DOCSLIB.ORG

Bread: White OR Brown

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Bread: White OR Brown Comparative Test Our Daily Bread: White OR Brown n almost every country around the world Bread is a staple food. IThere are different types of Breads available around the world, Key Findings like tortillas, chapattis, baguettes, • None of the brands marked date of packing. ciabatta. The history of sliced Bread • Brand Perfect Premium in both white and brown category was goes back to the 60's when Britannia found underweight but within the maximum permissible limit set up its own semi-automatic Bread of Legal Metrology (Packaged Commodities) Rules, 2011. plant in Mumbai city to initiate a huge Sliced Bread industry in the country. • All the brands of white bread were conforming to the Following its footsteps, number of requirement for Potassium Bromate and Potassium Iodate. organized players like Aryan, Modern Bonn high fibre (52.76mg/kg) in brown bread was found with Bread, WIBS Bread (Western India higher potassium iodate content, however Harvest Gold Harty Bakers Pvt. Ltd.) entered this industry Brown (31.46mg/kg) had lowest. in the country. Bread being a cheap • Golden Taza Premium (173 cfu/g) had lowest count of total and basic instant food available for microbes, which indicate better hygienic condition during consumption; its sale has increased manufacturing and processing. Brand Perfect Premium over the years and made it almost (323cfu/g) had higher total plate count among all. All the a staple. Thus you might see, in brands of white and brown bread complied in yeast & mould many households, bread and butter count as found less than 10cfu/g. for breakfast, sandwiches for lunch, • Among the brands of white bread, Golden Taza Premium was bread pakoras as a snack and burgers most liked by the panelist followed by Harvest Gold Premium for dinner!. But in India it is still a sec- and Perfect Premium. Brand Bonn Prime Time scored least ondary staple food when compared J among all. In brown bread, Harvest Gold Harty Brown was UN to chapatti, poori or rice. As per the most acceptable followed by Perfect Premium and Bonn High E 2012 Food Safety and Standards (Packag- Fibre, however Gopala was least acceptable. ing & Labeling) Regulations, 2011 “ Food with shelf life of not more than http://consumervoiceblog.wordpress.com/ CONSUMER VOICE 7 Comparative Test 7 days, the date of manufacture may Brands Tested not be required to be mentioned on Consumer VOICE tested 10 popular brands of white and brown bread. Name of the label of packaged food articles, the brands we tested are given below: but the ‘Use by date’ shall be men- tioned on the label by the manufac- Sensory Carbohydrates Crude ture or packer. So most of the breads Brand/ White Bread Rank Protein% Test % Fibre% declare ‘use by date’ on the label/ Score wrapper. For this reason, once the Britannia 2 7.46 52.62 0.26 21.81 Bread is baked and packed, any baker makes it a point that it reaches the Bonn Prime Time 5 7.96 52.13 0.25 19.05 market at the earliest. Harvest Gold Premium 3 7.06 52.83 0.28 23.85 Brown bread spells the color of bread Golden Taza Premium 1 6.46 53.16 0.35 25.11 only, may be made of Atta (whole Perfect Premium 4 5.90 56.94 0.30 22.95 wheat flour), or Maida (Refined wheat Sensory flour), or combination of both. Also Protein Carbohydrates Crude Brand/Brown Bread Rank Test may have natural caramel color. Fibre% % % Score Test programme of comparative test- Perfect Premium 1 8.47 54.51 0.87 22.20 ing of bread was based on the IS: 1483-1988, FSSA and other relevant Bonn High Fibre 2 9.20 49.68 0.93 22.05 standards. There is not any Indian Harvest Gold Harty 1 8.31 50.54 0.88 23.16 Standard for brown bread; hence the Brown test programme of brown bread was Gopala 3 8.58 51.08 0.94 18.75 based on other relevant standards as well as manufacturer claims. English Oven 2 9.03 50.96 0.90 21.06 Nutrition Comparison of White and Brown Bread Carbohydrate tail stores, making that brand most acceptable/least acceptable in re- Carbohydrates are an ideal source Parameter White Brown spect of price. During this test, we of energy for the body because they Crude- determined the overall organoleptic 0.25-0.30 0.87–0.93 get converted more readily into glu- Fibre% (sensory) quality of the product in cose. This is the form of sugar that terms of consumption. We conducted Protein% 5.90–7.96 8.31–9.20 is transported and used by the body the sensory tests for acceptability in and therefore expected to be high Carbohyd- 47.38 48.90 Color & Appearance, Texture, Fla- in