Nutrient Composition of Traditional Festival Foods of North Karnataka

Inamdar, Vijayalakshmi; Chimmad, Bharati V.; Naik, Rudra

doi:10.1080/09709274.2005.11905805

Cited by 8 publications

(7 citation statements)

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“…Jaggery is generally used for preparation of various traditional sweet dishes, such as payasam, obbattu (holige), Hurakki holige stuffing, Karadantu, Madeli, Godhi huggi, Gudagana huggi, Allittu and unday (Inamdar et al 2005). Tidke et al (2017) have used jaggery for the development of peanut and chickpea nut Chikki.…”

Section: Introductionmentioning

confidence: 99%

Effect of replacement of sugar with jaggery on pasting properties of wheat flour, physico-sensory and storage characteristics of muffins

et al. 2018

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Jaggery () is a natural sweetener made by concentration of sugarcane juice, contains all minerals and vitamins present in sugarcane juice. In order to utilise jaggery in place of sugar, muffins were prepared by replacing 84% sugar with 42, 63 and 84% jaggery. Different levels of eggs namely 42, 63 and 84% were also tried for jaggery muffins. The results showed that muffins prepared with 84% each of jaggery and eggs had acceptable quality characteristics. Effect of jaggery in comparison with sugar on the pasting characteristics of wheat flour, physico-sensory and storage characteristics of muffins were studied. Addition of jaggery and sugar increased pasting temperature and peak viscosity. Higher increase in pasting temperature with jaggery and in peak viscosity with sugar were observed indicating differential influence on pasting characteristics of wheat flour. The muffins with jaggery had lower pH, overall quality score and higher a than muffins with sugar. During 21 days storage period, pH and a decreased and titratable acidity increased for both the muffins. Even though the muffins with jaggery were less soft, showed lower overall quality score than the muffins with sugar, muffins with jaggery were acceptable and both the muffins were found to be microbiologically safe, as shown by the microbial load (total mesophilic count and yeast and mold count) in the range of 66-89 CFU/g. Hence, it can be concluded that it is possible to replace sugar with jaggery in muffins without affecting the properties of the product.

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Section: Introductionmentioning

confidence: 99%

Effect of replacement of sugar with jaggery on pasting properties of wheat flour, physico-sensory and storage characteristics of muffins

et al. 2018

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“…It also helps to strengthen social bonds. Traditional foods were created over years and are continually invented, modified, used, and evolved to combat food dissatisfaction [5]. Traditional production processes, procedures, and technologies have been enacted through the generations.…”

Section: Introductionmentioning

confidence: 99%

Traditional cereal-based cuisines from Himachal Pradesh Palampur region and their nutritional profile

Sharma,

Thakur,

Kalia

et al. 2024

J App Biol Biotech

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An investigation of traditional food uses among people in Himachal Pradesh's Kangra district's Palampur region indicated an extensive diversity of divergence in regional dishes derived from cereals, pulses, dairy products, and tubers. A few popular cereal-based traditional recipes include Mithdu, Babroo, Gulgule, Sheera, and Meethi roti. The nutrient content of tali roti consumed by people in Himachal Pradesh's Palampur region was documented and analyzed. The raw materials, as well as recipes for traditional foods, were analyzed for their nutritional composition and consumer acceptability. According to the findings, maize flour had the highest moisture content (14.11%), whereas raw sheera had the highest protein content (13.38). Maize flour had the highest crude fat and crude fiber contents (4.14% and 2.26%, respectively). Wheat flour had the highest ash content (3.26%). Basmati rice had the highest total carbohydrate content (89.94%), whereas maize flour had the lowest (79.29%). Wheat flour had the highest phytic acid content (222.47 mg/100 g), whereas maize had the highest total phenol content (14.72 mg TAE/100 mg). Kidney beans had the highest phytic acid content (96.74 mg/100 g), whereas Bengal gram dhal had the lowest (37.99 mg/100 g). Chickpeas had the highest total phenol content (117.16 mg TAE/100 g), whereas kidney beans had the lowest (92.95 mg TAE/100 g). Kidney beans had the highest oxalates (0.91 mg/100 g), whereas chickpeas had the lowest (0.24 mg/100 g).

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“…However, it seems that role of traditional food as functional food in promoting good health goes beyond merely the provision of nutrients; there is much evidence to suggest that regular consumption of traditional food, specifically cereal-based, may have a role in the prevention of chronic diseases such as cardiovascular diseases, diabetes and colon cancer 7,8 . Traditional foods are an important part of the culture, history, identity and heritage of a region or country and are key elements in dietary patterns [9][10][11] . Talbina is a well-known traditional food in North Africa (Tunisia, Algeria, Libya, Morocco…), Middle East (Bahrain, Cyprus, Egypt, Turkey…) and Southeast Asia (Malaysia, Indonesia, Thailand…) that has many nutritional benefits 12 .…”

Section: Introductionmentioning

confidence: 99%

Talbina as a functional food and a source of health-beneficial ingredients: a narrative review

Lahouar

Achour

Latiri

2021

Nor. Afr. J. Food Nutr. Res.

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During the past two decades, several researchers have claimed that traditional foods are healthier products and better sources of micronutrients. Talbina is a well-known traditional food in North Africa, Middle East and South East Asia. Talbina is made by adding 1-2 tablespoons of barley (100% wholegrain barley) to cup of water. Cook on low heat for15 minutes in a water bath. After that a cup of Laban (fermented milk) or milk is added. It can be sweetened with honey. This broth can be used as a stock for soups or stews or as a thickener. Talbina is a healthy food helps in depression and stress relief. It has high antioxidant activity as well as anti-inflammatory. Its consumption regularly proves to be an effective and safe strategy for treating different chronic diseases. It is a rich source of different essential nutrients and antimicrobials, both of which have been linked to a reduction in chronic disease. However, Talbina has not been well studied or defined by the scientific community. This review defines Talbina and discusses the various bioactive compounds in this food and their health benefits. Keywords: Barley wholegrain; fermented milk; natural honey; functional food; nutraceutical ingredients.

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Nutrient Composition of Traditional Festival Foods of North Karnataka

Cited by 8 publications

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Effect of replacement of sugar with jaggery on pasting properties of wheat flour, physico-sensory and storage characteristics of muffins

Effect of replacement of sugar with jaggery on pasting properties of wheat flour, physico-sensory and storage characteristics of muffins

Traditional cereal-based cuisines from Himachal Pradesh Palampur region and their nutritional profile

Talbina as a functional food and a source of health-beneficial ingredients: a narrative review

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