takra as a probiotic drink concept...

AAMJ / Vol. 2 / Issue 5 / September – October 2016

A A M J Anveshana Ayurveda Medical Journal

www.aamj.in ISSN: 2395-4159

Review Article

Takra as a Probiotic Drink – Concept Analysis

Sudhindra A N *

A b s t r a c t

Diet plays a pivotal role both in healthy and diseased. The Probiotic drink Takra is an

important diet having great nutritional value. Probiotics are live bacteria and yeasts

that are good for our health, especially our digestive system. It facilitates digestion

and metabolism. Takra is Nector to the human beings as ‘Amruta’ to the God. It is

said that on e who consumes Takra daily will not suffer from any disease. Here an at-

tempt is made to explain the method of preparation, types, properties and indications

of Takra.

Key words: Takra, Probiotic.

* Reader, Department of Rasashastra & Bhaishajya Kalpana, Gomantak Ayurveda Mahavidya-

laya & Research Centre, Shiroda.

CORRESPONDING AUTHOR

Dr. SUDHINDRA. A. N

Reader,

Department of Rasashastra & Bhaishajya Kalpana,

Gomantak Ayurveda Mahavidyalaya & Research Centre.

Shiroda , Goa - 403103.

Email : [email protected]

Sudhindra A N: Takra as a Probiotic Drink – Concept Analysis

AAMJ / Vol. 2 / Issue 5 / September – October 2016 1012

INTRODUCTION

akra is indicated in different diseases as medicine.

It is having Agnidīpaka and Tridoṣa śāmaka

properties. Daily intake of it itself keeps away the

person from diseases. It is having Dīpaka and Tridoṣa

śāmaka properties. As it contains probiotic it facilitates

proper digestion and metabolism. Takra is the churned

curd and a fermented milk product. It has a major role

in Patya Kalpana.

General method of preparation:

The curd has to be churned with the churner and after

adding water it is ready to serve.

Few rules and regulations:

Fresh cow’s milk should be used to prepare Takra

Less quantity of curd should be used for curdling

Earthen vessel or stainless steel vessels are suitable

to prepare.

Dry and cool place is better for curdling

Night time is precious for curdling

The quantity of the water and the quality of the milk

that counts the quality of the end product

Addition of excess salt diminishes the good proper-

ties

It should not be too thin and thick

It should not be sour.

Types of Takra :

I. Charaka ‘ s view : 3 types[i]

Sl

no. Types Method of preparation Doṣagnata

1 Rūkṣa Full butter removed Kapha

2 Ardha sne-

hayukta Half butter removed Pitta

3 Pūrṇa sneha-

yukta Butter not removed Vāta

II. Bhavamishra’s view : 5 types [ii]

Sl

no. Type Method of preparation Doṣagnata

1 Ghola Water not added, Butter

not removed Vāta, Pitta

2 Mathita Water not added, Butter

removed Kapha, Pitta

3 Takra ¼ part water used, Butter

removed Tridoṣa

4 Udaśvit ½ part water used, Butter

removed Kaphakara

5 Chacchika Sufficient quantity of water

is used, Butter removed

Vāta, Pitta

III. Kaiyadeva’s view : 10 types [iii]

Sl.No. Types Method of preparation

1) Mathita No water, butter removed

2) Udaśvita ½ water

3) Takra ¼ water

4) Dandahata 1 ½ water

5) Kalasheya 2 water

6) Karamathita Churned with hands

7) Gālita Filtered through cloth

8) Ghola No water

9) Śvetamatha Equal water

10) Śādava Fruit juice added

Nutritional value of Takra :

Nutritional value of Takra from 100gms of Cow’s milk

Calories(K.Col) 18

Protein(gm) 0.9

Fat(gm) 1

Carbohydrate(gm) 1.4

Calcium(gm) 0.04

Phosphous(gm) 0.04

Iron(mg) 0.1

Thiamine(mg) 0.02

Nicotinic acid (mg) 0.05

Riboflavin(mg) 0.05

Vit.C(mg) 0.45

Vit A(I.V) 51

Nutritional value of Takra from 100gms of Buffalo’s

milk

Calories(K.Col) 33

Protein(gm) 1.2

Fat(gm) 2.5

Carbohydrate(gm) 1.4

Calcium(gm) 0.04

Phosphous(gm) 0.04

Iron(mg) 0.1

Thiamine(mg) 0.01

Nicotinic acid (mg) 0.05

Riboflavin(mg) 0.05

Vit.C(mg) 0.45

Vit A(I.V) 46

T



Properties of Takra :

Rasa : Kaṣāya, Amla, Madhura

Guna : Laghu, Rūkṣa

Veerya : Uṣṇa

Vipaka : Madhura

Karma : Grāhi, dīpaka, pāchaka, triptikara, vruṣya

Doṣagnata : Tridoṣaśāmaka.