breads. rate% –56.94 –54.51 vor, Taste and also Overall accept- Carbohydrate was found within ability. These tests were conducted Nutritional Value: Protein the range of 49.68% to 56.94%. in the laboratory involving panel members under the supervision of Proteins are an essential nutrient in Perfect premium (56.94%) trained experts. diet. They play an important role in white bread had higher carbo- the cellular maintenance, growth, hydrate content; however Bonn Among the white breads, Golden and functioning of the human body. high fibre (49.68%) white bread Taza Premium was most liked by In Indian Standards there is no spec- had least carbohydrate content. the panelists, followed by Harvest ified requirement for protein content Gold Premium and Perfect Pre- Sensory Tests in breads but the higher, the better. mium. Bonn Prime Time scored This is very important parameter least among all. In brown breads, Protein content in both the cate- where subjective Panel tests were Harvest Gold Harty Brown was gories was ranging from 5.90% conducted based on critical exami- most acceptable followed by Per- - 9.20% .Perfect premium in nation and opinion. It was observed fect Premium and Bonn High E 2012 white bread was found with that the consumer is very critical Fibre, however Gopala was least JUN least protein content 5.90 % during selection of product from re- acceptable 8 CONSUMER VOICE http://young.consumer-blog.blogspot.com/ Comparative Test Packaging test with similar score; scoring all followed by Perfect Premium 4.5 out of 5. (0.30%) and Harvest Gold Pre- As per the Indian Standard, bread mium (0.28%). In brown bread, should be wrapped or packaged None of the brands of white or brown Gopala (0.94%) was found with whole, or in sliced form in clean bread were marked with standard higher crude Fibre content, how- waxed paper or any other suitable (IS). Mark. Date of packaging was ever Perfect Premium (0.87%) food grade wrapper to preserve also not there. Though requirement had lowest. freshness. All the tested samples for date of packaging is not specified of White bread brands scored 2.1 in Indian Standard for bread, but as Alcoholic Acidity out of 3 whereas Brown Bread per the consumer’s point of view, brands scored 3 out of 3. date of packing ought to be marked It determines the shelf life of bread. on bread packages/labels It is expected to be low, and 'lower All the samples of both white and the better' in bread. brown bread were packed in poly Net Weight packs. But all white breads were Result, Score As per the Legal Metrology (Packaged Brand sealed by the heat sealing process % out of 3 which could be tampered with, and Commodities) Rules,2011, maximum White Bread which is supposedly not a fair prac- permissible errors on net quantity tice from the consumer’s point of declared by weight is 3% for 300 to Britannia 0.049 2.75 500 pack and 15gm for 500 to view. However all brands of brown Bonn Prime 0.053 2.70 1000 g. bread were packed in poly pack and Time sealed by the adhesive tape on the All brands of white and brown Golden Taza 0.060 2.60 top with manufacturer’s name and breads passed the test scoring 6 Premium could not be resealed. Hence marks out of 6. of the bread samples sealed by the Harvest Gold 0.062 2.57 Among the brands tested all were Premium heat sealing process were deducted meeting the requirement of Legal and the other brands scored full. Perfect Premium 0.070 2.46 Metrology (Packaged Commodi- Brown Bread Marking ties) Rules, 2011. Brand Perfect Premium in both white and brown English Oven 0.042 2.85 The following particulars shall be category was found underweight but clearly and indelibly marked on each Harvest Gold 0.049 2.75 within the maximum permissible limit pack of Bread on outer side of the Harty Brown of Legal Metrology (Packaged pack; printing, if any should be with Commodities) Rules, 2011. Bonn High 0.061 2.59 non toxic and non transferable ink. Fiber • Name of product; Crude Fibre Gopala 0.074 2.41 • Name and address of the manu- Crude Fibre is to measure the quantity Perfect premium 0.075 2.41 facturer; of indigestible cellulose, pentosans, lignin, and other such components Among the tested white bread brands • Trade name if any; present in foods. Such components Perfect Premium (0.070%) had high- • Net weight of the loaf; have little food value but provide the est alcoholic acidity, however Britan- • Ingredient bulk necessary for proper peristaltic nia (0.049%) had lowest. In brown bread, Perfect Premium (0.075%) • Any additional ingredients, for ex- action in the intestinal tract.
