Pub Date : 2020-10-15DOI: 10.15740/has/fsrj/11.2/230-233
G. Srinivas, P. S. Champawat
This paper presents the review on chilli destalking/destemming machine with the related search. Chilli is an important spice crop and India is one of the leading producer and consigner of chilli in the world. Chilli is widely used around the world in food as a spice both in dried and fresh form which adds flavour to the meal by creating spicy pungent taste. The study specifies factors influencing the chilli destalking process and recommends a design options for destalking machine. These designs are based on a systematic study of the destalking process for dry chilli, related to which some literatures reviews and works of them are explained. The manual operated, mechanical system, sensor based and artificial neural network (ANN) based system are some of the approach been made for destalking of chilli.
{"title":"Destalking machine for chilli","authors":"G. Srinivas, P. S. Champawat","doi":"10.15740/has/fsrj/11.2/230-233","DOIUrl":"https://doi.org/10.15740/has/fsrj/11.2/230-233","url":null,"abstract":"This paper presents the review on chilli destalking/destemming machine with the related search. Chilli is an important spice crop and India is one of the leading producer and consigner of chilli in the world. Chilli is widely used around the world in food as a spice both in dried and fresh form which adds flavour to the meal by creating spicy pungent taste. The study specifies factors influencing the chilli destalking process and recommends a design options for destalking machine. These designs are based on a systematic study of the destalking process for dry chilli, related to which some literatures reviews and works of them are explained. The manual operated, mechanical system, sensor based and artificial neural network (ANN) based system are some of the approach been made for destalking of chilli.","PeriodicalId":14499,"journal":{"name":"Iranian Food Science and Technology Research Journal","volume":"69 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89207418","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-10-15DOI: 10.15740/has/fsrj/11.2/234-237
Tulika Borah, B. Deka
Mental health has become a major public health issue worldwide. Physical, mental and social parameters are vital for all human beings and these are closely interwoven. Good diet has always been associated with physical health, but recent research shows that mental well-being is related to dietary behaviours. The way an individual eats is a complex mixture of thoughts, beliefs and moods.
{"title":"Mental well-being and dietary behaviour","authors":"Tulika Borah, B. Deka","doi":"10.15740/has/fsrj/11.2/234-237","DOIUrl":"https://doi.org/10.15740/has/fsrj/11.2/234-237","url":null,"abstract":"Mental health has become a major public health issue worldwide. Physical, mental and social parameters are vital for all human beings and these are closely interwoven. Good diet has always been associated with physical health, but recent research shows that mental well-being is related to dietary behaviours. The way an individual eats is a complex mixture of thoughts, beliefs and moods.","PeriodicalId":14499,"journal":{"name":"Iranian Food Science and Technology Research Journal","volume":"20 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81816860","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-10-15DOI: 10.15740/has/fsrj/11.2/120-129
P. Gopika, N. Babu, Ammu Dinakaran, D. Vijayan, T. K. Gopal
Functional foods with elevated levels of fibre content are of high demand because of its several health benefits. A study was conducted for the development of fibre enriched bakery products. As a part of this study fibre enriched bun was developed using k-carrageenan (Kappaphycus alvarezii) as the source of fibre. The bun was prepared with the incorporation of various concentrations (2-8%) of -carrageenan powder. Comparative analyses of the physical, chemical, textural, structural and sensorial characteristics of bun were conducted. The highest concentration of k-carrageenan that was sensorily acceptable for incorporation in bun was 6 per cent, beyond which sensory parameters like taste and texture showed unacceptability. Radical scavenging activity assays revealed an improved activity with increased concentration of k-carrageenan.The shelf-life analysis of the sample was done after packing in low density polythene (LDPE) pouches. The present study has demonstratedthat k-carrageenan can be used as a competent constituent for the fortification of bun to utilize the health benefits of marine fibre.
