Table 3.
Organoleptic assessment of Ghee, LMT and Ghrita.
| Sr No. | Name of formulation | Colour | Odour | Taste | Touch | Appearance |
|---|---|---|---|---|---|---|
| 1 | Ghee | Golden yellow | Buttery | Characteristic | Unctuous | Viscous, semisolid |
| 2 | BBG | Light green | Ghee like | Bitter | Unctuous | Viscous, semisolid |
| 3 | PBG | Slightly yellowish | Ghee like | Bitter | Unctuous | Viscous, semisolid |
| 4 | KBG | Green | Ghee like | Bitter | Unctuous | Viscous, semisolid |
| 5 | PG | Green | Ghee like | Bitter | Unctuous | Viscous, semisolid |
| 6 | MPG | Green | Ghee like | Bitter | Unctuous | Viscous, semisolid |
| 7 | NG | Yellow orange | Pungent, Ghee like | Bitter | Unctuous | Viscous, semisolid |
| 8 | LMT | White | Characteristic | – | Amorphous | Powder |
Brahmi Ghrita (BBG), Patanjali Brahmi Ghrita (PBG), Kotakkal Brahmi Ghrita (KBG), Panchagavya Ghrita (PG), Mahapanchagavya Ghrita (MPG) and Nirgundyadi Ghrita (NG), Lamotrigine (LMT).