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Food & Nutrition Journal
Food & Nutrition Journal Rao KJ and Pagote CN Food Nutr J: FDNJ-177. Review Article DOI: 10.29011/2575-7091. 100077 Use of Artificial Sweeteners in Indian Traditional Dairy ProductsṪ K. Jayaraj Rao*, C. N. Pagote Dairy Technology Section, National Dairy Research Institute (Southern Regional Station), India *Corresponding author: K. Jayaraj Rao, Dairy Technology Section, National Dairy Research Institute (Southern Regional Station), India. Tel: +919448969576; Email: [email protected] Citation: Rao KJ, Pagote CN (2018) Use of Artificial Sweeteners in Indian Traditional Dairy ProductsṪ. Food Nutr J: FDNJ-177. DOI: 10.29011/2575-7091. 100077 Received Date: 25 April, 2018; Accepted Date: 10 May, 2018; Published Date: 18 May, 2018 Abstract Artificial sweeteners possess high degree of sweetness and little calorific value. Their use in food products started ever since saccharin was discovered more than a century ago. In spite of some apprehensions about impact on health, they are being widely sold in market and even find legal sanction for use of some of them for edible purposes. Now, they are being tried in almost all the sweet products to replace sugar as sweetener. In some products such replacement is successful, while in some it is not because of flavor and stability related problems. Some workers are trying to promote the use of sweeteners by eliciting the synergistic action among the sweeteners. Milk based sweets are extremely popular in India and several efforts are being made to produce the sweets using artificial sweeteners in place of sugar. However, sugar replacement is definitely a disadvantage in many milk sweets prepared by heat desiccation, yet a consolation for those seeking low calorie foods or sugar free foods to satisfy their sweet palate. -
Garlic and Garlic Scapes
Garlic and Garlic Scapes Garlic is a plant with a very strong and bitter flavor which has been used for both culinary and medical purposes for hundreds of years. The key medicinal ingredient in garlic is allicin, which is known to have wonderful anti-bacterial, anti-viral, anti-fungal and anti-oxidant properties. It is a Central Asian native. Growing info: Garlic is planted in late fall the year before harvesting it. The garlic we planted last October, will be the first thing to sprout in the garden in March. Harvest occurs in July. TIPS: Storage: In a dry cool spot. General Cooking Info: Break cloves apart and smash them between the cutting board and the broad side of Scapes ready to be pulled off the plant your knife. This loosens the peel. Simmer chopped garlic in hot oil for a Garlic Scapes: Scapes are the flowering few seconds before adding other heads of hard-neck garlic. We pull them off so vegetables to fry. Shred garlic into the plant diverts it’s energy into bulb production. soups and stews. Roast it. The scapes have a great fresh garlic flavor. The tender bottoms of the scapes are especially good eating, but all of it can be chopped and used like garlic. They can be run through a food processor to break them down into a paste which can be stored for a very long time in the freezer. Recipes--Garlic and Garlic Scapes Roasted Garlic Recipe 1/2 cup butter 1/2 cup chopped onion 1 Preheat the oven to 400°F. -
Storage Study of Filled Milk Chhana Spread
Journal of Pharmacognosy and Phytochemistry 2019; 8(5): 1567-1571 E-ISSN: 2278-4136 P-ISSN: 2349-8234 JPP 2019; 8(5): 1567-1571 Storage study of filled milk chhana spread Received: 19-07-2019 Accepted: 23-08-2019 Vaibhav Kumar Mishra, John David, Rekha Rani, Binod Kumar Bharti Vaibhav Kumar Mishra and Neeraj Kumar Dixit M.Sc. (Dairy Technology), Warner College of Dairy Technology, Sam Higginbottom Abstract University of Agriculture, The present study was conducted on storage study of filled milk chhana spread in different temperature Technology and Sciences, for one month i.e. T1(A) refrigerator temperature with preservative, T1(B) refrigerator temperature Prayagraj, Uttar Pradesh, India without