Load more

Recommended publications
  • ROOMALI ROTI RECIPE / QUICK RUMALI ROTI,Butter
    ROOMALI ROTI RECIPE / QUICK RUMALI ROTI Roomali roti or rumali roti is a thin flat bread popular in south Asia. The term “Rumali” means “Hand Kerchief” the name suggests that the roti has to be rolled out as thin as possible. It is made with whole wheat flour and maida (All purpose flour). This roomali roti is soft,yummy in taste and a nice alternative to regular chapathi. It goes well with dal makhani or any side dish of your choice. I had it with kala chana masala. I will be posting the recipe for kala chana in my next post. Recipe Source : Chef Sanjay Thumma Ingredients 1 Cup of Wheat Flour 1 Cup of Maida / All Purpose Flour 2 Tbsp of Oil 1/2 Cup and 2 Tbsp of Water or as needed Salt to taste Make a paste of ghee and maida 1 Tbsp of Ghee/Oil 1 Tbsp of Maida/All Purpose Flour Yield : 10 Roti’s Method In a bowl, mix both the flours, oil, salt and water to make a soft dough. Keep aside for 15-20 mins. Make a equally sized balls out of the dough. Using rolling pin, roll out 1 ball about 5-6″ in diameter as thin as possible. Add a tsp of ghee(oil)- maida paste to the center of roti and spread it evenly. Roll the second roti to the same size of first roti. After that, place the second roti over the first roti. Roll out both the roti together to a very thin roti. Repeat the procedure to the rest of the dough.
    [Show full text]
  • Cultures of Food and Gastronomy in Mughal and Post-Mughal India
    Cultures of Food and Gastronomy in Mughal and post-Mughal India Inauguraldissertation zur Erlangung der Doktorwürde der Philosophischen Fakultät der Ruprecht-Karls-Universität Heidelberg vorgelegt von: Divya Narayanan Erstgutachterin: Prof. Dr. Gita Dharampal-Frick Zweitgutachter: Prof. Dr. Hans Harder Heidelberg, Januar 2015 Contents Acknowledgements............................................................................................... iii Abbreviations…………………………………………………………………… v Note on Transliteration………………………………………………………… vi List of Figures, Maps, Illustrations and Tables……………………………….. vii Introduction........................................................................................................... 2 Historiography: guiding lights and gaping holes………………………………… 3 Sources and methodologies………………………………………………………. 6 General background: geography, agriculture and diet…………………………… 11 Food in a cross-cultural and transcultural context………………………………...16 Themes and questions in this dissertation: chapter-wise exposition………………19 Chapter 1: The Emperor’s Table: Food, Culture and Power………………... 21 Introduction………………………………………………………………………. 21 Food, gender and space: articulations of imperial power………………………... 22 Food and the Mughal cityscape………………………………………………...... 35 Gift-giving and the political symbolism of food………………………………… 46 Food, ideology and the state: the Mughal Empire in cross-cultural context……...53 Conclusion………………………………………………………………………...57 Chapter 2: A Culture of Connoisseurship……………………………………...61 Introduction……………………………………………………………………….
    [Show full text]
  • Development and Evaluation of Low Gluten Composite Bread from Sorghum Cultivars
    Int.J.Curr.Microbiol.App.Sci (2018) 7(3): 728-736 International Journal of Current Microbiology and Applied Sciences ISSN: 2319-7706 Volume 7 Number 03 (2018) Journal homepage: http://www.ijcmas.com Original Research Article https://doi.org/10.20546/ijcmas.2018.703.085 Development and Evaluation of Low Gluten Composite Bread from Sorghum Cultivars G.D. Arlene-Christina*, D.B. Kulkarni and B. Dayakar Rao ICAR – Indian Institute of Millets Research, Hyderabad, Telangana, India *Corresponding author ABSTRACT This study examined the effects of sorghum flour incorporation in the production of low gluten composite bread. Three cultivars namely M 35-1, CSH 13 R and DSV 4 were taken and compared with refined wheat flour (Maida) in terms of particle size, moisture, water K e yw or ds activity, alcoholic acidity and falling number, etc. It was found that CSH 13 R passed 99.88% through 30 microns sieve which was closely related to Maida. Moisture content in Sorghum flour, cultivar M 35-1 was almost equal (8.62) than that of Maida (8.94). Water activity and Composite bread, Texture , Sensory alcoholic acidity were found highest in M 35-1 (0.7360) and (0.0743) and lowest in DSV 4 (0.5764) and (0.0520) respectively. DSV 4 showed highest falling number (536) compared evaluation to Maida (384). The damaged starch percent of the cultivar CSH 13R was highest (4.99%) Article Info among the cultivars studied. Composite bread was made using two combinations of sorghum flour (20 and 30%) with refined wheat flour (Maida). The samples coded (T1, T2 Accepted: 07 February 2018 (20%, 30% M35-1), T3, T4 (20%, 30% CSH 13R), T5, T6 (20%, 30% DSV 4) and T7 100% maida).