{"title":"Development and characterization of k-carrageenan (Kappaphycus alvarezii) incorporated bun","authors":"P. Gopika, N. Babu, Ammu Dinakaran, D. Vijayan, T. K. Gopal","doi":"10.15740/has/fsrj/11.2/120-129","DOIUrl":"https://doi.org/10.15740/has/fsrj/11.2/120-129","url":null,"abstract":"Functional foods with elevated levels of fibre content are of high demand because of its several health benefits. A study was conducted for the development of fibre enriched bakery products. As a part of this study fibre enriched bun was developed using k-carrageenan (Kappaphycus alvarezii) as the source of fibre. The bun was prepared with the incorporation of various concentrations (2-8%) of -carrageenan powder. Comparative analyses of the physical, chemical, textural, structural and sensorial characteristics of bun were conducted. The highest concentration of k-carrageenan that was sensorily acceptable for incorporation in bun was 6 per cent, beyond which sensory parameters like taste and texture showed unacceptability. Radical scavenging activity assays revealed an improved activity with increased concentration of k-carrageenan.The shelf-life analysis of the sample was done after packing in low density polythene (LDPE) pouches. The present study has demonstratedthat k-carrageenan can be used as a competent constituent for the fortification of bun to utilize the health benefits of marine fibre.","PeriodicalId":14499,"journal":{"name":"Iranian Food Science and Technology Research Journal","volume":"33 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76242356","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-10-15DOI: 10.15740/has/fsrj/11.2/77-83
R. Maurya, Devendra Kumar
Biscuits are feasible to provide complete enrichment and contain different amount of protein, fat, mineral, carbohydrate and calorific energy. Experiments were conducted to evaluate quality attributes of biscuits using wheat, sorghum and groundnut blend flour. Study was also conducted to see the effect of blend flours treatments on physico-chemical parameters. Flours blend were prepared with various combination of wheat, sorghum and groundnut as W80: S15: G05 (T1), W70: S20: G10 (T2) and W60: S25: G15 (T3). After preparation of biscuit physico-chemical properties viz., moisture content, fat content, ash content, protein content and carbohydrate content were evaluated just fresh and after 30, 60 and 90 days of storage period. The study revealed that the moisture content increased with the increase of storage period for all treatments. The value of moisture content 4.76 per cent was obtained maximum in the treatment T3 after 90 days of storage period. The ash content change with increase of storage period was slightly decreased in all treatments. The minimum ash content (0.88%) was found in the treatment T3 after 90 days storage period. The fat content of biscuits sample decreased with increase in storage period in case of all treatments. Data obtained for protein content after 30, 60, 90 days of storage indicated that in case of all samples, the value decreased for all treatments. Highest protein content (13.5%) was observed in treatment T3 for the fresh biscuits sample. Carbohydrate content was obtained minimum in T3 (64.27%) at 0 day (fresh) and maximum in T1 (66.48%) at 90 days. The average value was calculated for diameter and thickness as T1 (40 mm) and (0.9 mm), T2 (40 mm) and (0.9 mm), T3 (40 mm) and (0.8 mm), respectively. There were no changes in diameter and thickness in different treatment of biscuits because ingredients were same in all treatments. The result showed that spread ratio was observed as 44.44, 44.44 and 50 for treatments T1, T2 and T3, respectively. Fresh biscuit samples with wheat flour 70% + sorghum flour 20% + groundnut flour 10% (T2) rated highest score (7.8) than other treatments.
