scholarly journals ​​Process Standardization for Development and Quality Evaluation of Aromatic Black Rice Incorporated Idli

2021 ◽  
Author(s):  
Angam Raleng ◽  
Bhavesh Datla ◽  
Rebika Salam
Keyword(s):  
Black Gram ◽  
Black Rice ◽  
Process Standardization ◽  
Fermentation Time ◽  
North East India ◽  
Overall Acceptability ◽  
North East ◽  
Underutilized Crop ◽  
Sensory Parameters ◽  
Hedonic Scale

Background: Black rice also known as purple rice which is rich in anthocyanin, antioxidants, fiber, minerals etc. are abundantly found in Manipur. Black rice is an underutilized crop in Manipur and most parts of North East India although it regarded as the super food. The objective of the present study is to develop Idli by blending the aromatic black rice (Poireiton), white rice (IR20) and black gram (Urad Dal). Methods: The amount of black rice and IR20 are varied (5%, 10%, 15% and 20%) keeping the black gram level at 33% of the total weight. The best combination of formulated Idli is selected by analyzing the variations in fermentation volume, pH, colour values, sensory parameters and its overall acceptability. Sensory parameters of the developed idli are conducted by 9-point hedonic scale by 10 semi trained panel. Result: The Idli with black rice level of 10% and 12 hrs fermentation time has the highest overall acceptability in sensory evaluation. The best treatment of idli has a pH of 5.28, increased in the volume batter as 140% and color values as L*, a* and b* as 58.42, 5.92 and 10.51 respectively.

scholarly journals Proximate composition, texture analysis and sensory evaluation of keropok lekor formulated with herbs and spices

Food Research ◽  
2019 ◽  
pp. 635-639
Author(s):  
A.F.M.I.U. Zim ◽  
A. Akter ◽  
M.S. Ali ◽  
W.A. Anik ◽  
S. Ahmed ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Proximate Composition ◽  
Proximate Analysis ◽  
Traditional Food ◽  
Sensory Testing ◽  
Overall Acceptability ◽  
Significant Difference ◽  
Sensory Parameters ◽  
Hedonic Scale ◽  
Common Spices

Keropok lekor a fish-based sausage is a popular traditional food item in Terengganu state, Malaysia. This study aimed to develop a new flavor and taste of keropok lekor. Common spices such as cumin, coriander, cinnamon, cardamom, bay leaf, nutmeg, clove, onion, ginger, garlic were used to develop a new flavor of keropok lekor. A total of 5 samples, including two original and three developed keropok lekor samples were prepared. This study also evaluated the proximate composition of two raw samples (Original and developed). The results of the proximate analysis showed a significant difference (p<0.05) in all parameters except the fiber content. Hardness, springiness, and chewiness of the samples were measured by using TA-XTplus texture analyzer. There was a significant difference in the hardness level between original and developed sample. Finally, sensory evaluation according to six attributes such as color, odors, texture, flavor, taste and overall acceptability was done by 39 panelists. A 7-point hedonic scale ranging from “dislike very much” to “like very much” was employed in sensory testing. There was a significant difference (p<0.05) in all the sensory parameters evaluated. The results showed that most of the respondents preferred the developed samples over the original samples. Developed fried keropok lekor with bread crumb was the most acceptable one.

scholarly journals Development and evaluation of the retail cuts, yields and sensory properties of smoked grasscutter (Tryonomys swinderianus)

2014 ◽  
Vol 6 (1) ◽  
pp. 220-225
Author(s):  
Peter Akhere Ebabhamiegbebho ◽  
John Oamen Igene ◽  
Smith Etareri Evivie
Keyword(s):  
Sensory Evaluation ◽  
Benin City ◽  
Overall Acceptability ◽  
Significant Difference ◽  
Bush Meat ◽  
Retail Cuts ◽  
Sensory Parameters ◽  
Hedonic Scale ◽  
Meat Market

The study was carried out to develop retail cuts, evaluate the effect of the method of pelage (removal/scalding) on the yield and organoleptic quality of smoked grasscutter (Tryonomys swinderianus). Sixteen grass cutters were purchased from Abico bush meat market in Benin City, Nigeria. The pelages were removed by water and fire scalding. Some were brined in 15% salt solution for 3 hrs while others were not. The carcasses were cut into seven retail cuts. All samples were smoke-dried for 6 hrs. Sensory evaluation was done by a 12-man panelusing a 5-point hedonic scale. The results showed that there were significant differences (P<0.05) in the yield of fresh salted and non-salted grass cutter samples. There was also significant difference (P<0.05) in the smoked yield of salted smoked grasscutter with WSS giving the highest yield of 1.03 kg. The method of pelage removal did not have any significant effect (P>0.05) but there was significant effects in the smoked yields. Sensory evaluation showed significant differences (P<0.05) in the colour, tenderness, juiciness, flavor and overall acceptability. Salted samples had the highest scores all organoleptic properties. It was recommended that further studies be carried out to evaluate the effects of salting and smoking on economic and sensory parameters of other sources of bush meat in Nigeria.