    [Show full text]
  • Rajas Wheat Roller Flour Mills
    +91-8048371776 Rajas Wheat Roller Flour Mills https://www.indiamart.com/rajas-wheat-roller/ Rajas Wheat Roller Flour Mills was established in year 2002 and is now one of South India's leading premium wheat flour manufacturers. We manufacture and trade high quality Refined Wheat Flour (All Purpose Maida/Bakery Maida/Parotta Maida), Whole ... About Us Rajas Wheat Roller Flour Mills was established in year 2002 and is now one of South India's leading premium wheat flour manufacturers. We manufacture and trade high quality Refined Wheat Flour (All Purpose Maida/Bakery Maida/Parotta Maida), Whole Wheat Flour (Chakki Atta) and Semolina (Suji and Chiroti). We also manufacture Wheat Bran - Super Fine/Delux (Rough Bran)/Bran Flakes. Our products are available in large PP bags (50kg) for bulk customers and we also do small packing of our wheat flour (0.5kg/1kg/5kg) to cater to our retail customers. Our flour is processed from high quality grains under the supervision of our quality experts according to the set industrial quality norms. For more information, please visit https://www.indiamart.com/rajas-wheat-roller/aboutus.html WHEAT SUJI P r o d u c t s & S e r v i c e s Sooji Rava Wheat Suji Chiroti Sooji WHEAT BRAN P r o d u c t s & S e r v i c e s Wheat Bran Super Fine Deluxe Wheat Bran Deluxe Wheat Bran Flakes P r o OTHER PRODUCTS: d u c t s & S e r v i c e s Maida Flour Special Bakery Maida Flour Chakki Atta Whole Wheat Chakki Fresh Atta Flour F a c t s h e e t Year of Establishment : 2002 Nature of Business : Exporter and Manufacturer Total Number of Employees : 101 to 500 People CONTACT US Rajas Wheat Roller Flour Mills Contact Person: Rakshith 52, B-1, KIADB INDUSTRIAL AREA,CHOKKAHALLI Bengaluru - 562114, Karnataka, India +91-8048371776 https://www.indiamart.com/rajas-wheat-roller/.
    [Show full text]
  • Unit-1 Introduction to the Art of Cookery
    Advance Food Production HM-102 UNIT-1 INTRODUCTION TO THE ART OF COOKERY STRUCTURE 1.1 Introduction 1.2 Objective 1.3 Culinary history 1.3.1 Culinary history of India 1.3.2 History of cooking 1.4 Modern haute kitchen 1.5 Nouvelle cuisine 1.6 Indian regional cuisine Check your progress-I 1.7 Popular international cuisine 1.7.1 French cuisine 1.7.2 Italian cuisine 1.7.3 Chinese cuisine 1.8 Aims and objectives of cooking 1.9 Principles of balanced diet 1.9.1 Food groups 1.10 Action of heat on food 1.10.1 Effects of cooking on different types of ingredients Check your progress-II 1.11 Summary 1.12 Glossary 1.13 Check your progress-1 answers 1.14 Check your progress-2 answers 1.15 Reference/bibliography 1.16 Terminal questions 1.1 INTRODUCTION Cookery is defined as a ―chemical process‖ the mixing of ingredients; the application and withdrawal of heat to raw ingredients to make it more easily digestible, palatable and safe for human consumption. Cookery is considered to be both an art and science. The art of cooking is ancient. The first cook was a primitive man, who had put a chunk of meat close to the fire, which he had lit to warm himself. He discovered that the meat heated in this way was not only tasty but it was also much easier to masticate. From this moment, in unrecorded past, cooking has evolved to reach the present level of sophistication. Humankind in the beginning ate to survive.
