DOCSLIB.ORG

Sense and Reference in Translation of Indonesian Dishes Names

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Sense and Reference in Translation of Indonesian Dishes Names SENSE AND REFERENCE IN TRANSLATION OF INDONESIAN DISHES NAMES A Thesis Submitted to Faculty of Adab and Humanities In Partial Fulfillment of the Requirements for The Degree of Strata One Muhammad Abdul Hakam 1112026000056 DEPARTMENT OF ENGLISH LANGUAGE AND LITERATURE FACULTY OF ADAB AND HUMANITIES SYARIF HIDAYATULLAH STATE ISLAMIC UNIVERSITY 2017 ABSTRACT Muhammad Abdul Hakam, Sense and Reference in Translation of Indonesian dish names. A Thesis: English Language and Literature Department, Faculty of Adab and Humanities, Syarif Hidayatullah State Islamic University, 2017. This thesis focuses on the accuracy of sense and reference of dishes names. The data is taken from hotels around Indonesia. The method in this thesis is descriptive qualitative. The accuracy analyzed by considering the sense and reference in both languages. From the analysis, most of translations are accurate because most reference of translations are correspond to source language dishes as when translating nominal being, the object itself is most important aspect that translators have to look into. This thesis hopefully could give great influence in translation of dishes names translation issue and translation of nominal being. Also could be basic consideration when it comes to translate dishes names. Keywords: Sense, Reference, Dish names, Translation i APPROVEMENT SENSE AND REFERENCE IN TRANSLATION OF INDONESIAN DISHES NAMES A Thesis Submitted to Letters and Humanities Faculty In Partial Fulfillment of the Requirements for the Degree of Strata One (S1) Muhammad Abdul Hakam NIM:1112026000056 Approved by: Advisor Dr. Frans Sayogie. S.H, M.H, .M.Pd. NIP: 19700310 200003 1 002 (Day/Date: / / ) ENGLISH LANGUAGE AND LITERATURE DEPARTMENT ADAB AND HUMANITIES FACULTY SYARIF HIDAYATULLAH STATE ISLAMIC UNIVERSITY JAKARTA 2017 ii LEGALIZATION Name : Muhammad Abdul Hakam NIM : 1112026000056 Title : Sense and Reference in Translation of Indonesian Dishes Names This thesis entitled above has been defended before the Letters and Humanities Faculty’s Examination Committee on March 23rd, 2017. It has already been accepted as a partial fulfillment of the requirements for the degree of strata one. Jakarta, March 23rd, 2017 Examination Committee iii DECLARATION I hereby declare that this submission is my own work and that, to the best of my knowledge and belief, no previous published works used as a material in the thesis or the other works for submission of any other diploma or any higher degrees of other universities or any other institution of higher degree except, the works that were cited in the thesis for the theory that already put in the bibliography. Jakarta, January 30, 2017 Muhammad Abdul Hakam iv ACKNOWLEDGEMENT In the name of Allah, the most gracious, the most mercifull All praises be to Allah, Who gives bless and direction for me to finish this thesis. Peace and blessing of Allah may be upon our prophet Muhammad SAW, his families, his companions and his followers I would also love to give the utmost appreciation for an important people that hands a huge contribution so that I could finish this thesis. The following people are deserved to give appreciation: 1. Prof. Dr. Dede Rosyada MA., as the Rector of Syarif Hidayatillah State Islamic University 2. Prof. Dr. Sukron Kamil MA., as the Dean of Adab and Humanities Faculty 3. Drs. Saefudin M.Pd., as the Head of English Language and Literature Department and Elve Oktaviani M.Hum as the Secretary 4. Dr. Frans Sayogie S.H. M.H. M.Pd. as the advisor who give a great contribution in making this thesis 5. All lecturers in English Language and Literature Department Thanks for my parents who always support and pray for me so I could do the best to finish this thesis, Also my brothers and sisters who always give suggestion and direction so that I am always in a good tracks and to all my big family who always encourage me. v Special gratitude for my friends, Egi, Anhar, Dias who always give a good time, happy time so that all stress gone and also all of friends that could not be mentioned one by one, for the support and help. Finally, I hope that this thesis would give contribution in the field. I realize that this thesis is far from perfect. I hope that critics and suggestion would make this thesis to be better. Jakarta, January 2017 Muhammad Abdul Hakam vi TABLE OF CONTENT ABSTRACT.............................................................................................................i APPROVEMENT.................................................................................................. ii LEGALIZATION................................................................................................. iii DECLARATION...................................................................................................iv ACKNOWLEDGEMENT.....................................................................................v TABLE OF CONTENT.......................................................................................vii CHAPTER I............................................................................................................1 A. Background of the Study.............................................................................1 B. Focus of the Study....................................................................................... 3 C. Research Question....................................................................................... 