preservative, T2(A) Room temperature with preservative and T2(B) Room temperature without preservative. Filled milk chhana spread was evaluated for physico-chemical, microbial and sensory John David quality parameters of different storage temperature. Sensory evaluation at every three days interval and Dean, Warner College of Dairy chemical and microbial evaluation at seven days interval. Technology, Sam Higginbottom University of Agriculture, Technology and Sciences, Keywords: Filled milk, chhana, physico- chemical, microbial, sensory parameters Prayagraj, Uttar Pradesh, India Introduction Rekha Rani Table spread is water-in-oil type emulsion, normally having lower level of fat. These soft Assistant Professor, Warner spreadable products rich in poly-unsaturated fatty acid are perceived to have better nutritional College of Dairy Technology, Sam Higginbottom University of profile. Spread is added to food in order to enhance the flavour or texture of the food. Butter Agriculture, Technology and and soft cheese are typically spreading. Evolution of fat spread has continued along the lines of Sciences, Prayagraj, Uttar achieving lower and lower fat levels without losing the sensory appeal of the high fat product Pradesh, India viz., conventional table butter margarine, etc. -
Agnews #48-P1-Some Thoughts on Curing the Garlic Harvest.Compressed
THE GARLIC NEWS Connecting the Canadian Garlic Network! Issue 48 Summer 2016 Some thoughts on curing the garlic harvest July has arrived and the garlic is ready to pull. The biggest Growers faced with clay soils should always consider job of growing garlic is about to begin. While home washing the clay from the bulbs and roots before moving gardeners find little difficulty handling their own crop, the garlic to cure. Washing doesn’t mean soaking the market gardeners face a much larger problem, that of bulbs; it means cleaning off the soil with a firm spray of reducing the workload and either getting it to market as clean water. quickly as possible or well cured for late year sales. Removing roots and tops: These are separate activities that Canadian grown garlic cannot compete with the imports on are best done at different times. Roots should be cut off as price; it can only attract buyers based on higher quality. soon as the garlic is pulled to make cleaning easier. Tops Harvest is when the grower controls quality of the crop. are cut off a couple of weeks later after the garlic is cured. There is an on going debate on just how best to carry out In the early years of the garlic trials, we followed the bad the harvest. Numerous opinions are offered on the method. practice of pulling the garlic and immediately hanging it to There are likely as many opinions as there are growers and cure. When it was ready, the roots and tops were cut and there is hardly a single, best answer. -
Janis Ruksans, Dr.Biol.H.C. Late Summer/Autumn 2006 Bulb Nursery Box 2, P.O
Janis Ruksans, Dr.biol.h.c. Late summer/autumn 2006 Bulb Nursery Box 2, P.O. ROZULA LV-4150 Cesis distr. LATVIA /fax +371 – 41-33-223 +371 - 941-84-40, 41-00-326 All prices for single bulb E-mail: [email protected] in EURO Dear friends! New Year and new gardening season comes and my new catalogue goes to you. It is a little shorter than usually - not for shortage of items includable (with pain in heart I striped out many names) but this summer I want to rebuild my bulb shed and it will limit my possibilities to harvest bulbs and to work with them. Last summer was very busy year. I rebuilt one of my greenhouses - it was very nervous process due shortage of workers (three teams were changed), I was forced to dig out all bulbs, to change soil - but now working in it is much more comfortable. I and my wife Guna organized for the first time “Open door days” and we had 18 visitors from Britain, arranged programm including lectures, visits of gardens, museum, nature, Opera etc. All visitors were very satisfied with visit. Sorry, this season we can’t to arrange OPEN DOOR DAYS due my lecture tour in North America and expedition plans. But I’m planning repeat such days in future, too. Last season Mrs. Kristl Walek from Canada (Gardens North – Seeds from the world) in her catalogue revealed the fact that I had been bearing in my mind an idea about a book on bulbs and my experience with them. -
