DOCSLIB.ORG

AAPI's Guide to Nutrition, Health and Diabetes

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
AAPI's Guide to Nutrition, Health and Diabetes Indian Foods: AAPI’s Guide To Nutrition, Health and Diabetes SECOND EDITION Edited by RANJITA MISRA Professor & Research Director Center for the Study of Health Disparities (CSHD) Member, Intercollegiate Faculty of Nutrition Texas A&M University Contributors Nirmala Abraham Theja Mahalingaiah Padmini Balagopal Suraj Mathema Rita (Shah) Batheja Ranjita Misra Nimesh Bhargava Chhaya Patel Sharmila Chatterjee Thakor G Patel Madhu Gadia Sudha Raj Wahida Karmally Nirmala Ramasubramanian Keya Deshpande Karwankar Janaki Sengupta Karmeen Kulkarni Geeta Sikand Allied Publishers Private Limited New Delhi Mumbai Kolkata Chennai Nagpur Ahmedabad Bangalore Hyderabad Lucknow i Copyright © 2011 by AAPI All rights reserved. Written permission must be secured from AAPI to use or reproduce any part of this book. ISBN: 978 --- 81 --- 8424 --- 687687687 --- 222 Cover page designed by Ranjita Misra Photographs in the cover page were contributed by Wahida Karmally, Gerald Lemole, Nutrilite Health Institute, Kunal Patel, TG Patel and Parul Todai Reviewers Padmini Balagopal, Rita Batheja Wahida Karmally, Karmeen Kulkarni, Ranjita MisraMisra,, TG PatelPatel,,,, SudSudhaha Raj and Nirmala Ramasubramanian Published by Sunil Sachdev M/s. Allied Publishers Pvt. Ltd., 751, Anna Salai, Chennai – 600 002. The American Association of Physicians of Indian Origin (AAPI) 600 Enterprise Drive, Suite 108 Oak Brook, IL 60523 ii Contents Preface v TG Patel, MD, MACP Acknowledgements vii TG Patel, MD, MACP Forward ix Ajeet Singhvi, MD, FACG Chapter 1 Introduction 1 Dr. Sudha Raj, PhD, RD Chapter 2 Epidemiology, Risks and complications of Diabetes 6 Dr. Ranjita Misra, PhD, CHES & TG Patel, MD, MACP Chapter 3 Preventing Heart Disease in Asian Indians 11 Dr. Geeta Sikand, MA, RD, FADA, CDE, CLS Chapter 4 Renal Diet 23 Chhaya Patel, MA, RD, CSR Chapter 5 East Indian (Odia and Bengali) Cuisine 36 Dr. Ranjita Misra, PhD, CHES, FMALRC Chapter 6 South Indian Cuisine 40 Nirmala Ramasubramanian, MS, RD, CDE Chapter 7 Maharashtrian Cuisine 45 Keya Deshpande Karwankar, MS Chapter 8 Gujarati Cuisine 48 Rita Batheja, MSc, RD, CDN Chapter 9 North Indian Cuisine 52 Madhu Gadia, MS, RD, CDE Chapter 10 Nepali Cuisine 56 Suraj Mathema, MS, RD, CDE Chapter 11 Low Fat Cooking & How to Modify a recipe 60 Nimesh Bhargava, MS, RD, CNSD, MBA Chapter 12 Choosing Healthy Snacks 71 Janaki Sengupta, MSc, RD, CDN, CDE Chapter 13 Desserts of India 76 Sharmila Chatterjee, MSc, MS, RD, CDE iii Chapter 14 Managing your Menu in an Indian Restaurant 79 Karmeen Kulkarni, MS, RD, BC-ADM, CDE Chapter 15 Carbohydrate counting for Indian Foods 81 Karmeen Kulkarni, MS, RD, BC-ADM, CDE Chapter 16 Healthy Weight: Make it Your Lifestyle! Healthy Choices in Nutrition and 84 Physical Activity are Most Effective in Fighting Obesity Dr. Wahida Karmally, DrPH, RD, CDE, CLS, FNLA Chapter 17 Exchange Lists for Indians with Diabetes 88 Chhaya Patel MA, RD, CSR Chapter 18 Selecting Foods from Different Food Groups in the Asian Cuisine 95 Padmini Balagopal, PhD, CDE, RD, IBCLC (lead author) Chapter 19 Do Indian Spices and Condiments Have a Rol e to Play in Preventive Health and 97 Therapeutics? P. Balagopal, W. Karmally, K. Kulkarni, R. Misra and S. Raj Chapter 20 Summary 10 6 Padmini Balagopal, PhD, RD, CDE, IBCLC Appendix 1 Gestational Diabetes Sample Meal Plan 11 5 Sharmila Chatterjee, MSc, MS, RD, CDE Appendix 2 Diabetes Numbers at a Glance 11 7 National Diabetes Education Program (NDEP) Appendix 3 Diabetes Mellitus Pocket Reference Card 11 8 Developed by the Diabetes Committee of Indo-US Health Summit Appendix 4 Clinical Preventive Services for Normal Risk Adults 120 Recommended by the U.S. Preventive Services Task Force Appendix 5 Glossary 12 2 Theja Mahalingaiah, MA, RD & Nirmala Abraham, MS, RD Appendix 6 What Can I Eat to Manage my Diabetes English 128 Hindi 132 What Can I Eat to Manage my Diabetes (Regional Languages)Languages) Bengali 136 Gujarati 140 Kannada 144 Malayalam 148 Marathi 152 Odia 156 Punjabi 160 Sindhi 164 Tamil 168 Telugu 172 iv Preface Indian Foods: AAPI’s Guide to Nutrition, Health & Diabetes is a labor of love by a group of dedicated dietitians. This booklet has information which will guide Asian Indians and particularly Indian Americans of Indian origin better manage and prevent diabetes, hypertension, obesity and hyperlipidemia. In addition, this book can be used by physicians and other health care professionals who see patients in their clinic using the Asian Indian cuisine . I believe this book is a must have for all Indian Americans. It is available on the American Association of Physicians of Indian Origin ( AAPI) website at www.aapiusa.org/resources . This revision is pr esented to the Indian American c ommunity and physicians as a community service on behalf of AAPI. The reader will find that this edition has a few added chapte rs and appendices. The two new chapters include “ Do Indian Spices and Condiments Have a Role to Play in Preventive Health and Therapeutics” & “Renal Diet.” It is our small effort to help our community take charge to prevent diabetes, hyperlipidemia, and obesity and manage them if present. With best wishes, T.G.Patel, MD, MACP Advisor, Public Health Committee, AAPI v vi 0 Acknowledgement The revised edition of the book was done in a timely manner due to Dr. Ranjita Misra’s leadership and coordinating efforts. We would also like to thank Padmini Balagopal as the coordinating editor for the first edition and Rita (Shah) Batheja as co-chair for her invaluable help in bringing together an expert group of contributors. I want to personally thank the authors Nirmala Abraham, Padmini Balagopal, Rita Batheja, Sharmila Chatterjee, Keya Deshpande, Madhu Gadia, Wahida Karmally, Karmeen Kulkarni, Theja Mahalingaiah, Suraj Mathema, Ranjita Misra, Chhaya Patel, Sudha Raj, Nirmala Ramasubramanian, Janaki Sengupta and Geeta Sikand. These authors took time out of their busy family life, academics and work to revise this edition of the book. To date, this book is still one of the best resources on preventive health and disease management on the Asian Indian cuisine presented in a simple and user friendly format. This book can be downloaded in its entirety from the website www.aapiusa.org/resources/nutrition.aspx for use. The reviewers Padmini Balagopal, Rita Batheja, Wahida Karmally, Karmeen Kulkarni, Ranjita Misra, T.G.Patel, Sudha Raj and Nirmala Ramasubramanian have done a tremendous job in getting the reviews back in time and in ensuring the accuracy of the material. The Pocket Reference Card for diabetes was created by the Diabetes Committee of the Indo-US Health Summit, a new additions to this book. I want to thank Drs. Ritesh Gupta, Shashank Joshi, Anoop Misra, T.G.Patel and Banshi Saboo, along with the advisors who helped revise this Pocket Reference Card. This committee consists of Drs. Anuj Bhargava, Arvind Gupta, Neha Gupta, Shilpa Joshi, Sailesh Lodha, Mohan Mallam, Sundar Mudaliar, Rakesh Parikh, V. Ranga, Jayesh B. Shah, Ronak Shah, Priya Sivaprakasan, and Vijay Viswanathan. The Gestational Diabetes meal plan was created by Sharmila Chatterjee, another new addition to this book. I want to thank Padmini Balagopal for creating “What Can I Eat to Manage my Diabetes” and Wahida Karmally and Karmeen Karmally to review the document & the translators of the regional languages (Bengali, Gujarati, Hindi, Kannada, Malayalam, Marathi, Odia, Punjabi, Sindhi, Tamil and Telugu) Rajasri Chatterjee, Kaushik Chatterjee, Sharmila Chatterjee, Alokeraj Banerjee, Balwant Suthar, Rita Batheja, Bharat Shah, Varun Japee, Vanita Manchanda, Uday Meghani, Varsha, Roshan