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IJTK Vol.03(3) [July 2004] >


Title: Characterization of some traditional fermented foods and beverages of Himachal Pradesh
Authors: Thakur, Navdeep
Savitri
Bhalla, Tek Chand
Keywords: Traditional Foods
Traditional Beverages
Fermented Foods
Fermented Beverages
Tribals
Himachal Pradesh
Issue Date: Jul-2004
Publisher: CSIR
IPC CodeInt. Cl.7: A23L1/052, A23L1/105, A23L1/185, A23L1/187, A23L1/202
Abstract: Traditional fermented foods and beverages are very popular in the tribal and rural areas of Himachal Pradesh. A number of fermented foods and beverages were identified and the traditional fermentation processes were studied. Some of the popular fermented foods and beverages were analysed for their microbiological characteristics. The fermented products that are unique to the tribal and rural belts of Himachal are Bhaturu, Siddu, Chilra, Manna, Marchu, Bagpinni, Seera, Dosha, Sepubari, Sura, Chhang, Lugri, Daru, Angoori and Behmi. Besides source of nutrition, these fermented foods e.g. Bhaturu, constitute staple food in larger part of rural areas of Kullu, Kangra, Mandi and Lahaul & Spiti districts of the state while others are consumed during local festivals, marriages and special occasions. Traditional starter cultures like ‘Phab’ (dehydrated yeast formulations), ‘Treh’ (previously fermented wheat flour slurry) and ‘Malera’ (previously fermented wheat flour dough) are the inocula used in preparing fermented products. Microbiological studies revealed that species of Saccharomyces cerevisiae is a dominant microorganism in fermentation along with species of Candida, Leuconostoc and Lactobacillus. The ethanol content of some of the fermented beverages was also analysed.
Page(s): 325-335
ISSN: 0975-1068 (Online); 0972-5938 (Print)
Source:IJTK Vol.03(3) [July 2004]

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