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Title: <i style="mso-bidi-font-style:normal">Chhang </i>- 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
<i style="mso-bidi-font-style:normal"><span style="font-size:9.0pt;font-family:"Times New Roman","serif"; mso-fareast-font-family:"Times New Roman";mso-bidi-font-family:Mangal; mso-ansi-language:EN-GB;mso-fareast-language:EN-US;mso-bidi-language:HI" lang="EN-GB">Chhang</span></i>
Issue Date: Jan-2012
Publisher: NISCAIR-CSIR, India
Series/Report no.: Int. Cl.<sup>8</sup>: C12 G, A47 G, A23B 9/00, A21D 2/00
Abstract: <i style="mso-bidi-font-style:normal">Chhang</i> is one of the important and indispensable barley based alcoholic beverage prepared and consumed by the people of Ladakh for centuries. <i style="mso-bidi-font-style:normal">Chhang</i> forms a part of sociocultural life and no social activities is complete without the beverage. It quenches thirst, gives energy and provides nutrition. <i style="mso-bidi-font-style: normal">Kholak</i> made of <i style="mso-bidi-font-style:normal">chhang</i> and barley flour is a preferred food of shepherds. Steps involve in <i style="mso-bidi-font-style:normal">chhang</i> preparation includes cleaning and boiling of barley grains, cooling, addition of starter culture, fermentation, filtration and blending. The beverage was analysed for alcohol content, <i style="mso-bidi-font-style:normal">p</i>H and titrable acidity using standard analytical methods. Results showed that the fermented beverage contains 5-7% alcohol, <i style="mso-bidi-font-style:normal">p</i>H 3.6 to 3.8, acidity 0.55 to 0.65%.
Description: 190-193
ISSN: 0975-1068 (Online); 0972-5938 (Print)
Appears in Collections:IJTK Vol.11(1) [January 2012]

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