Khaki, Kavitha Simha, Sheela Krishnaswamy, Shaji Tewani, Alex Johnson, Vaishali Mohile, Deepa Inamdar, Anita Mishra, GB Patnaik, Indu Jaiswal, Murali Sadani, Purshotam Sharangdhar, Sushila Sarangdhar, Suguna Lakshmi Narayanan, Anuradha Sivasundar, A Narasimha Reddy, Latha Sashi, N Lakshmi, and P Janaki Srinath. Finally, I want to thank all the Indian Americans in the U.S. and Indians in India for helping us to assess data on our community by participating in different research projects. This book is a tribute to all Indian Americans and Indians all over. T.G.Patel, MD, MACP vii viii FORWARD BY AJEET R. SINGHVI, PRESIDENT AAPI I am pleased to see the publication of the second edition of Indian foods: AAPI’s Guide to Nutrition, Health and Diabetes. The first edition was hugely successful and this edition was overdue and is being published at the right time. Although there are over two thousand books on diabetes listed in the catalog of the Library of Congress (2,218 at the last count), however, there is a paucity of literature that deals with the largest population at risk: The Indian Population. The ancient Ayurvedic treatises by Sushruta and Charaka recommended diet as treatment for diabetes more than two thousand years ago in India. This is as relevant today, if not more so, as it was then. Further, it is not only of great value to Indians here in States but also to the general population India – especially given the expansion of quick service restaurants and the concomitant adoption of a diet of highly processed, high calorie, high sugar, high fat, but low nutrient value foods. It will be of special benefit to all to realize that the concept of diet as treatment is centuries old. Through this concept, people will discover new and tasty foods that help manage or even reverse their diabetes and other related conditions. This publication is truly unique. The contributors include M.D.s, Ph.Ds, and Registered Dietitians. There is a diet plan to suit every palate and for different ethnic groups and regions. The authors have taken into account the changing environment, customs, and preferences and have made modifications to suit all the segments of the population and all taste buds in the contemporary society. This book makes us all proud. Health is wealth, and this book takes us a step forward in that direction.
Load more

Recommended publications
  • Regional Meal Patterns
    SECTION REGIONAL MEAL PATTERNS HOW TO STUDY THIS SECTION This section gives you a bird's eye view of the meal patterns typical of different regions in our country. It gives you additional information but is optional The structure of this section is not the same as for other sections in this manual. It consists of charts giving the meal patterns of states e.g. Bihar, Maharashtra, Assam, Punjab, Karnataka, Kerala, Andhra Pradesh Remember that there is considerable variation in meal patterns even within a state. So the dishes we have mentioned may not be typical for every part of a particular state. We hope you will be able to appreciate some of the finer points in regional cuis'ine. Some details about the cereals and Ijulses, crops and oilseeds grown in . different parts of the country is depicted in a series of maps in Annexure 4. Now here's an exciting project for which you can collaborate with us. Use the proforma given at the end of this section. Fill it up and send it back to us. Only you can give us this information about the meal pattern in your region. We will consider this as part of yourpractical assignment. When we bring out a compilation of this material we will also acknowledge your effort. You can actually see your name in print Practical Mmual - Part I ANDHRA PRADESH I In Andhra Pra&sh as in many Southern States there are three main meals traditionally. The first meal ;taken in the morning around 10 a.m. The next meal is called tiffm and taken around 2.30 p.m.