It is vātahara due to amla rasa and Uṣṇa vīrya, Pit-

tahara due to madhura vipaka and Kaphahara due to

Uṣṇa vīrya, Rūkṣa guna and Kaṣāya rasa.

Benefits of Takra:

Probiotics:

Takra is rich in bacteria (Probiotics) and useful to the

person’s well-being. The bacteria convert lactose into

lactic acid. They assist in the breaking down of food for

easy absorption of the nutrients. They stimulate the natu-

ral digestive juices and enzymes and that keep the di-

gestive organs function properly.

Immune level:

It raises the immune level. It helps to fight the body

against the detrimental pathogens.

Hydration:

As it is packed with electrolytes, it checks dehydration.

Vitamins:

It is a great source of VIT B Complex, Proteins, Potas-

sium and calcium.

Blood pressure:

It significantly lowers the Blood pressure.

Acidity:

It cools the stomach and reduces the irritation in the

stomach lining due to acid reflex. Hence it helps to calm

down the stomach after spicy meal.

Fat Reduction:

It washes down the fat, oil or ghee content that coated

the inner walls of the oesophagus and stomach.

Digestion:

As it contains Probiotic it facilities proper digestion. As

it is carminative, it is indicated in all the diseases due to

Agnimandhya.

Body mass:

As it is rich in Protein, it builds the muscles. Protein is

the key for body mass.

Skeletal Frame:

It the rich source of Calcium. It is the building block for

the bones and skeletal system. A tooth becomes strong.

Skin Care:

It checks the digestive track and keeps it healthy. This

reflects in the skin. It also moisturizes the skin giving a

natural glow and improves elasticity.

Sun burn:

It is mixed with equal amount of tomato juice and can

be applied over the affected areas. It lessens redness,

pain and makes the skin cool.

Diseases:

Ayurvedic classics emphasise its administration in sev-

eral diseases like Atisara, Grahani, Agnimandhya, Ar-

shas, Udara, Gulma, Pleeha, Trishna, Chardi, Shopha,

Mootra krichra, Vishama jwara etc.

Other benifits:

Used inTakradhara andTakra basti.

Can be consumed as diet.

As a anupana for Kutajavaleha, Chinchadi lehyam,

Mandoora vātakam and Punarnava Mandoora

etc.

Useful in food industry. Buttermilk powder is added

to milk based drinks, as it has all essential nutrients

and vitamins with less calories.

For cleaning the brass articles.

DISCUSSION

The Probiotics and prebiotics in combination maintain

the growth of bacteria. Prebiotics refers to the indigesti-

ble food unabsorbed by the upper intestinal tract where

they act as medicines for the growth of the good bacte-

ria.

Probiotics refers to the good bacteria living in the colon

and they enhance the health of the Intestine.

As bacteria are essential for the breakdown, absorption

of food and the nutrients, the Probiotics really done

wonders.



According to the need Takra can be prepared differ-

ently to get its various actions. Takra Kalpana plays an

important role in maintaining health and also in curing

the diseases. Hence Acharya Bhavamishra has rightly

pointed out it as the alternative of NECTAR.

CONCLUSION

It is a healthy, nutritive, cooling and refreshing drink. It

can be used as a diet or medicine. One may add this

health drink to their daily food regime to avail the

maximum health benefits.

ΛΛΛΛ

REFERENCES

i. Agnivesha, Charaka samhita, Vidyotini Hindi commen-

tary by Kashinath, reprinted 1988, Chowkamba Bharati

Academy, page no. 430- 431.

ii. Bhavamishra, Bhavaprakasha Nigantu, Edited by G.S.

Pandey, reprinted 2006, Chowkamba Bharati Academy,

page no. 176-177.

iii. Kaiydeva, Kaideva Nigantu, First edition, Edited by

Chowkamba oriintalaya,1979, page no. 359-361.

iv. Sushruta, Sushruta samhita, edited by Ambika datta

Shastri, reprint, Chowkamba Sanskrit samstan, Varanasi,

v. 2005,page no.176-177.

Source of Support: Nil.

Conflict of Interest: None declared

ΛΛΛΛ

How to cite this article: Sudhindra A N: Takra as a Probi-

otic Drink – Concept Analysis AAMJ 2016; 5:1011 –

1014.

takra as a probiotic drink concept...

Documents