    [Show full text]
  • Pgdbst – 05: Bread Industry and Processes
    POST GRADUATE DIPLOMA IN BAKERY SCIENCE AND TECHNOLOGY PGDBST – 05 BREAD INDUSTRY AND PROCESSES DIRECTORATE OF DISTANCE EDUCATION GURU JAMBHESHWAR UNIVERSITY OF SCIENCE AND TECHNOLOGY HISAR – 125 001 2 PGDBST- 05 B.S.Khatkar UNIT 1: BREAD MAKING PROCESS STRUCTURE 1.0 OBJECTIVES 1.1 STATUS OF BAKING INDUSTRY 1.2 BREAD FORMULATION 1.3 BREAD MAKING PROCEDURE 1.4 FUNCTIONS OF MIXING 1.5 TYPES OF MIXERS 1.6 FUNCTIONS OF MOULDING AND DIVIDING 1.7 FUNCTIONS OF PROVING 1.8 CHANGES DURING MIXING, FERMENTATION AND BAKING 1.9 SUMMARY 1.10 KEY WORDS 1.11 SELF ASSESSMENT QUESTIONS 1.12 SUGGESTED READINGS 3 1.0 OBJECTIVES Thorough study of this unit will enable the reader to understand: • Status of baking industry • Bread making procedure • Types of mixers • Functions of mixing, moulding, dividing and proving • Changes during mixing, fermentation and baking 1.1 STATUS OF BAKING INDUSTRY India is the 2nd largest wheat producing country in the world next only to China. The present production of wheat in India is about 72 million tonnes indicating 6-fold increase in the three decade due to onset of green revolution. The five major wheat producing states in India are U.P., Punjab, Haryana, Bihar and Himachal Pradesh. Unlike in other economically developed nations, bulk of the wheat produced in our country is processed into whole wheat flour for use in various traditional products. About 10 per cent of the total wheat produced is processed into different products like maida, suji, atta, etc. in roller flour mill, which forms the main raw material for bakery and pasta industry.
    [Show full text]
  • Handbook of Preparation of Milk Bread 2
    PM Formalisation of Micro Food Processing Enterprises (PM-FME) Scheme HANDBOOK OF PREPARATION OF MILK BREAD AATMANIRBHAR BHARAT Indian Institute of Food Processing Technology Ministry of Food Processing Industries, Government of India Pudukkottai Road, Thanjavur Tamil Nadu Indian Institute of Food Processing Technology TABLE OF CONTENTS Page No. Chapter 1: Introduction 1.1 Status of Baking Industry 3 1.2 Bakery Industry 3 1.3 Constraints of Bakery Industry 4 1.4 Introduction to Bread Making 4 1.5 Principle of Bread Baking 4 Chapter 2: Preparation of Milk Bread 2.1 Ingredients and their Functions in Bread Making 5 2. Methods of Bread Making 8 2.3 Bread Manufacturing 11 2.4 Bread Making Procedure 13 Chapter 3: Packaging of Milk Bread 3.1 Introduction to Packaging 17 3.2 Packaging Material Used for Bakery Products 17 3.3 Techniques for packaging of bakery products 19 3.4 Shelf Life of Packaged Bakery Goods 20 Chapter 4: Food Safety Regulations & Standards 4.1 Definitions and Standards 23 4.2 Food Safety 26 4.3 Labelling Standards 27 PMFME Handbook of Preparation of Milk Bread 2 Indian Institute of Food Processing Technology CHAPTER 1 INTRODUCTION 1.1 Status of Baking Industry India is the 2nd largest wheat producing country in the world next only to China. The present production of wheat in India is about 72 million tonnes indicating 6-fold increase in the three decade due to onset of green revolution. The five major wheat producing states in India are U.P., Punjab, Haryana, Bihar and Himachal Pradesh. Unlike in other economically developed nations, bulk of the wheat produced in our country is processed into whole wheat flour for use in various traditional products.