    [Show full text]
  • Capsules & Tablets
    ISO 9001-2008 CERTIFIED COMPANY (A Division of Swastik Lifesciences) Plot NO-295, 1st floor, Phase-2 Industrial Area, Panchkula (Haryana) Mob. 8054359778, 98055 23671 More detail: www.swastikayurveda.co.in Email-id - [email protected], [email protected] CAPSULES & TABLETS S.N PRODUCT NAME COMPOSITION PACKING MRP 10x1x3 BLISTER Bonfix cap HADJOD (CISSUS QUADRANGULARIS) 750MG, ASHWAGANDHA (WITHANIA 1 WITH MONO 450/- (CISSUS SOMNIFERA) 100MG QUADRANGULARIS CAP) CARTON Bonfix-Forte tab HADJOD (CISSUS QUADRANGULARIS) 750MG, ASHWAGANDHA (WITHANIA 10X1X10 WITH 2 1990/- (CISSUS SOMNIFERA) 100MG, DALBERGIA SISSOO 150MG CARTON QUADRANGULARIS CAP) SOUNTH 25MG, KALI MIRCH 25MG, SHUDH KUCHLA 25MG, KAUNCH BEEJ 25MG, 10x10 WITH 3 Peeda-Cure cap ASHWAGANDHA 100MG, SHATAVAR 100MG, SHILAJIT 50MG, SHUDHA GUGGAL 600/- BLISTER (PAIN RELEIF CAP) 50MG, LOH BHASAM 50MG, ABHRAK BHASAM 50MG ASHWAGANDHA (WITHANIA SOMNIFERA) 40MG, KAUNCH BEEJ (MUCUNA PRURITA) 5MG, SATAVARI (ASPARAGUS RACEMOSUS) 50MG, VIDARIKAND (PUERARIA TUBEROSA) 50MG, SHILAJEET (ASPHALTUM PUNJABINUM) 50MG, KUCHLA SPERMZOA CAP (STRYCHNOS NUXVOMICA) 5MG, AKARKARA (ANACYCLUS PYRETHRUM) 50MG, SAFED 10X1X3 MUSLI (ASPARAGUS ADSCENDENS) 25MG, GOKHRU (TRIBULUS TERRESTRIS) 25MG, BLISTER WITH 290/-P 10 4 (IMPROVE QUALITY KESAR (CROCUS SATIVUS) 5MG, SEMAR (BOMBAXMALABARICUM) 25MG, MOTI MONO CAP OF SPERM) BHASMA (CLASSICAL PREPRATION)10MG, YASHAD BHASMA (CLASSICAL PREPRATION) CARTON 10MG, SALABPANJA (ORCHIS LATIFOLIA) 25MG, KHARETHI (SIDE CORDIFOLIA) 50MG, TULSI (OCUNYN SANTUM) 25MG, SHIVLINGI
    [Show full text]
  • Food Memories of Migrant Women
    FOOD MEMORIES OF MIGRANT WOMEN Mumbai Mobile Creches FOREWORD India’s construction industry depends upon migrant workers who have moved from rural to urban areas, alone or with their families, each looking for better opportunities and a more sustainable livelihood. The wives who accompany them are likely to work as well, at the construction site or elsewhere, leaving their children to fend for themselves during the day. With migration, many of these women leave behind the secrets of their regional cuisine, carrying only the memories associated with their food with them. Sadly, their stories often remain untold and unwritten. Mumbai Mobile Creches (MMC) intends to bring some of these food memories alive and capture the wonderful, culinary heritage through a compilation of treasured recipes. MMC is a four decade old non- profit organisation, and was founded in 1972 with the belief that all children have the right to a safe, happy and healthy childhood. Its mission is to cater to the needs of those children living on constructions sites, aged between 0 to 14 years, by running day care centres on - site that facilitate the comprehensive development of each child. We continue to be the only NGO in Mumbai working with these migrant children, and have been implementing comprehensive on- site education and healthcare programmes for the past four decades. Currently, the children at our day care centres hail from over 15 different states in India, reflecting the regional diversity of the migrant construction workers’ community. We wish to capture this cultural multiplicity, and the migrant perspective, through documentation of several regional recipes from across India.