3 D. Significance of the Study............................................................................ 3 E. Research Objective...................................................................................... 4 F. Research Methodology................................................................................ 4 CHAPTER II.......................................................................................................... 6 A. Previous Research....................................................................................... 6 B. The Concept of Sense and Reference in Translation...................................9 C. Cultural Categories....................................................................................17 D. Meaning in Translation............................................................................. 18 E. Accuracy of Translation............................................................................ 19 F. Recent Perspective of Dishes Names Translation..................................... 24 CHAPTER III.......................................................................................................27 A. Data Description........................................................................................27 vii B. Data Analysis.............................................................................................28 C. Research Finding....................................................................................... 36 CHAPTER IV.......................................................................................................37 A. Conclusion.................................................................................................37 B. Suggestion................................................................................................. 38 BIBLIOGRAPHY................................................................................................ 39 APPENDICES...................................................................................................... 41 viii CHAPTER I INTRODUCTION A. Background of the Study There are so many dishes in Indonesia. The flavor that well-known to be rich and unique is one of the factor why there are many people in the world like Indonesian dishes. Some of Indonesian dishes even have become very popular like rendang and nasi goreng (fried rice). Those two Indonesian dishes marked as the fifty most delicious food around the world in the survey conducted by CNN in 2011 and submitted in their websites. Not only those two, sate (satay) also on the list. 1 Because of that reason, Indonesian dishes become more famous in international world. This influence many people to create translations of Indonesian dishes in order to represent the dishes to the world. The problem are Indonesian culture, cooking tradition and concept which different from another country for example like the concept of pisang goreng and the concept of fried bananas cakes (as written in a website), such translation is inaccurate. If the translators do not aware about that, the translation will lead to less accurate translation or even poor translation. In bigger case, modern market in Bekasi offers a poor translation of Indonesian dish name. They translate otak-otak ikan into “fish brains” which is a very bad translation because the dish in source language is far different compared with the dish reflected from the translation 1 Elin Yunita Kristanti, “Survei CNN: Rendang Terlezat di Dunia”, accessed April 24, 2016, goo.gl/sGkCiV 1 2 version. This translation may even shock some native speakers who do not know what the dish really is. Because of those reasons, the researcher would like to analyze meaning of dishes names and its translation in Indonesia. The researcher will use Gotlobb Frege theory about the meaning of proper noun that further adapted by Paul Moliveanu to put it in translation practice. In the theory, he explained that how one translation transforms is depended on the knowledge of translators about the reference in both languages. It means by analyzing the sense
Load more

Recommended publications
  • Breakfast Cereal: Porridge
    Healthy Eating/ Gola/Mr. Conlon Student: ________________ Breakfast Cereal: Porridge “Morning, Did you know that Porridge is a great way to start the day? It’s full of vitamins, minerals, fibre and low in salt and sugar. My wife here makes really tasty porridge. Here’s her recipe. Enjoy!” Colour the Bears Benefits of Porridge Oats Clean the arteries in your body Help protect against cancer & heart disease Help lower cholesterol Help keep obesity at bay Reduce blood pressure and are a good source of vitamin B1 crucial for the nervous system Colour the Pictures OATS Healthy Eating/ Gola/Mr. Conlon Student: ________________ Mama Bear’s Recipes (4 types of porridge) MMMH Ingredients MMH MMH!! For basic porridge which serves 4 bears 200 g rolled oats 750 ml milk or water sea salt Place the oats and milk/water in a pan with a small pinch of sea salt Put on a medium heat Bring to a steady simmer for 5 to 6 minutes, stirring as often as you can to give a smooth creamy porridge Add the ingredients below for blackberry and apple porridge 1 apple 2-3 tablespoons runny honey, to taste 100 g blackberries for banana, almond and cinnamon porridge 2 ripe bananas 30 g flaked almonds ½ teaspoon ground cinnamon 2 tablespoons poppy seeds 2-3 tablespoons maple syrup or runny honey, to taste for apple, maple syrup and pecan porridge 1 apple 30 g pecans 2-3 tablespoons maple syrup, to taste Healthy Eating/ Gola/Mr. Conlon Student: ________________ Answer the questions on Mama Bear’s Recipes 1.
