<?xml version="1.0" encoding="UTF-8"?><xml><records><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Agilandeswari Devarajan</style></author><author><style face="normal" font="default" size="100%">Muthu Kumaradoss Mohan Maruga Raja</style></author></authors></contributors><titles><title><style face="normal" font="default" size="100%">Standardization and Chemical Analysis of Rasam: A South Indian Traditional Functional Food</style></title><secondary-title><style face="normal" font="default" size="100%">Pharmacognosy Journal</style></secondary-title></titles><keywords><keyword><style  face="normal" font="default" size="100%">Chaaru</style></keyword><keyword><style  face="normal" font="default" size="100%">Elemental analysis</style></keyword><keyword><style  face="normal" font="default" size="100%">Nutritional Value</style></keyword><keyword><style  face="normal" font="default" size="100%">Proximate Analysis</style></keyword><keyword><style  face="normal" font="default" size="100%">Saaru</style></keyword><keyword><style  face="normal" font="default" size="100%">Spices</style></keyword></keywords><dates><year><style  face="normal" font="default" size="100%">2017</style></year><pub-dates><date><style  face="normal" font="default" size="100%">July 2017</style></date></pub-dates></dates><urls><web-urls><url><style face="normal" font="default" size="100%">/files/pj-9-5/10.5530pj.2017.5.93/index.html</style></url></web-urls></urls><volume><style face="normal" font="default" size="100%">9</style></volume><pages><style face="normal" font="default" size="100%">587-593</style></pages><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">&lt;p style=&quot;text-align: justify;&quot;&gt;&lt;strong&gt;Objective:&lt;/strong&gt; The traditional Indian food is &amp;ldquo;functional&amp;rdquo; as it contains high amounts of dietary fiber, antioxidants, and probiotics. &lt;em&gt;Rasam&lt;/em&gt; is a South Indian traditional spice soup. Spices are reputed to possess several pharmacological properties. Due to geographical, ethnical, and traditional differences, &lt;em&gt;rasam&lt;/em&gt; recipe and the preparation process have a wide difference. Hence, the objective was to standardize &lt;em&gt;rasam&lt;/em&gt; and then to perform a chemical analysis so that its pharmaceutical potential beyond nutritive effect can be explored. &lt;strong&gt;Materials and Methods:&lt;/strong&gt; The quantity of ingredients and the process followed for preparing &lt;em&gt;rasam &lt;/em&gt;by the 17 volunteers selected from in and around Vellore, Tamil Nadu was standardized. The proximate, nutritive, elemental, and phytochemical analysis were determined for the standardized &lt;em&gt;rasam&lt;/em&gt;. &lt;strong&gt;Results:&lt;/strong&gt; The total ash, acid insoluble ash, water soluble ash, and sulfated ash were found to be 1.7%, 0.04%, 0.12%, and 1.86%, respectively. The extractive values such as water soluble, ethanol soluble, and ether soluble were found to be 4.5%, 3.93%, and 0.61%, respectively. The standardized &lt;em&gt;rasam&lt;/em&gt; showed very low-energy content of 15.13 kcal/100 g. &lt;em&gt;Rasam&lt;/em&gt; contained alkaloids, tannins, saponins, flavonoids, terpenoids, steroids, glycosides. and volatile oil. &lt;strong&gt;Conclusion:&lt;/strong&gt; The ingredients used in the preparation of &lt;em&gt;rasam&lt;/em&gt; are medicinally claimed for various ailments, which makes it a traditional functional food. The standardized procedure provided tremendous opportunity to study the pharmaceutical potential in a systematic scientific way beyond its culinary and nutritive effect.&lt;/p&gt;</style></abstract><issue><style face="normal" font="default" size="100%">5</style></issue><work-type><style face="normal" font="default" size="100%">Original Article</style></work-type><section><style face="normal" font="default" size="100%">587</style></section><auth-address><style face="normal" font="default" size="100%">&lt;p style=&quot;text-align: justify;&quot;&gt;&lt;strong&gt;Agilandeswari Devarajan&lt;sup&gt;1&lt;/sup&gt;, Muthu Kumaradoss Mohan Maruga Raja&lt;sup&gt;2 &lt;/sup&gt;&lt;/strong&gt;&lt;/p&gt;
&lt;p style=&quot;text-align: justify;&quot;&gt;&lt;sup&gt;1&lt;/sup&gt;Department of Pharmaceutics, Hillside College of Pharmacy and Research Centre, Bengaluru, Karnataka, INDIA&lt;/p&gt;
&lt;p style=&quot;text-align: justify;&quot;&gt;&lt;sup&gt;2&lt;/sup&gt;Department of Pharmacy, Centre for Research and Development, PRIST University, Thanjavur, Tamil Nadu, INDIA.&lt;/p&gt;</style></auth-address></record></records></xml>