    [Show full text]
  • Puran Poli Bajri No Rotlo: Thick Millet Flour Flatbread Usually Grilled Over Coa Ls
    List of Gujarati dishes[edit] Breads[edit] Puran Poli Bajri no Rotlo: Thick millet flour flatbread usually grilled over coa ls. Makai no Rotlo: Thick Corn flour flatbread usually grilled over coals. Bhakri: Made with whole wheat flour, thicker than Rotli, crispy. Phulka rotli (Also called Rotli or Chapati): Made with whole wheat flour, rolle d thin.[4] Juvar no Rotlo: Thick sorghum flatbread. Parotha: Fried whole wheat flatbread. Puran Poli (Also known as Vedmi): Whole wheat bread filled with sweet moong dal filling usually made for special occasions. Puri: Made with whole wheat flour, deep fried. Thepla/Dhebra: Made with a mixture of flours, pan fried, mildly spiced, usually contains shredded vegetables. Pooda: Made with a mixture of flours, pan fried. Rice[edit] In addition to plain rice, Gujarati cuisine also includes rice based dishes such as: Biranj: Steamed rice flavoured with saffron, sugar, and dried fruit. Khatta-Mittha Bhaat (Sour and Sweet Rice): Rice, boiled with potatoes and spice s, yellow in colour and accompanied with lemon peel. Doodhpak: Rice pudding made by boiling rice with milk and sugar, and flavoured with cardamom, raisins, saffron, cashews, pistachios, or almonds. It is typicall y served as a dessert. Khichdi (Rice & a Dal): Cooked like porridge accompanied with ghee, yogurt, and pickle. Pulao (Rice with vegetables) Khichu: Kneaded rice flour made by heating it with water, salt, green chillies, and cumin..
    [Show full text]
  • Karela Sabzi (AKA Kerala Fry) Spiced Bitter Gourd 'Dhaba Style'
    Karela Sabzi (AKA Kerala Fry) Spiced Bitter Gourd 'Dhaba Style' Yield: Serves 2-4 Ingredients: 1 lbs Fresh Bitter Gourd (Karela) 2 large Red Onions (Pyaz) - halved and sliced 3 medium Tomatoes (Tamatar) - diced 4 cloves Fresh Garlic (Leh-sun) - grated into a paste 1 ½ inch piece Fresh Ginger (Adrak) - grated into a paste 4 Tbs Kosher Salt (Namak) + to taste 2 tsp Turmeric Powder (Haldi) - divided 1 tsp Fennel Seed (Saunf) 1 tsp Red Chile Powder (Lal Mirchi) 1 tsp Garam Masala 1 tsp Jaggery (Gur) - grated fine; can substitute granulated sugar (Chini) ½ tsp Mango Powder (Amchoor) 4 Tbs Oil - can use grape seed, canola, avocado, or olive oil Preparation: 1) Thoroughly wash the bitter gourd and thinly slice -Transfer slices to a medium mixing bowl - Add 4 Tbs salt and 1 tsp turmeric powder - Thoroughly combine, cover, and set aside for 15 minutes 2) After 15 minutes, using your hands (you may want to wear gloves for this), squeeze the bitter gourd to remove a much liquid as possible and transfer 'squeezed slices' to a fine sieve (discard left over liquid) - Thoroughly rinse the slices with clean water to remove excess salt - Transfer to absorbent paper and allow to dry for 5-10 minutes 3) Return gourd slices to a mixing bowl and dust bitter gourd with jaggery or sugar -Thoroughly combine and set aside 4) Heat oil in a large heavy bottomed pan, wok, or large kadahi over high heat until shimmering - As soon as the oil is hot, reduce heat to medium and add the fennel seed - Allow to cook for 30 seconds - Add bitter gourd (leaving any liquid
    [Show full text]
  • A Taste of India Authentic Indian Vegetarian Curries Kitchen Flavors
    Serving A Taste Of India Authentic Indian Vegetarian CURRIES Kitchen Flavors Served With Rice We Do Catering For All Your Special Occasions Aviyal .....................................................................$7.99 Mildly Spiced Vegetable Stew With Yogurt And Coconut 7633 Reading Rd. • Cincinnati, OH 45237 Channa Masala .........................................................$7.99 Phone: 513-821-2021 • Fax: 513-821-3121 Chick Peas Cooked In Onion Sauce With Exotic Spices website: ammaskitchen.us Vegetable Jalfrezi .......................................................$7.99 Array Of Veggies Sautéed With Bell Pepper, Onion, Tomatoes And Spices DINNER SPECIALS Amma’s Special Dal ...................................................$7.99 Yellow Lentils Flavored With Cumin And Garlic Madras Thali ............................................................. $13.49 Dal Palak ................................................................$7.99 Chapathi, White Rice, Special Rice, Sambar, Daal, Kootu, Avial, Lentils Cooked With Spinach, Dry Fenugreek Leaves And Spices Poriyal, Rasam Yogurt, Pickle, Papad And Dessert Bombay Aloo ............................................................$7.99 Amma’s Special Dinner ................................................. $11.49 Baby Potatoes In Creamy Onion Gravy With A Touch Of Fenugreek Leaves Choice Of Iddli Vada Or Pongal Vada And Dosa Or Uthapam Served With Sambar, Chutney And Dessert Special Vegetable Curry ...............................................$7.99 Garden Fresh Vegetables Simmered