{"title":"Studies on physico-chemical parameters of biscuits using wheat, sorghum and groundnut blend flour","authors":"R. Maurya, Devendra Kumar","doi":"10.15740/has/fsrj/11.2/77-83","DOIUrl":"https://doi.org/10.15740/has/fsrj/11.2/77-83","url":null,"abstract":"Biscuits are feasible to provide complete enrichment and contain different amount of protein, fat, mineral, carbohydrate and calorific energy. Experiments were conducted to evaluate quality attributes of biscuits using wheat, sorghum and groundnut blend flour. Study was also conducted to see the effect of blend flours treatments on physico-chemical parameters. Flours blend were prepared with various combination of wheat, sorghum and groundnut as W80: S15: G05 (T1), W70: S20: G10 (T2) and W60: S25: G15 (T3). After preparation of biscuit physico-chemical properties viz., moisture content, fat content, ash content, protein content and carbohydrate content were evaluated just fresh and after 30, 60 and 90 days of storage period. The study revealed that the moisture content increased with the increase of storage period for all treatments. The value of moisture content 4.76 per cent was obtained maximum in the treatment T3 after 90 days of storage period. The ash content change with increase of storage period was slightly decreased in all treatments. The minimum ash content (0.88%) was found in the treatment T3 after 90 days storage period. The fat content of biscuits sample decreased with increase in storage period in case of all treatments. Data obtained for protein content after 30, 60, 90 days of storage indicated that in case of all samples, the value decreased for all treatments. Highest protein content (13.5%) was observed in treatment T3 for the fresh biscuits sample. Carbohydrate content was obtained minimum in T3 (64.27%) at 0 day (fresh) and maximum in T1 (66.48%) at 90 days. The average value was calculated for diameter and thickness as T1 (40 mm) and (0.9 mm), T2 (40 mm) and (0.9 mm), T3 (40 mm) and (0.8 mm), respectively. There were no changes in diameter and thickness in different treatment of biscuits because ingredients were same in all treatments. The result showed that spread ratio was observed as 44.44, 44.44 and 50 for treatments T1, T2 and T3, respectively. Fresh biscuit samples with wheat flour 70% + sorghum flour 20% + groundnut flour 10% (T2) rated highest score (7.8) than other treatments.","PeriodicalId":14499,"journal":{"name":"Iranian Food Science and Technology Research Journal","volume":"303 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75927491","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-10-15DOI: 10.15740/has/fsrj/11.2/89-95
G. V. Vishaka, D. Vijayalakshmi, T. Narayanaswamy, K. Geeta
The results of the experiment carried out on the development of silkworm pupal Masala Cookies (SPMC) with incorporation of silkworm pupal residue powder (SPRP) revealed that,7 per cent SPRP incorporated was found to be best accepted with scores for appearance (7.8), colour (7.6), texture (8.0), aroma (7.4), taste (7.6) and overall acceptability (7.6). Silkworm pupal masala cookies had better nutrient content as compared with the control masala cookies (0 % SPRP).The 7 per cent SPRP incorporated SPMC contained 16.6 g protein, 79.3 g carbohydrate, 51.3 g fat, 854 kcal energy, 114.5 mg calcium and 6.6 mg iron. Microbial population of SPMC in initial day was found to be nil in case of all groups of microorganisms like bacterial, E. coli and molds. Bacteria of 6.10×104 CFU and molds of 3.50×102 CFU was noticed on 90th day of storage. Interestingly, no E. coli was observed from initial to 90th day of storage. The mean sensory evaluation scores of silkworm pupal masala cookies were recorded from initial day to end of storage study period for the best accepted SPMC (7 %). There was decrease in the overall acceptability from initial (7.4) to 90th day of storage (6.6). Microbial population of SPRP and protein in initial day was found to be nil in case of all groups of microorganisms like bacterial, E. coli and molds. Bacteria of 6.97×104 CFU and 7.63×104 CFU and molds of 4.73×102 CFU and 5.07×102 CFU was noticed on 90th day of storage. Interestingly, no E. coli was observed from initial to 90th day of storage. The SPRP contained 140 mg of phytic acid and 0.2 mg of tannin/ 100g of powder. The production cost of control and SPMC was Rs. 20 /100g.
