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Title: Chhang - A barley based alcoholic beverage of Ladakh, India
Authors: Targais, Konchok
Stobdan, Tsering
Mundra, Sunil
Ali, Zulfikar
Yadav, Ashish
Korekar, Girish
Singh, Shashi Bala
Keywords: Alcoholic
Issue Date: Jan-2012
Publisher: NISCAIR-CSIR, India
IPC CodeInt. Cl.8: C12 G, A47 G, A23B 9/00, A21D 2/00
Abstract: Chhang is one of the important and indispensable barley based alcoholic beverage prepared and consumed by the people of Ladakh for centuries. Chhang forms a part of sociocultural life and no social activities is complete without the beverage. It quenches thirst, gives energy and provides nutrition. Kholak made of chhang and barley flour is a preferred food of shepherds. Steps involve in chhang preparation includes cleaning and boiling of barley grains, cooling, addition of starter culture, fermentation, filtration and blending. The beverage was analysed for alcohol content, pH and titrable acidity using standard analytical methods. Results showed that the fermented beverage contains 5-7% alcohol, pH 3.6 to 3.8, acidity 0.55 to 0.65%.
Page(s): 190-193
CC License:  CC Attribution-Noncommercial-No Derivative Works 2.5 India
ISSN: 0975-1068 (Online); 0972-5938 (Print)
Source:IJTK Vol.11(1) [January 2012]

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