    [Show full text]
  • Exploration of Portuguese-Bengal Cultural Heritage Through Museological Studies
    Exploration of Portuguese-Bengal Cultural Heritage through Museological Studies Dr. Dhriti Ray Department of Museology, University of Calcutta, Kolkata, West Bengal, India Line of Presentation Part I • Brief history of Portuguese in Bengal • Portuguese-Bengal cultural interactions • Present day continuity • A Gap Part II • University of Calcutta • Department of Museology • Museological Studies/Researches • Way Forwards Portuguese and Bengal Brief History • The Portuguese as first European explorer to visit in Bengal was Joao da Silveira in 1518 , couple of decades later of the arrival of Vasco Da Gama at Calicut in 1498. • Bengal was the important area for sugar, saltpeter, indigo and cotton textiles •Portuguese traders began to frequent Bengal for trading and to aid the reigning Nawab of Bengal against an invader, Sher Khan. • A Portuguese captain Tavarez received by Akbar, and granted permission to choose any spot in Bengal to establish trading post. Portuguese settlements in Bengal In Bengal Portuguese had three main trade points • Saptagram: Porto Pequeno or Little Haven • Chittagong: Porto Grande or Great Haven. • Hooghly or Bandel: In 1599 Portuguese constructed a Church of the Basilica of the Holy Rosary, commonly known as Bandel Church. Till today it stands as a memorial to the Portuguese settlement in Bengal. The Moghuls eventually subdued the Portuguese and conquered Chittagong and Hooghly. By the 18th century the Portuguese presence had almost disappeared from Bengal. Portuguese settlements in Bengal Portuguese remains in Bengal • Now, in Bengal there are only a few physical vestiges of the Portuguese presence, a few churches and some ruins. But the Portuguese influence lives on Bengal in other ways— • Few descendents of Luso-Indians (descendants of the offspring of mixed unions between Portuguese and local women) and descendants of Christian converts are living in present Bengal.
    [Show full text]
  • Formulation and Quality Assessment of Protein Rich Sesamechikki
    RESEARCH PAPER International Journal of Agricultural Engineering | Volume 11 | Sp. Issue | April, 2018 | 11-14 ISSN–0974–2662 Visit us : www.researchjournal.co.in DOI: 10.15740/HAS/IJAE/11.Sp. Issue/11-14 Formulation and quality assessment of protein rich sesame Chikki - Indigenous energy bar Snehal D. Pande and Shrutika K. Deo Received : 10.04.2018; Accepted : 13.04.2018 See end of the Paper for Abstract : ‘Brittle’ is commonly known as Chikki-it’s an indigenous sweet snack, mostly liked by authors’ affiliation all age groups, also possesses nutritional importance in it. In present study utilization of sesame Correspondence to : (Sesamum indicum) is carried out in Chikki to evaluate the acceptance of consumers towards S1 Snehal D. Pande to S4 samples i.e. S1 as Raw sesame and Jaggery, S2 as Roasted sesame and Jaggery, S3 as Raw MIT College of Food sesame and Sugar while S4 as Roasted sesame and Sugar. Sample S1, S2, S3 and S4 were subjected Technology, Aurangabad to proximate analysis, Textural Analysis, organoleptic evaluation and statistical analysis (ANOVA). (M.S.) India Email : [email protected] Results showed the more hardness in Roasted sesame and sugar sample (S4) 201.70 MJ. Organoleptic properties revealed that raw sesame and sugar sample (S4) is acceptable permutation of Chikki followed by roasted sesame and jaggery sample (S2). Key words : Sesame Chikki, ANOVA, Texture analysis How to cite this paper : Pande, Snehal D. and Deo, Shrutika K. (2018). Formulation and quality assessment of protein rich sesame Chikki - Indigenous energy bar. Internat. J. Agric. Engg., 11(Sp. Issue) : 11-14, DOI: 10.15740/HAS/IJAE/11.Sp.