Soup-Er Soup Recipes
SOUP - ER SOUPS! FROM THE KITCHEN S OF RIVERSIDE PRESBYTERIAN CHURCH TABLE OF CONTENTS Creamy Ham & Wild Rice Soup 1 Easy Slow Cooker Taco Soup 2 Lemon Rice Chicken Soup 3 Russian Peasant Soup 4 Taco Soup 5 Dill Pickle Soup 6 The Whole Enchilada Soup 7 Curried Lentil, Tomato and Coconut Soup 8 Cream of Garlic Soup 9 Slow Cooker Chicken Taco Soup 10 Split Pea Soup 11 Meatball Soup 12 Prime Rib Soup 13 Corn Pudding 14 CREAMY HAM AND WILD RICE SOUP GWEN HEINE INGREDIENTS DIRECTIONS 3 c. water Put ham, water, soup, chicken stock, veggies, onion and wild rice in slow cooker for 89 hours on low. 2 c. cubed ham Add half & half and turn to high for 18-20 minutes. 1 1/4 c chicken stock 1-12 oz. pkg. frozen vegetables, NOTES thawed Can also be made on stovetop, cooking main ingredients on simmer for 30 minutes, 1 medium onion, chopped then adding half & half for another 5 minutes. 1 can cream of celery soup ¾ c. wild rice ½ c. half & half 1 EASY SLOW COOKER CHICKEN TACO SOUP DEB JANSKY INGREDIENTS DIRECTIONS 1 c. mild salsa Place salsa, black beans, pinto beans, corn, tomatoes and chicken broth in slow cooker. Stir to combine. 1 15 oz. can black beans, rinsed and drained Nestle chicken into the slow cooker so that it’s completely covered by the liquid and other ingredients. 1 15 oz. can pinto beans, rinsed and drained Cover and cook on low for 6 hours. Remove chicken and shred or cut into pieces. -
Khoa Processing Introduction
KHOA PROCESSING INTRODUCTION Indian traditional sweetmeats (sweets / mithai) are very popular in our country and worldwide. Around 50% milk produced in India is converted to traditional Indian dairy products. Mostly, khoa and channa are used for the preparation of sweets. Khoa based sweets are product, burfi, kalakand, milk cake etc. Khoa is also used in the preparation of Gulab jamun, Gajar ka halwa, Kheer, Paysam etc 2 INTRODUCTION As per Food Safety and Standards Regulations (FSSR), 2011 Khoa by whatever name it is sold such as Khoa or Mawa or any other region-specific popular name means the product obtained by partial removal of water from any variant of milk with or without added milk solids by heating under controlled conditions. Khoa is a heat desiccated products and is the base material for most of the sweets prepared by halwais. 3 PRODUCTS MADE FROM KHOA 4 TYPES OF KHOA Dhap • Suitable for burfi, peda • Total solid varies from 56 to 63% • Suitable for Gulabjamun, Pindi pantua • Total solid varies from 67 to 69% •Suitable for Kalakand, milk cake Danedar •Total solid varies from 60 to 65% 5 BUREAU OF INDIAN STANDARDS (BIS) REQUIREMENTS FOR KHOA Characteristic Requirement Pindi Danedar Dhap Total solids percent by mass, Minimum 65 60 55 Fat, percent by mass (on dry basis), 37 37 37 Minimum Total ash, percent by mass (on dry basis), 6.0 6.0 6.0 Maximum Titratable acidity, (as lactic acid) per cent 0.8 0.9 0.6 by mass basis, Maximum Coliform count per gram, Maximum 90 90 90 Yeast and Mould count per gram, 50 50 50 Maximum 6 KHOA MANUFACTURING PROCESS 7 Traditional method for Khoa 8 Limitation (traditional process) Several limitations of this method such as: 1) Time and labor consuming 2) Large variation in quality 3) Poor keeping quality 4) Small scale production 5) Smoky smell 9 Advance Inclined Scraped Surface Heat Exchanger (ISSHE) for continuous manufacture of khoa by National Dairy Development Board (NDDB). -
Les Entrees Froides