    [Show full text]
  • Greens, Beans & Groundnuts African American Foodways
    Greens, Beans & Groundnuts African American Foodways City of Bowie Museums Belair Mansion 12207 Tulip Grove Drive Bowie MD 20715 301-809-3089Email: [email protected]/museum Greens, Beans & Groundnuts -African American Foodways Belair Mansion City of Bowie Museums Background: From 1619 until 1807 (when the U.S. Constitution banned the further IMPORTATION of slaves), many Africans arrived on the shores of a new and strange country – the American colonies. They did not come to the colonies by their own choice. They were slaves, captured in their native land (Africa) and brought across the ocean to a very different place than what they knew at home. Often, slaves worked as cooks in the homes of their owners. The food they had prepared and eaten in Africa was different from food eaten by most colonists. But, many of the things that Africans were used to eating at home quickly became a part of what American colonists ate in their homes. Many of those foods are what we call “soul food,” and foods are still part of our diverse American culture today. Food From Africa: Most of the slaves who came to Maryland and Virginia came from the West Coast of Africa. Ghana, Gambia, Nigeria, Togo, Mali, Sierra Leone, Benin, Senegal, Guinea, the Ivory Coast are the countries of West Africa. Foods consumed in the Western part of Africa were (and still are) very starchy, like rice and yams. Rice grew well on the western coast of Africa because of frequent rain. Rice actually grows in water. Other important foods were cassava (a root vegetable similar to a potato), plantains (which look like bananas but are not as sweet) and a wide assortment of beans.
    [Show full text]
  • Comparative Study on the Physico-Chemical, Textural and Thermal Properties of Instant Porridges Based on Spelt and Oats Introduc
    DOI: 10.5937/FFR1801027S UDK 641.56:633.11+633.13]:66.022.392 Original research paper COMPARATIVE STUDY ON THE PHYSICO-CHEMICAL, TEXTURAL AND THERMAL PROPERTIES OF INSTANT PORRIDGES BASED ON SPELT AND OATS Olivera D. Šimurina*, Bojana V. Filipčev, Boško D. Marić, Biljana R. Cvetković, Marija I. Bodroža Solarov University of Novi Sad, Institute of Food Technology, 21000 Novi Sad, Bulevar cara Lazara 1, Serbia *Corresponding author: Phone: +381 21 485 3778 E-mail address: [email protected] ABSTRACT: Changing of food habits and increased preference for healthy meals, along with the growth of breakfast industry has increased the size of “ready-made“ and instant porridge market in Serbia. Porridges dominantly marketed are those based on oats. However, there is a growing interest of local producers to use other cereals for porridge production. Therefore, this work was aimed to estimate the porridge-making ability of spelt wheat (Triticum aestivum spp. spelta) in comparison to that of oats. The studied porridges are instant products, based on extruded spelt or oat flour. The proximate composition, hydration properties (water absorption index-WAI and water solubility index- WSI), consistency and thermal properties were determined with the aim to compare the characteristics of the porridges. In general, the spelt-based porridge had more total and insoluble fibреs, proteins, minerals and less available carbohydrates in comparison to the oat porridge. The spelt porridge may be eligible to bear the nutritional claim „high-fibre“ which is advantageous for the market viability of the product. Both porridges had >20% of damaged starch due to high initial content in the flours and extrusion processing of flours, though spelt-based extrudate and porridge were significantly higher in this parameter.
    [Show full text]
  • Tourism Information for North Sulawesi
    What’s Happening Free! Autumn 2008 | Volume 15, Issue 1 Tourism Information For North Sulawesi Volume 15, Issue I To Our Visitors contents Autumn 2008 Well here we are again looking back over our high season and from what diving bunaken Bunaken National Park Management: I can tell, we were all pretty busy. I New Management, New Spirit The Bunaken National Park tourist are required to pay Rp.50,000 joint patrols by villagers, ranger and hope that is a good thing but time Aussie Adventures Management Advisory each time the enter the Park – that’s police have been effective in ending Board (DPTNB) is a multi- about US$7 – or they also have the destructive fishing practices such as option to purchase a “Park Tag” for blast and cyanide fishing and other stakeholder organization, Rp150,000 (US$17) – this is an annual illegal activities such as mangrove will tell if our reefs and facilities can designed to represent as in North Sulawesi pass which gives unlimited entries to cutting and capture of endangered many as possible of the the Park till the end of that calendar wildlife like turtles and dugongs, but different groups who are year. these patrols have a huge monetary sustain the additional numbers of involved in the management Since August 1, a new broom has cost attached to them. It is hoped that been sweeping clean at the Park’s our local government will be able to In April 2007, my and use of this incredibly Secretariat. Mrs. Angelique Batuna- assist the Secretariat in seeking funding partner and I spent valuable natural resource, Charlton was appointed as interim from their own annual budget.