    [Show full text]
  • February Issue 2014 Sending Money Overseas? Fly Your Money Abroad with Goremit
    February Issue 2014 Sending money overseas? Fly your money abroad with GoRemit Easy to apply and remit funds Fast service to over 170 countries LETTER FROM THE Bilingual customer service EDITOR OF NNE CT Free registration CO MAGAZINE! Remember to submit your cover photos for the After JET Conference If you would like more information please call 0120-227-503 (weekdays 9:00-17:00) print issue of Connect to [email protected] by Wednesday, February 5th! or apply free online, go to /index/en?xadid=a0110331366849496173 Welcome to Part 2 of our slimline editions! Now that we’ve had it means the great article you’re reading was featured in a www.goremit.jp our winter break, and with February done and dusted, it’s back to previous great issue of Connect. We’ll note the month and full, fat issues of Connect come March. We’re also hard at work year so that you can go back and flip through the issue it was on the special edition print issue of Connect for February’s After featured in originally. Our blast from the past this month is SHINSEI BANK, LIMITED / No.10 Registered financial institution of Kanto Local Finance Bureau / JET Conference in Yokohama. If you’re attending, look for it to be Amanda Horton’s romance-crushing chemical breakdown of the 2013-05 Member of Japan Securities Dealers Association and the Financial Futures Association of Japan distributed directly to your hands. If you’re sticking with JET for science behind love. another year or simply not attending the conference, you’ll find it 1 online at AJET.net same as always! We’re packing the AJC issue We’ve also got some important AJET-related information in this with tons of professional resources, alumni advice, and your JET month’s issue.
    [Show full text]
  • Yelper Wisdom VI
    1 What’s A Style Guide? A style guide is an in-house document that defines the rules, tone, and best practices for creating a publication –– in this case, the Weekly Yelp. Week after week, our readers count on consistency of message, tone, and design; a style guide is the backbone of creating that kind of professional reliability in written communication. Every major publication uses one. The style guide is one step toward effectively “franchising” our brand, making Yelp the premier source of local business information, no matter what city or country we appear in. This is our ultimate goal for the Weekly Yelp. This searchable PDF provides guidance on elusive subjects like tone and writing for the Yelp audience, technical guidelines to follow when creating the Weekly, and how-tos for basic grammar and punctuation. It provides clarification for some frequently misspelled, misused, and confused words, and delves into the proper forms of Weekly-specific terms and ideas. 2 Table Of Contents I. Weekly­Specific Technical Guidelines Breakdown Stage 4 And 5 Weird Code Decision Making Other Weekly Formats II. Strategies For Achieving The Yelp Voice Weekly Audience What Is “Yelpy”? Themes III. Best Practices For Journalism Deadlines Syntax Legal Issues Aligning Sponsors And Themes IV. Photos Step­By­Step Tutorial Credit Guidelines And Permissions V. Cliched Language And Navigating Nonsense Writing Pitfalls Offensive Content Banned/Dead Yelp Thesaurus Yelper Wisdom VI. General Usage Word Format Reference Guide Numbers Punctuation Italics Grammar Abbreviations Symbols And Typography UK/IE Punctuation And Spelling VII. Resources Yelp Categories Boilerplate Sponsor Copy Notes Template 3 I.