{"title":"Utilization of silkworm (Bombyx mori) pupal residue powder in masala cookies","authors":"G. V. Vishaka, D. Vijayalakshmi, T. Narayanaswamy, K. Geeta","doi":"10.15740/has/fsrj/11.2/89-95","DOIUrl":"https://doi.org/10.15740/has/fsrj/11.2/89-95","url":null,"abstract":"The results of the experiment carried out on the development of silkworm pupal Masala Cookies (SPMC) with incorporation of silkworm pupal residue powder (SPRP) revealed that,7 per cent SPRP incorporated was found to be best accepted with scores for appearance (7.8), colour (7.6), texture (8.0), aroma (7.4), taste (7.6) and overall acceptability (7.6). Silkworm pupal masala cookies had better nutrient content as compared with the control masala cookies (0 % SPRP).The 7 per cent SPRP incorporated SPMC contained 16.6 g protein, 79.3 g carbohydrate, 51.3 g fat, 854 kcal energy, 114.5 mg calcium and 6.6 mg iron. Microbial population of SPMC in initial day was found to be nil in case of all groups of microorganisms like bacterial, E. coli and molds. Bacteria of 6.10×104 CFU and molds of 3.50×102 CFU was noticed on 90th day of storage. Interestingly, no E. coli was observed from initial to 90th day of storage. The mean sensory evaluation scores of silkworm pupal masala cookies were recorded from initial day to end of storage study period for the best accepted SPMC (7 %). There was decrease in the overall acceptability from initial (7.4) to 90th day of storage (6.6). Microbial population of SPRP and protein in initial day was found to be nil in case of all groups of microorganisms like bacterial, E. coli and molds. Bacteria of 6.97×104 CFU and 7.63×104 CFU and molds of 4.73×102 CFU and 5.07×102 CFU was noticed on 90th day of storage. Interestingly, no E. coli was observed from initial to 90th day of storage. The SPRP contained 140 mg of phytic acid and 0.2 mg of tannin/ 100g of powder. The production cost of control and SPMC was Rs. 20 /100g.","PeriodicalId":14499,"journal":{"name":"Iranian Food Science and Technology Research Journal","volume":"7 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81234980","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-10-15DOI: 10.15740/has/fsrj/11.2/108-114
D. Kumari, Pushpa Bharati
An investigation was undertaken on 60 mothers of Almora district to document special foods given to promote lactation. Milk with ghee was consumed by more than 50 per cent of the pregnant women prior to delivery. Most common special foods given during lactation upto first week were ginger kada, black tea and ajwain kada while, atta ka halwa was consumed during second week (58). Consumption of dalia (56), Moong dhal khichadi (36) and milk with honey (10) was slowly reduced from first week to third month. Normal diet was resumed after one month. Mothers consumed lesser quantity of water when the girl baby was born as compared to boy baby. Avoidance of fast foods (57), garlic (46), pumpkin (45), onion (44), brinjal (43), green chilies (43) and pickle (30) were reported by majority of the mothers from Almora.
对阿尔莫拉地区的60名母亲进行了调查，记录了为促进哺乳而给予的特殊食物。超过50%的孕妇在分娩前饮用了酥油牛奶。哺乳期至第一周最常见的特殊食物是生姜卡达、红茶和ajwain卡达，而第二周食用atta ka halwa(58)。从第一周到第三个月，达利(56)、Moong dhal khichadi(36)和蜂蜜牛奶(10)的摄入量逐渐减少。一个月后恢复正常饮食。与男婴相比，女婴出生时母亲消耗的水量更少。大多数来自Almora的母亲都不吃快餐(57)、大蒜(46)、南瓜(45)、洋葱(44)、茄子(43)、青椒(43)和泡菜(30)。
{"title":"Documentation of special foods given to promote lactation district of Uttarakhand in Almora","authors":"D. Kumari, Pushpa Bharati","doi":"10.15740/has/fsrj/11.2/108-114","DOIUrl":"https://doi.org/10.15740/has/fsrj/11.2/108-114","url":null,"abstract":"An investigation was undertaken on 60 mothers of Almora district to document special foods given to promote lactation. Milk with ghee was consumed by more than 50 per cent of the pregnant women prior to delivery. Most common special foods given during lactation upto first week were ginger kada, black tea and ajwain kada while, atta ka halwa was consumed during second week (58). Consumption of dalia (56), Moong dhal khichadi (36) and milk with honey (10) was slowly reduced from first week to third month. Normal diet was resumed after one month. Mothers consumed lesser quantity of water when the girl baby was born as compared to boy baby. Avoidance of fast foods (57), garlic (46), pumpkin (45), onion (44), brinjal (43), green chilies (43) and pickle (30) were reported by majority of the mothers from Almora.","PeriodicalId":14499,"journal":{"name":"Iranian Food Science and Technology Research Journal","volume":"69 1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83322430","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-04-15DOI: 10.15740/has/fsrj/11.1/1-7
F. Farzana, M. Kumbhar
{"title":"Effect of nutritional status of pregnant women on outcome of pregnancy","authors":"F. Farzana, M. Kumbhar","doi":"10.15740/has/fsrj/11.1/1-7","DOIUrl":"https://doi.org/10.15740/has/fsrj/11.1/1-7","url":null,"abstract":"","PeriodicalId":14499,"journal":{"name":"Iranian Food Science and Technology Research Journal","volume":"37 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86946101","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-04-15DOI: 10.15740/has/fsrj/11.1/8-16
K. Kumari, S. S. Thind, Preety