    [Show full text]
  • Gluten-Free Food Labels
    GLUTEN-FREE DIET: FOOD LABELS Identifying Gluten in Packaged Foods The Food Allergen Labeling and Consumer Protection Act states ‘wheat’ must be listed on the food label when wheat is an ingredient in the item. This is not true for oats, barley and rye; food manufacturers do not have to declare oats, barley or rye in the allergen statement. If you are unsure about a product’s ingredients avoid it. Use these tips to help you make gluten-free food choices: 1. Read the allergen statement. If the product contains wheat, look for another option. 2. Read the ingredient list. Please refer the lists below for ‘gluten-free’ and ‘gluten-containing’ ingredients to decide if the food is gluten free or not. 3. Look for a statement regarding the facility in which the food was processed. If the food was processed in a factory that also processes wheat, then look for another option. Please note that it is not required to include a statement regarding the facility in which the food was produced on the label. GLUTEN FREE ingredients * An asterisk denotes controversial and confusing ingredients. Details on these follow in “Controversial and Confusing Ingredients”. Acacia gum Carbooxymethlcellulose Malic acid Smoke flavoring* Acesulfame-potassium Carob bean Maltitol Sodium benzoate, Acetic acid Carrageenan Maltitol syrup metabisulphite, nitrate, Adipic acid Cellulose gum Maltol nitrite, sulphite Agar Citric acid Maltose Sorbate Agave Corn syrup Mannitol Sorbic acid Align Corn, corn bran, corn Methylycellulose Sorbitol Amaranth meal
    [Show full text]
  • Wheat Flour (Maida) for Use in Bakery Industry [FAD 16: Foodgrains, Starches and Ready to Eat Foods]
    इंटरनेट मानक Disclosure to Promote the Right To Information Whereas the Parliament of India has set out to provide a practical regime of right to information for citizens to secure access to information under the control of public authorities, in order to promote transparency and accountability in the working of every public authority, and whereas the attached publication of the Bureau of Indian Standards is of particular interest to the public, particularly disadvantaged communities and those engaged in the pursuit of education and knowledge, the attached public safety standard is made available to promote the timely dissemination of this information in an accurate manner to the public. “जान का अधकार, जी का अधकार” “परा को छोड न 5 तरफ” Mazdoor Kisan Shakti Sangathan Jawaharlal Nehru “The Right to Information, The Right to Live” “Step Out From the Old to the New” IS 7463 (2004): Wheat Flour (Maida) for Use in bakery Industry [FAD 16: Foodgrains, Starches and Ready to Eat Foods] “ान $ एक न भारत का नमण” Satyanarayan Gangaram Pitroda “Invent a New India Using Knowledge” “ान एक ऐसा खजाना > जो कभी चराया नह जा सकताह ै”ै Bhartṛhari—Nītiśatakam “Knowledge is such a treasure which cannot be stolen” m IS 7463:2004 (Superseding iS 74S4: 198S and is 9194: 1979) mk7mw a%tt@TmRimiam m ( im’?!l!l~w) Indian Standard WHEAT FLOUR FOR USE IN BAKERY INDUSTRY — SPECIFICATION ( Second Revision) ICS 67.060 @ BIS 2004 BUREAU OF IN DIAN STANDARDS MANAK BHAVAN, 9 BAHADUR SHAH ZAFAR MARC NEW DELHI 110002 December 2004” Price Group 3 Foodgrains, Starches and Ready-to-Eat Foods Sectional Committee, FAD 16 FOREWORD This Indian Standard (Second Revision) was adopted by the Bureau of Indian Standards, after the draft finalized by the Foodgrains, Starches and Ready-to-Eat Foods Sectional Committee had been approved by the Food and Agriculture Division Council.
    [Show full text]
  • Research Paper Impact Factor: 3.996 Peer Reviewed & Indexed Journal IJMSRR E- ISSN
    Research Paper IJMSRR Impact Factor: 3.996 E- ISSN - 2349-6746 Peer Reviewed & Indexed Journal ISSN -2349-6738 RESEARCH ON INDIAN FOOD HABITS AND HEALTH Prof. Sandeep R Shelar Asst. Professor, Maharashtra State Institute of Hotel Management, Pune. Abstract The main purpose of this paper is to find food preferences amongst different age groups, gender, region with respect to fast food, brands, home-made and hotels. As the health of many people is deteriorating by consuming fast food on streets and packed food. Many dieticians are expressing concern over such consumption leading to chronic diseases. We are aware of this fact that young couples are not finding time to eat home-made food.Old people are aware of warning of dieticians not to use fast food for health reasons. Keywords- Food habits, Fast food, Home food, Hotel, Region, Age groups, Preferences affordable. Introduction The human diet plays an important role for good health and long life. India is a country with diverse culture, habits, customs, religious dogma, communal and linguistic differences and being a country dominant to house more critical diseases like diabetes, heart disease, hypertension, TB, cancer, AIDS, leprosy and many ailments. Yoga, meditation, exercise, sound sleep and relaxation are other components responsible to enjoy good health and long life. Good diet is a blend of carbohydrates, proteins, vitamins, minerals, fats and water. But the human tongue does not accept the corrects proportion of food elements mentioned here and sometimes fats increases to harm our body. We say three enemies of mankind are SALT, SUGAR, AND MAIDA three dangerous whites which are found in large proportion in FAST FOOD to harm our body function.We have invited diseases due to lack of good diet, lack of exercise, and less sleep.