    [Show full text]
  • Doc // Confectionery // Download
    Confectionery < PDF » 6TSHXTODZV Confectionery By - Reference Series Books LLC Feb 2012, 2012. Taschenbuch. Book Condition: Neu. 253x192x10 mm. Neuware - Source: Wikipedia. Pages: 116. Chapters: Caramel, Candy bar, Jelly bean, Marshmallow, Frutta martorana, Candy corn, Maple sugar, Knäck, Gummi bear, Praline, Jelly baby, Halva, Chewing gum, Candy desk, Cookie decorating, Marzipan, Candy pumpkin, Mozartkugel, List of candies, Turkish delight, Sherbet, Sprinkles, Indian sweets, Succade, Macaroon, Turrón, Stick candy, Karah Parshad, Polkagris, Poisoned candy scare, Marron glacé, Candy cane, Cotton candy, Jujube, Rock, Gum industry, Ice cream cone, Gummi candy, Salty liquorice, Fudge, Dulce de leche, Lollipop, Gobstopper, Hanukkah gelt, Salt water taffy, Candy apple, Marshmallow creme, Loose candy, Nonpareils, Circus Peanuts, Chikki, Cajeta, Liquorice allsorts, Butterscotch, Mint, Fondant, Churchkhela, Divinity, Cake decorating, Rock candy, Chocolate truffle, Lula's Chocolates, Gum base, Candy cigarette, Rapadura, Candied fruit, Sugar panning, Penuche, Peanut butter cup, Sponge toffee, Bulk confectionery, Maple taffy, Gibraltar rock, Coconut candy, Muisjes, Ka'í Ladrillo, Haw flakes, Jaangiri, Werther's Original, Tooth-friendly, Edible ink printing, Jordan almonds, Pastille, Pontefract cake, Hard candy, Sugar plum, Laddu, Calisson, Rum ball, Caramel apple, Imarti, Dodol, Bridge mix, Soutzoukos, Sesame seed candy, Gumdrop, Riesen, Soor ploom, Cocadas, Strela candy, Rat Candy, Gaz, Misri, Kakinada Khaja, Krówki, Sohan, Sugar paste, Bubblegum, Kettle... READ ONLINE [ 1.22 MB ] Reviews The publication is great and fantastic. It really is simplistic but surprises within the 50 % from the publication. Your daily life span will be change when you comprehensive reading this article book. -- Althea Aufderhar A top quality book along with the typeface employed was interesting to learn.
    [Show full text]
  • Quality Evaluation of Dehrori (Traditional Product of Chhattisgarh
    The Pharma Innovation Journal 2019; 8(8): 248-251 ISSN (E): 2277- 7695 ISSN (P): 2349-8242 NAAS Rating: 5.03 Quality evaluation of Dehrori (Traditional product of TPI 2019; 8(8): 248-251 © 2019 TPI Chhattisgarh) prepared by partial replacement of rice www.thepharmajournal.com Received: 28-06-2019 flour with corn flour Accepted: 30-07-2019 Vijay Laxmi Ranadey Vijay Laxmi Ranadey, Ankita Gautam and Aprna Sharma Research Scholar, Warner College of Dairy Technology, Sam Higgibottom University of Abstract Agriculture, Technology and Dehrori is the traditional product of Chhattisgarh which is generally prepared by the batter of rice flour Sciences, Uttar Pradesh, India and curd. It is then left for overnight for fermentation and then deep fried in oil and coated with jaggery syrup. In this work, rice flour is partially replaced with the corn flour to increase its nutritional value and Ankita Gautam for taste enhancement. The formulation used under this work includes control which was prepared by Assistant Professor, Department 100% rice flour and with three experimental treatments which replaced rice flour with corn flour at the of Dairy Microbiology, Warner ratios of 50:50, 60:40 and 70:30. The effects of partial replacement were evaluated for chemical analysis College of Dairy Technology, (Carbohydrate, Protein, Fat, Ash, Moisture, Acidity and Crude fiber), microbial analysis (Standard plate Sam Higgibottom University of count, Yeast and mold count and Coliform count) and sensory analysis on the basis of colour and Agriculture, Technology and appearance, body and texture, flavour and taste and overall acceptability which was evaluated by the Sciences, Uttar Pradesh, India selected panellist using 9-point hedonic scale.
    [Show full text]