LES ENTREES – VOORGERECHTEN – STARTERS Foie gras de canard poêlé, écrasée de Belle de Fontenay à la crème d’Isigny, € 16,00 réduction au Porto Gebakken eendenlever, geplette Belle de Fontenay met Isigny room, reductie met portwijn Pan-fried duck foie gras, mashed Belle de Fontenay potatoes with Isigny cream, port coulis Croquettes de crevettes et cappuccino de homard € 15,00 Garnaalkroketten en cappuccino van kreeft Shrimp croquette and lobster cappuccino duo Carpaccio d’espadon au Yuzu, gingembre mariné et vinaigrette au Wasabi € 14,00 Carpaccio van zwaardvis met Yuzu, gemarineerde gember en vinaigrette met wasabi Swordfish carpaccio in a citrus Yuzu and ginger marinade, Wasabi vinaigrette Soupe ‘Ail rose de Lautrec’, copeaux de cabillaud ‘laitier’ € 14,00 Soep met roze look uit Lautrec, in melk gepocheerde kabeljauwschaafsels Pink Lautrec garlic soup with shavings of milk-poached cod Saint-Maure cendré et ‘pain perdu’ aux noix € 12,00 Saint-Maure cendré en wentelteefje met noten Ash-coated Saint-Maure cheese, French toast with walnuts Biscuit de crabe et fondu de poireaux ‘à la tartufata’ € 12,00 Bereiding van krab en preifondu ‘à la tartufata’ Crab biscuit on ‘tartufata’ infused braised leeks Fouillis de légumes grillés au pesto sur roquette € 12,00 Mengeling van gegrilde groenten met pesto op een bedje van rucola Medley of pesto grilled vegetables on a bed of rocket NOS SALADES – ONZE SALADES – OUR SALADS Salade de Saint-Jacques, scampi et crevettes grises, vinaigrette au piment doux € 16,00/22,00 Salade van Sint-Jakobsvruchten, scampi -
Sweets (Dry Fruits) Halwa
Sweets (Dry Fruits) Pista Lounge Pista Rainbow Pista Ball Pista Roll In Saffron Cream Pista Softy Pista Fancy R.C. Pista Badam Boat Badam Katli Badam Pista Katli Badam Fency R.C. Badam Pista Sangam. Baked Badam Roll Katli Kesaria Kaju Katli Kaju Katli Kaju Pista Roll Kaju Pista Coin Kaju Anjeer Roll Kaju Fency Tirngi Barfi (Pista, Baked Dry Fruit Badam, Kaju ) Dry Fruit (Chini Ki Til Dry Fruit (Kesar Chasni/Gud Ki Surgar Chasni) Chasni/Chocolate) Halwa Badam Halwa Badam Dal Halwa Moong Ka Halwa Tiranga Halwa (Pista-Bada-Rabdi Laccha) Bikaneri Gond Pak Badam Pak Keser Pista Badam Gajar Halwa Pak Sooji Halwa Pineapple Sooji Halwa Barfi Kesar Barfi Ghiya Ki Barfi Akhrot Ki Barfi Hara Chole Ki Barfi Dalmoong Ki Barfi Thal Ki Barfi Gulab Sakri Gheleb Ka Petha Pineapple Barfi Patisa Others Baked Malpua Baked Boondi (Doodh/Kesar) Dil Jani Rabdi Ke Malpue Stuffed Gulab Kala Jamun Jamun Delli Ka Jamun Mini Ghewar (Pantua) (Chasni/Rabdi) Moong Rasbhary Kesar Imarti Kesar Jalebi Fruit Jalebi (Pineapple\Strawberry\Ap ple) Baked Motia Kaju Meva Gunji R.C. Mave Ki Kachori Meva Bati Halwai Ke Dane Backed Jamun Half Gulabjamun Shai Kheer Khajoor Gud Mini Fini Rasgulla Makkhan Bada Mishri Mava (Balushai) Cold Rasgulla Orange Rasgulla/ Rajbhog White Raj Bhog Cham Cham Malai Gori Malai Pan Petha Gilori Petha Mango Petha Pista Roll Sandwich Pista Rainbow Kesar Rasmalai Strawberry Rasmalai Fruit Vasund Roll Badam Freshco Indrani Lichi Almond Bengali Feney Mango Rabdi Sitafal Rabdi Lichi Rabdi Badam Rabdi Fruit Rabdi Fruit Cream Kesar Pista Mango Rissato Shreekhand Mango Bangali Ball Aam Ka Kalakand Anurodh Sandesh Kaccha Gulla Kesar Angoor Petha Pista Ball Chenna Toast Stuffed Lichi Khajoor Ki Rabdi Banarsi Khurchan Makkhan Samosa Makkhan Tarbuj Makkhan Santara Makkhan Pakiza Akshyabhog Makkhan Chikoo Dolat Ka Jhag Vasund Roll (Sugar Sandesh (Sugar Free) Free) . -
COPYRIGHTED Materialusing Herbs and Spices 84 Preventing Falls 37 Preventing Strains and Injuries from Lifting 38 CHAPTER 15 MENUS, RECIPES, and COST MANAGEMENT 86
663778_sig1.qxp 1/17/06 12:00 PM Page VII Contents Recipe Contents xii About Le Cordon Bleu xxiv Foreword xxv Preface xxvi Acknowledgments xxix CHAPTER 13 TOOLS AND EQUIPMENT 40 CHAPTER 11 THE FOOD SERVICE INDUSTRY 2 Introduction to Quantity Food Equipment 42 Cooking Equipment 43 A History of Modern Food Service 4 Processing Equipment 50 Sidebar: Two Important Cookbooks 6 Holding and Storage Equipment 52 Sidebar:Caterina de Medici 8 Pots, Pans, and Containers 53 The Organization of Modern Kitchens 8 Measuring Devices 56 Standards of Professionalism 11 Knives, Hand Tools, and Small Equipment 57 CHAPTER 12 SANITATION AND SAFETY 14 CHAPTER 14 BASIC COOKING PRINCIPLES 62 Sanitation 16 Heat and Food 64 Food Hazards 16 Effects of Heat on Foods 64 Personal Hygiene 25 Heat Transfer 66 Food Storage 