Preparation of Chyang, an ethnic fermented beverage of the Himalayas, using different raw cereals

Ray, Swati; Bagyaraj, D. J.; Thilagar, George; Tamang, Jyoti Prakash

doi:10.1016/j.jef.2016.11.008

Cited by 18 publications

(5 citation statements)

References 12 publications

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“…It is highly nutritious and is used by the people against severe cold and fever. The main substrate for the preparation of Chyang is ragi and sorghum in the ratio of 3:1 (Ray et al, 2016).…”

Section: Value‐added Products Of Milletsmentioning

confidence: 99%

Sustainable postharvest processing methods for millets: A review on its value‐added products

Mahajan

Singla

Sharma

2023

J Food Process Engineering

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In the era of climate change, where major crops like rice, wheat, maize are struggling to survive, millets (small seeded cereals), have been emerged as sustainable food sources to end hunger and poverty. They can grow well in harsh climatic conditions and being used as a major source of human food. They are better sources of proteins, fiber, minerals, carbohydrates, vitamins, essential amino acids, phytochemicals, and antioxidants than major cereals. The health beneficial properties of millets have challenged food engineers and technologists to mechanize the processes and to develop different value‐added products from them. Although millets are rich in nutrients but they need to be processed to remove antinutrient factors and to increase their nutrients availability. Various food processing methods like decortication/dehulling, milling, soaking, germination, malting, fermentation, puffing, and so forth are being employed these days for the millets to make them into the edible form and fit for human consumption. However, the nutrients and the functional properties of the grains get influenced by these food‐processing techniques. The present review endeavors to provide the insights into the nutritional and antinutritional characteristics of millets, various traditional and modern processing methods, which are being adopted to ease their processing and utilization in preparation of nutritious food products. The involvement of value‐added products of millets in our diets can ensure food and nutritional security.Practical applicationsThe processing of millets with sustainable thermal or nonthermal processing methods will not only make them fit for consumption but also enhance its nutritive value by reducing its antinutritional factors. The utilization of millets in different product development and the involvement of its value‐added products in our diets can ensure food and nutritional security.

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Section: Value‐added Products Of Milletsmentioning

confidence: 99%

Sustainable postharvest processing methods for millets: A review on its value‐added products

Mahajan

Singla

Sharma

2023

J Food Process Engineering

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“…1). Those drinks are associated with various traditions and preferences that differ based on the region of their origin [40]. Some of the probiotic drinks were developed using germinated and non-germinated seeds of barley, finger millet and moth bean [1,6,40].…”

Section: Cerealsmentioning

confidence: 99%

“…Those drinks are associated with various traditions and preferences that differ based on the region of their origin [40]. Some of the probiotic drinks were developed using germinated and non-germinated seeds of barley, finger millet and moth bean [1,6,40]. Made from fermented cereals, kvass is a non-alcoholic beverage found in some regions of the eastern European countries (Poland, Latvia, Russia and Ukraine) [13,21].…”

Section: Cerealsmentioning

confidence: 99%

Fermented vegan foods

Kopacz¹,

Piekara²,

Krzywonos³

2021

zntj

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In recent years, an increase has been reported in consumer awareness of balanced diet and health prevention. This caused the consumer interest in functional foods to increase. The major functional foods are products that contain prebiotics and probiotics. The most often eaten probiotic product is classic yogurt, however the fermented dairy and non-dairy drinks tend to be more and more important. The increase in number and types of milk-free drinks on the market is due to increasing lactose intolerance among consumers. Additionally, in the developed countries gradually rises the number of people who are switching to veganism. The search for suitable substitutes for dairy milk and dairy products has become an important direction of scientific research and implementation projects in industry. The objective of the paper is to review the reference literature presenting results of research studies and experiments on the production and qualities of non-dairy probiotic products, that could be classified into vegan foods. New probiotic food in the form of drinks, which are already on the market or are still in research phase, are made of raw materials such as: vegetables, fruits, grains (oats, buckwheat, spelt wheat, corn, quinoa, amaranth), hazelnuts, coconuts, almonds, cashew nuts, and also sesame and hemp seeds. It is a big challenge for technologists to manufacture food products for vegans, because the vegan diet is more restrictive than a vegetarian one, therefore possibilities of using many raw materials are limited.

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“…Several non-dairy cereal beverages are traditionally used in the world (Table 1); some examples include boza, amazake, bushera, chhang, chica, haria, mahewu, omegisool, pozol, bhaati jaanr, togwa, and kvass [54][55][56][57][58][59][60][61][62][63][64][65][66]. Cereals used as a substrate are fermented using a microbial consortium selected spontaneously, similarly to what occurs in the process to obtain sourdough [67].…”

Section: Cereal-based Beveragesmentioning

confidence: 99%

Techno-Functional Role of Exopolysaccharides in Cereal-Based, Yogurt-Like Beverages

Ripari¹

2019

Beverages

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This review describes the technical and functional role of exopolysaccharides (EPSs) in cereal-based, yogurt-like beverages. Many microorganisms produce EPSs as a strategy for growing, adhering to solid surfaces, and surviving under adverse conditions. In several food and beverages, EPSs play technical and functional roles. Therefore, EPSs can be isolated, purified, and added to the product, or appropriate bacteria can be employed as starter cultures to produce the EPSs in situ within the matrix. The exploitation of in situ production of EPSs is of particular interest to manufacturers of cereal-base beverages aiming to mimic dairy products. In this review, traditional and innovative or experimental cereal-based beverages, and in particular, yogurt-like beverages are described with a particular focus in lactic acid bacteria (LAB’s) EPS production. The aim of this review is to present an overview of the current knowledge of exopolysaccharides produced by lactic acid bacteria, and their presence in cereal-based, yogurt-like beverages.

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Preparation of Chyang, an ethnic fermented beverage of the Himalayas, using different raw cereals

Cited by 18 publications

References 12 publications

Sustainable postharvest processing methods for millets: A review on its value‐added products

Sustainable postharvest processing methods for millets: A review on its value‐added products

Fermented vegan foods

Techno-Functional Role of Exopolysaccharides in Cereal-Based, Yogurt-Like Beverages

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