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|Title:||<b>Characterization of some traditional fermented foods and beverages of Himachal Pradesh</b>|
Bhalla, Tek Chand
|Series/Report no.:||<b style="">Int.</b> <b style="">Cl.<sup>7</sup></b>: 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 <i style="">Bhaturu</i>, <i style="">Siddu, Chilra, Manna, Marchu, Bagpinni, Seera, Dosha, Sepubari, Sura, Chhang, Lugri, Daru, Angoori </i>and<i style=""> Behmi. </i>Besides source of nutrition, these fermented foods e.g. <i style="">Bhaturu</i>, 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 ‘<i style="">Phab</i>’ (dehydrated yeast formulations), ‘<i style="">Treh’</i> (previously fermented wheat flour slurry) and ‘<i style="">Malera</i>’ (previously fermented wheat flour dough) are the inocula used in preparing fermented products. Microbiological studies revealed that species of <i style="">Saccharomyces cerevisiae </i>is a dominant microorganism in fermentation along with species of <i style="">Candida,</i> <i style="">Leuconostoc</i> and <i style="">Lactobacillus</i>. The ethanol content of some of the fermented beverages was also analysed.|
|ISSN:||0975-1068 (Online); 0972-5938 (Print)|
|Appears in Collections:||IJTK Vol.03(3) [July 2004]|
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