    [Show full text]
  • THE SPICE ISLANDS COOKBOOK: Indonesian Cuisine Revealed
    THE SPICE ISLANDS COOKBOOK: Indonesian Cuisine Revealed __________________________________________Copyri !" #y Ta"ie Sri $ulandari %&'% 1 ________________________________________________________________ ((()tas"y*indonesian*+ood),o- THE SPICE ISLANDS COOKBOOK: Indonesian Cuisine Revealed __________________________________________Copyri !" #y Ta"ie Sri $ulandari %&'% TABLE OF CONTENTS The Author.................................................................................................................................7 PREFACE....................................................................................................................................8 Indonesian Food Main Ingredients.......................................................................................16 Indonesian Main Kitchen TOOL............................................................................................19 Important spices (The ROOTS, LEAVES, SEEDS and FLOWERS).......................................21 THE ROOTS..............................................................................................................................21 THE LEAVES............................................................................................................................22 THE SEEDS...............................................................................................................................25 THE FLOWERS and LEAVES.................................................................................................28 VEGETABLES in
    [Show full text]
  • Vietnamese Chicken Rice Porridge Recipe
    Vietnamese Chicken Rice Porridge Recipe Porridge: ❏ 1 1/2 - 2 cups of washed uncooked jasmine rice ❏ 11 cups chicken broth (¾ stock pot) ❏ 2 inch ginger nub Bring 11 cups of chicken broth to boil with ginger nub Add uncooked jasmine rice to broth. Boil for 15 mins. Turn off heat. Residual heat will do the remainder of the cooking. Salt/fish sauce and pepper to taste Chicken Slaw: ❏ cooked chicken ❏ 1/4 head of cabbage ❏ 1 onion ❏ 1 bunch of Vietnamese Coriander or Mint Shred chicken into small strips Chop cabbage into thin strips for slaw Slice 1 onion into thin, almost paper thin slices Wash and pluck the herbs. Add to taste Combine ingredients in a large mixing bowl Dressing for Slaw: ❏ 1/4 cup fresh lime juice/white vinegar ❏ 1/4 cup water ❏ 3 tablespoons ​honey​ or 2 tablespoon of white sugar ❏ 2 tablespoons ​fish sauce​ or salt In a small bowl, whisk together dressing ingredients. Pour over prepared slaw before eating and toss well. Toppings to prep: ❏ Peel eggs ❏ Chop green onions and cilantro ❏ Julienne ginger ❏ Fried shallots Vietnamese Vegetable Rice Porridge Recipe Vegetarian Porridge: ❏ 1 1/2 - 2 cups of washed uncooked jasmine rice ❏ 11 cups vegetable broth (¾ stock pot) ❏ 4 inches of ginger bruised Bring 11 cups of broth to boil Add uncooked jasmine rice to broth. Boil for 15 mins. Turn off heat. Residual heat will do the remainder of the cooking. Salt and pepper to taste Slaw: ❏ 1/4 head of cabbage ❏ 1 onion ❏ 1 bunch of Vietnamese Coriander or Mint Chop cabbage into thin strips for slaw Slice 1 onion into thin, almost paper thin slices Wash and pluck the herbs.
    [Show full text]
  • Organic Millet Porridge This Product Is Packed to Weight Not Volume
    Open here and reseal. Organic Millet Porridge This product is packed to weight not volume. not weight to packed is product This Protect from heat, store in a cool, dry place and keep sealed. Best before: see bottom. Once opened use within 3 weeks. Preparation Options After 4 Months NEW 50 °C recipe 37 °C Organic wholegrain porridge 100% Nutrition Information (Non-Europe) millet with vitamin B1 suitable Millet Servings per package: 13 me als Preparation using infant formula: Prepare 170 ml of your chosen infant formula (according to instructions). for babies after 4–6 months Serving size: 170 ml Infant Follow-on Pour the prepared formula into a bowl and stir in 18 g Organic Millet Porridge (approx. 3 –4 tablespoons). Formula 2 + 18 g Organic Porridge Allow to soak and cool to body temperature (approx. 37 °C). • part of a balanced diet. Quantity Quantity per • fine organic wholegrain flakes. per 100 g serving (with • easy to prepare, ready in minutes. dry product Infant Formula) • gluten-free. Organic Energy (kJ / cal) 1672 / 395 794 / 188 Half milk porridge (in compliance with European recommendations): Boil 100 ml full fat milk and 100 ml of • no added sugar1 . Protein (g) 11.8 4.8 water and allow to cool to approx. 50 °C. Pour the liquid into a bowl and stir in 25 g Organic Millet Porridge Fat, total (g) 3.9 6.3 (approx. 5 tablespoons). Allow to soak and cool to body temperature (approx. 37 °C). Holle Stands For Carbohydrate (g) 76.4 27.7 sugars1 (g) 0.7 8.6 Preparation using breast milk: Stir 25 g Organic Millet Porridge (approx.