    [Show full text]
  • IS 1009 (1979): (Wheat Flour) Maida for General Purposes [FAD 16: Foodgrains, Starches and Ready to Eat Foods]
    इंटरनेट मानक Disclosure to Promote the Right To Information Whereas the Parliament of India has set out to provide a practical regime of right to information for citizens to secure access to information under the control of public authorities, in order to promote transparency and accountability in the working of every public authority, and whereas the attached publication of the Bureau of Indian Standards is of particular interest to the public, particularly disadvantaged communities and those engaged in the pursuit of education and knowledge, the attached public safety standard is made available to promote the timely dissemination of this information in an accurate manner to the public. “जान का अधकार, जी का अधकार” “परा को छोड न 5 तरफ” Mazdoor Kisan Shakti Sangathan Jawaharlal Nehru “The Right to Information, The Right to Live” “Step Out From the Old to the New” IS 1009 (1979): (wheat flour) Maida for General Purposes [FAD 16: Foodgrains, Starches and Ready to Eat Foods] “ान $ एक न भारत का नमण” Satyanarayan Gangaram Pitroda “Invent a New India Using Knowledge” “ान एक ऐसा खजाना > जो कभी चराया नह जा सकताह ै”ै Bhartṛhari—Nītiśatakam “Knowledge is such a treasure which cannot be stolen” IS : 1009 - 1979 Reaffirmed 2010 Indian Standard SI)ECII;ICArrION FOR MAIDA FOR (JENERAIJ PURPOSES (Second Revision) Third Reprint L)ECEMBER 2000 LJr)C 664.641.123 MAl © Copyright 1979 BUREAU OF INDIAN STANDARDS MANAK BHAVAN, C) BAHADUR SIIAH ZAFAR ~1ARG NEW DELHI 110002 Gr3 December 1979 IS 1009 - 1979 Indian Standard SPECIFICATION FOR l~IAIDA FOR GENERAL PURPOSES (Second Revision) Foodgrains and Foodgrain Products Sectional Commi t t ee , t\FDC 32 Chairman Rl'Jnestnt 11111 Dn B, R.
    [Show full text]
  • Maple Indian Cuisine.Pmd
    Appetizers Vegetarian 1. Vegetable Pakora Fresh vegetables dipped in a delicately spiced batter & fried to golden perfection .................................................$5.00 2. Aloo Tikki Mildly spiced minced deep fried potatoes with a touch of herbs ............................................................................. $4.00 3. Vegetable Samosas Crispy fried turnover deliciously filled with mildly spiced potatoes & green peas ............................................ $4.00 4. Cauliflower Manuchuriuan Cauliflower Manchurian is a tantalizing Indian appetizer made from cauliflower .......................................... $7.00 5. Special Papri Chatt A tangy sweet blend of chick peas, potatoes, papadies, a touch of choley, fresh yogurt and Indian black salt served chilled ................................................................................................................................................................$5.00 6. Special Aloo Tikki or Samosa Mildly spiced deep fried crisp pastries served with a topping of choley ............................................................... $6.00 7. Chili Paneer Marinated paneer cubes deep fried and cooked with red chillies, onions, and tomato sauce................................ $7.00 8. Chili Cauliflower Marinated Cauliflower deep fried and cooked with red chillies, onions, and tomato chili sauce ........................ $7.00 9. Panner 65 Spicy yet irresistibly delicious snack prepared by deep frying spicy paste coated paneer strips .................... $6.00
    [Show full text]