pomegranate juice prepared by Instrument and Methods: By instrument method 800 gm of pomegranate arils were required for preparing 500 ml juice and for preparing same quantity of juice by putapakafor physicochemical and specific nutrient evaluation tests like carbohydrate, protein, potassium and vitamins sults: Values of Specific gravity, viscosity, Total stassium were comparatively higher in pomegranate juice prepared by pared by putapaka is more alkaline than juice by instrument method. But Vitamin c and folislightly decreased in the putapaka method as compared to juice prepared by instrument method Processes adopted during Instrument and different pathological conditions of Arochak Keywords: Juice of Pomegranate, Putapaka INTRODUCTION Among the panchavidhakashaya kalpana