    [Show full text]
  • Congee and the Importance of Wet, Cooked Breakfasts by Andrew Sterman All Foods Share Their Energetic Influences When Eaten
    CONGEE AND THE IMPORTANCE OF WET, COOKED BREAKFASTS By Andrew Sterman All foods share their energetic influences when eaten. Un- consults or while teaching energetics of food. Some recipes derstanding single foods and their combinations, implement- and a bit of dietary theory are important to have ready. ed with clear diagnoses and well-founded theory forms the Rice Congee basis of Chinese medicine dietary therapy. To make good congee (jook in Cantonese), use high quality Hydration is key to good health, and wet breakfasts are an medium or long-grain Asian-style white rice. Avoid short- often forgotten key to good hydration. Wet breakfasts— grain or risotto rices as they are too sticky. porridges and congee—absorb a great deal of water as they One cup of dry rice makes congee for 4-6 people. cook. This fluid is gradually given up during digestion, like a time-release capsule of healthy hydration. Beyond effectively 1. Boil 8-12 cups water in a separate pot. bringing hydration into the system, wet breakfasts soothe and 2. Put 1 cup uncooked long-grain white rice in large, empty restore the organs of digestion themselves (stomach, spleen- pot. Turn heat to high, add 1 tablespoon oil (grapeseed, for pancreas, small and large intestine). Wet-cooked porridge example. Always select oils for appropriate energetic and or congee is the breakfast of choice for freshness). Stir, coating each grain. a wide variety of health needs ranging Add two generous pinches salt. from: 3. Add just enough boiling water to • tonifying weak digestion float the grains, perhaps 1 cup (no • conditions of chronic dehydration need to measure).
    [Show full text]
  • Dairi Traditional Food Inventory in the Design of Culinary Branding in Dairi
    Advances in Economics, Business and Management Research, volume 111 1st International Conference One Belt, One Road, One Tourism (ICOBOROT 2018) Dairi Traditional Food Inventory In The Design Of Culinary Branding In Dairi Tina Taviani Medan Tourism Polytechnic Medan, Indonesia [email protected] ABSTRACT Traditional food is not only just to This study has three research objectives,(1) characterize an area, but more than that food at this Prepare a detailed inventory of traditional Dairi foods time can also be sold and promoted to support which include: (a) Types of traditional foods (b) tourism which can further support the income of an Traditional food processing methods, (c) Economic area. aspects and (d) Documentation, Objectives (2) Related to traditional food, Indonesian people Developing traditional food development alternatives and (3) designing Branding on traditional food in Dairi have always had a culture of traditional food since District.The type of this research is survey research with time immemorial. Various regions in Indonesia descriptive method. The results Based on a survey have a variety of cuisines, traditional snacks and conducted in Sidikalang City identified a number of 5 drinks that enable Indonesian people to choose and types of traditional food. The main ingredients most consume foods that are delicious, healthy and safe, widely used for making traditional food are Rice (80%), in accordance with the cultural morals and beliefs then other ingredients (20%). Dairi traditional foods, of the people. based on the way of processing can be categorized into Dairi Regency is one of the districts around four, namely: (1) steamed, (2) fried, (3) burned, and (4) the priority development area of Lake Toba, until boiled.