{"title":"Effect of flaxseed flour, grape peel and wheat gluten incorporation levels on the sensory quality of chicken meat patties","authors":"K. Kumari, S. S. Thind, Preety","doi":"10.15740/has/fsrj/11.1/8-16","DOIUrl":"https://doi.org/10.15740/has/fsrj/11.1/8-16","url":null,"abstract":"","PeriodicalId":14499,"journal":{"name":"Iranian Food Science and Technology Research Journal","volume":"15 1","pages":"8-16"},"PeriodicalIF":0.0,"publicationDate":"2020-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76855900","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-04-15DOI: 10.15740/has/fsrj/11.1/28-33
N. Solanke, Pradip Pawar
{"title":"Acomparative study of the effect of gaur gum and gum arabic on snacks products chakli and sev","authors":"N. Solanke, Pradip Pawar","doi":"10.15740/has/fsrj/11.1/28-33","DOIUrl":"https://doi.org/10.15740/has/fsrj/11.1/28-33","url":null,"abstract":"","PeriodicalId":14499,"journal":{"name":"Iranian Food Science and Technology Research Journal","volume":"193 1","pages":"28-33"},"PeriodicalIF":0.0,"publicationDate":"2020-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86690354","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-04-15DOI: 10.15740/has/fsrj/11.1/42-46
R. Daulagupu
In Northeast, rich cultural diversity and Ethnic Groups are found in Barak valley of Assam For the presentation, taste and nutritional enrichment, each Ethnic Group possesses its own technique of fermenting food materials and has been carrying this tradition from time immemorial These lesser acknowledged fermented foods and beverages are at the risk of extermination due to the impact of globalization and its documentation is very requisite fragment before its further application in food processing industry Fermented foods have also great potential in maintaining health and preventing diseases A variety of traditional fermented foods and beverages at the household level are produces in the Barak Valley region These include cereal based fermented food (Jilepi, Amriti, Pantabhat), fermented legumes (Kumrabori), fermented vegetable (Gunder and Sinki Matta), fermented bamboo shoot, fermented fish and alcoholic beverage (Laupani, Ju) Mainstream of Ethnic population such as Bengali, Dimasa, Manipuri, Nepali, Assamese live in the forest eco-system having own socio-cultural pattern, tradition and typical food habits Increase in intake of fermented foods in the regions during the kockdown period in connection with the Pandamic COVID-19, has proved that people can survive taking fermented foods irrespective of all categories of income level A petite effort has been made through this paper in providing written record about the fermented foods and alcoholic beverage along with its socio-cultural significance of the region
{"title":"A study on scenario of consumption of fermented foods and beverages in Barak valley region","authors":"R. Daulagupu","doi":"10.15740/has/fsrj/11.1/42-46","DOIUrl":"https://doi.org/10.15740/has/fsrj/11.1/42-46","url":null,"abstract":"In Northeast, rich cultural diversity and Ethnic Groups are found in Barak valley of Assam For the presentation, taste and nutritional enrichment, each Ethnic Group possesses its own technique of fermenting food materials and has been carrying this tradition from time immemorial These lesser acknowledged fermented foods and beverages are at the risk of extermination due to the impact of globalization and its documentation is very requisite fragment before its further application in food processing industry Fermented foods have also great potential in maintaining health and preventing diseases A variety of traditional fermented foods and beverages at the household level are produces in the Barak Valley region These include cereal based fermented food (Jilepi, Amriti, Pantabhat), fermented legumes (Kumrabori), fermented vegetable (Gunder and Sinki Matta), fermented bamboo shoot, fermented fish and alcoholic beverage (Laupani, Ju) Mainstream of Ethnic population such as Bengali, Dimasa, Manipuri, Nepali, Assamese live in the forest eco-system having own socio-cultural pattern, tradition and typical food habits Increase in intake of fermented foods in the regions during the kockdown period in connection with the Pandamic COVID-19, has proved that people can survive taking fermented foods irrespective of all categories of income level A petite effort has been made through this paper in providing written record about the fermented foods and alcoholic beverage along with its socio-cultural significance of the region","PeriodicalId":14499,"journal":{"name":"Iranian Food Science and Technology Research Journal","volume":"67 1","pages":"42-46"},"PeriodicalIF":0.0,"publicationDate":"2020-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85675421","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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