26 Cooking Times 67 Food Handling and Preparation 28 Cooking Methods 68 Cleaning and Sanitizing Equipment 30 Moist-Heat Methods 68 Rodent and Insect Control 32 Dry-Heat Methods 70 Setting Up a System for Food Safety 32 Dry-Heat Methods Using Fat 72 Safety 35 Microwave Cooking 74 The Safe Workplace 35 Summary of Cooking Terms 75 Preventing Cuts 35 Building Flavor 76 Preventing Burns 36 Building Flavor Profiles 76 Preventing Fires 36 Sidebar:Classic Flavoring Combinations 78 Preventing Injuries from Machines and Seasoning and Flavoring Ingredients 78 Equipment 37 COPYRIGHTED MATERIALUsing Herbs and Spices 84 Preventing Falls 37 Preventing Strains and Injuries from Lifting 38 CHAPTER 15 MENUS, RECIPES, AND COST MANAGEMENT 86 Menu Forms and Functions 88 Building -
Food of the Gods
Traditional Indian Foods: Physico-Chemical Aspects Dr. J. S. Pai, Like our culture, Indians have a very long tradition of some typical foods, developed in Indian subcontinent and now eaten all over the world. There is a typical cooking style. Indians like to eat rice, chapatti or roti, with curried vegetables and meat or fish, dals, with some accompaniment of pickles, papads, chutneys, raita etc. Indians love their sweets including peda, burfi, rasogolla, sandesh, gulab jamun, jalebi, petha, carrot or wheat halwa, shrikhand, basundi, chikki, Mysore pak and a long list of a variety of sweets. They also love to eat breakfast, snack and savoury (namkeen) items like samosa, vada, idli, dosa, dhokla, pakoda, sev, bhujia, ganthia, chivda, farsan, chakli, bhelpuri etc. The variety in meal items, breakfast items, snacks, sweets, etc. is just mind boggling and a short lecture or even a seminar would not do justice to the intricacies and innovative practices followed in preparing these. More recently, there has been a further advancement I will just try to give a small glimpse into the physico-chemical aspects involved in their preparation. The products were prepared in order to either preserve the perishable foods. Examples would be milk is converted to khoa which can last for a much longer period. Fruits and vegetables are converted to morabba, fruit leather, candy or pickles. Another reason is to make them palatable, edible and tasty. Cereals and pulses are consumed by cooking them. Spices were added to improve their palatability but preparing a large number of savoury products improved their taste and flavour. -
WSKG-DT3 January 2019
Joseph embarks on an Irrawaddy a tropical landscape for a backyard. River adventure from golden 10:30pm Rick Steves' Europe pagodas to colorful markets and England's Cornwall cities. Rick explores a world of flowers 11pm Beyond Your Backyard springing from towering hedges Chicago, IL and visits Dartmoor National Park. 11:30pm Martha Bakes 11pm Outside with Greg Aiello Breakfast Pastries Alaska Marine Highway Pear and frangipane pastries and a Greg sets sail aboard MV WSKG-DT3 pull-apart cinnamon and brown Columbia, the flagship ferry along butter swirl are prepared. the Alaska Marine Highway. January 2019 12am America's Test Kitchen 11:30pm Lidia's Kitchen from Cook's Illustrated Italian Staples expanded listings Grown Up Comfort Classics A chicken parmigiana light, beef Bridget Lancaster and Julia Collin and arugula bruschetta and, Davison unlock the secrets to broccoli rabe and sausage are 1 Tuesday simple stovetop macaroni and made. 8pm Martha Bakes cheese. 12am Cook's Country Breakfast Pastries 12:30am No Passport Required Pub-Style Seafood Pear and frangipane pastries and a Detroit Test cook Ashley Moore makes pull-apart cinnamon and brown Chef Marcus Samuelsson explores Bridget Lancaster perfect Fish and butter swirl are prepared. the culture and flavor of Detroit's Chips. Shrimp Burgers are served. 8:30pm America's Test Kitchen Middle Eastern community. 12:30am Nigella: at My Table from Cook's Illustrated Spiced lamb kofta with garlic sauce Grown Up Comfort Classics 2 Wednesday 8pm Lidia's Kitchen and a rose and pepper Pavlova Bridget Lancaster and Julia Collin with strawberries are served.