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Year : 2007  |  Volume : 28  |  Issue : 4  |  Page : 94-96

The Role of Sugar and Jaggery in the Preparation of Khadirarista

1 Lecturer in Agadtantra, J. S. Ayurveda Mahavidyalaya, Nadiad, India
2 Reader & HOD. Dept. of R.S.& B.K., Institute for Post Graduate Teaching and Research in Ayurveda, Gujarat Ayurved University, Jamnagar, India

Correspondence Address:
Kinnari Dhruve
Lecturer in Agadtantra, J. S. Ayurveda Mahavidyalaya, Nadiad
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Source of Support: None, Conflict of Interest: None

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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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