    [Show full text]
  • About Porridge
    All About Porridge What Is Porridge? Porridge is a Scottish dish. Porridge is made from porridge oats or oatmeal (ground oats), water and salt. Some people have it for breakfast. Porridge can be eaten at any time. You can have toppings on your porridge. You could try berries, honey, banana or even chocolate. Where Do Porridge Oats and Oatmeal Come From? Porridge in Scotland is made using oats. Oats are grown on farms all around Scotland. When oats are harvested, they are cleaned and the shell on the outside is taken away. Next the oats are dried. Then they are ground into oatmeal or rolled into porridge oats. Why Is Porridge Good for You? Porridge is a very healthy dish. Porridge oats and oatmeal have no extra sugar or salt. Oats give you energy. If you have porridge for breakfast, you should not feel hungry before lunch time. Oats help you digest your food. Oats are good for your heart. Oats have vitamins to keep your body healthy. Could You Be a Champion Porridge Maker? Every year in a place called Carrbridge in Scotland, the World Porridge Making Championships are held. This visit twinkl.scot All About Porridge competition is held on World Porridge Day, 10th October. The winner is given a trophy shaped like a spurtle. A spurtle is a wooden stirrer used to make porridge. The champion porridge maker only uses oatmeal, salt and water. A special competition is held where porridge can be made using other ingredients as well as oats. Porridge made with cheese, toffee and spicy meats have all been entered in this competition.
    [Show full text]
  • C a T E R I N G M E N U
    Elegant Occasions, Memorable Events. C A T E R I N G M E N U B Y : E X E C U T I V E C H E F member of: @medinacatering_ www.medinacatering.id [email protected] C A T E R I N G P R I C E L I S T 2 0 1 9 Regular Buffet Rp. 85,000 Royal Buffet Rp. 135,000 Canape Package Rp. 60,000 Half Day Meeting Package Rp. 105,000 Full Day Meeting Package Rp. 120,000 Regular Coffee Break Rp. 30,000 Premium Coffee Break Rp. 40,000 Juice/Soda (Additional order) Rp. 15,000 Coffee & Tea (Additional order) Rp. 15,000 - Harga per pax - Harga belum termasuk Tax & Service Charge 15.5% PT EBS GLOBAL NUTRISARANA Menara 165 Ground Floor, Jl. TB Simatupang Kav. 1 Jakarta Selatan 12560, Indonesia. [email protected] w w w . m e d i n a c a t e r i n g . i d R E G U L A R B U F F E T L U N C H / D I N N E R Rp. 85,000 ++ / Pax APPETIZER (1 Selections) Selada Bangkok SOUP (1 Selection) Mushroom Cream Soup MAIN COURSE (3 Main Courses, 1 Side Dish, 1 Vegetable, 2 Selections of Rice) Beef XO Prawn Salted Egg Chicken Mango Sc. Kungpao Spaghetti Baby Bean Minced beef Nasi Goreng Medina Nasi Putih CONDIMENT Chilli & Tomato Sauce / Sambal & Cracker DESSERT (2 Selections) Assorted Slice Fruit Blueberry Panacotta Mineral Water *Sample Menu *Menu selections can be changed to your preferences R O Y A L B U F F E T Rp.
    [Show full text]
  • Development of Steam Cooked Porridge Cake
    Volume 3, Issue 12, December – 2018 International Journal of Innovative Science and Research Technology ISSN No:-2456-2165 Development of Steam Cooked Porridge cake 1Ruchi Sharma, 2Mandeep Sharma, 3Shefali Dhiman, 4Ankita Nigam 1Shoolini University, Solan, Himachal Pradesh (India) 2Guru Nanak Dev University, Amritsar, Punjab (India) 3Panjab University, Chandigarh (India) 4Panjab University, Chandigarh (India) Abstract:- Cakes are popular bakery products consumed and packaging (Fast,1987). Porridge can be used as good by nearly all because of their ready to eat nature, vehicle to improve nutritional composition and enhance affordable cost and appreciable shelf-life. These appeal. Hence, the present investigation was proposed to products are generally high in sugar and fat contents, introduce a new Ready-To-Eat product i.e. wheat porridge there by making them unfit for health conscious cake using Steam cooking. population groups. Replacement of sugar in such products with jaggery is a need of hour. The research II. MATERIALS AND METHOD was carried out at different stages: cake with no porridge(control), 50:50(50% maida & 50% Wheat flour, porridge, jaggery, butter, baking powder, porridge),60:40(60% porridge & 40% maida),40:60 baking soda were procured from the local market of (40% porridge & 60% maida ), 70:30(70% porridge & Chandigarh. Chemicals used were of analytical grade 30% maida), 80:20(80% porridge & 20% maida) to obtained from Hi-media, Mumbai, Central Drug House, develop wholesome and nutritious cake of which the New Delhi. ratio which gain maximum acceptability level on the basis of sensory evaluation was 70:30. The use of Preparation of Cake porridge in cake resulted in increase in fiber content and All the raw material was properly measured according ash content , decrease in fat content.
    [Show full text]