scholarly journals Sensory Profiling of Pulpy Fruits Based Ready to Reconstitute Little Millet Smoothies

2020 ◽  
pp. 1-6
Author(s):  
B. Neeharika ◽  
W. Jessie Suneetha ◽  
B. Anila Kumari ◽  
M. Tejashree
Keyword(s):  
Sensory Attributes ◽  
Overall Acceptability ◽  
Little Millet ◽  
Daily Diet ◽  
Eating Out ◽  
Sensory Parameters ◽  
Hedonic Scale

Convenience foods are the now a big trend in the food business. The Indian ready to eat (RTE), ready to cook (RTC) and ready to serve (RTS) food segments have emerged from its early days of being a fringe alternative to home cooked meals or eating out. The underutilised little millet like other nutricereals is nutritionally superior to regularly consumed cereals. Malting of little millet enhances the digestibility, reduces the antinutritional components and can provide appropriate food-based strategy to derive nutrients maximally. Hence, a ready to reconstitute (RTR) smoothie mix was developed with a malted little millet that promotes the incorporation of nourishing drinks in daily diet. The suitability of mix to blend with fruit pulps viz. banana, papaya and pineapple in 1:1 and 1:2 ratio was assessed for its sensory parameters. The results revealed that the best scores for sensory attributes were for 1:1 blend except for appearance. Further, the overall acceptability scores of banana, papaya and pineapple smoothies on a hedonic scale of 9.0 were 8.37±0.09, 8.17±0.07 and 8.27±0.08 respectively indicating that the evaluated pulpy fruits were suitable for preparation of RTR smoothies.

Past Verses Present; Metamorphosis in Different Spheres of Guwahati: A Study of Srutimala Duara’s Mindprints of Guwahati

2020 ◽  
Vol 8 (2) ◽  
pp. 13
Author(s):  
Ankita Pandey
Keyword(s):  
Point Of View ◽  
Areca Nut ◽  
Medieval Period ◽  
River Bank ◽  
North East India ◽  
North East ◽  
The North ◽  
Indian State ◽  
The City ◽  
Beautiful City

Guwahati derives its name from the Assamese word “Guwa” means areca nut and “Haat” means market. However, the modern Guwahati had been known as the ancient Pragjyotishpura and was the capital of Assam under the Kamrupa kingdom. A beautiful city Guwahati is situated on the south bank of the river Bramhaputra. Moreover, It is known as the largest city in the Indian state of Assam and also the largest metropolis in North East India. It has also its importance as the gateway to the North- East India. Assamese and English are the spoken languages in Guwahati.  In 1667, the Mogul forces were defeated in the battle by the Ahom forces commanded by Lachut Barphukan. Thus, in a sense Guwahati became the bone of contention among the Ahoms, Kochas and the Moguls during the medieval period.  Guwahati the administrative headquarters of Lower Assam with a viceroy or Barbhukan was made by the Ahom king.  Since 1972 it has been the capital of Assam. The present paper will discuss the changes happened in Guwahati over the period of late 1970s till the present time. It will focus on the behavior of people, transformed temples, Panbazar of the city, river bank of Bramhaputra, old Fancy Bazaar, chaotic ways, festivals and seasons including a fifth man made season etc. It will also deal how over the years a city endowed with nature’s gifts and scenic views, has been changing as “a dirty city”. Furthermore, it will also present the insurgencies that have barged into the city. The occurrence of changes will be discussed through the perspective and point of view of Srutimala Duara as presented in her book Mindprints of Guwahati.

The Subaltern Speak- A Study On The Culture Of The Arunachalis With Special Reference To Mamang Dai’s The Legends Of Pensam

2019 ◽  
Vol 5 (4) ◽  
pp. 14-20
Author(s):  
Ms. Cheryl Antonette Dumenil ◽  
Dr. Cheryl Davis
Keyword(s):  
Special Reference ◽  
Small World ◽  
Natural World ◽  
Arunachal Pradesh ◽  
North East India ◽  
North East ◽  
Shared History ◽  
History Of ◽  
And Gender ◽  
Insight Into

North- East India is an under veiled region with an awe-inspiring landscape, different groups of ethnic people, their culture and heritage. Contemporary writers from this region aspire towards a vision outside the tapered ethnic channel, and they represent a shared history. In their writings, the cultural memory is showcased, and the intensity of feeling overflows the labour of technique and craft. Mamang Dai presents a rare glimpse into the ecology, culture, life of the tribal people and history of the land of the dawn-lit mountains, Arunachal Pradesh, through her novel The Legends of Pensam. The word ‘Pensam’ in the title means ‘in-between’,  but it may also be interpreted as ‘the hidden spaces of the heart’. This is a small world where anything can happen. Being adherents of the animistic faith, the tribes here believe in co-existence with the natural world along with the presence of spirits in their forests and rivers. This paper attempts to draw an insight into the culture and gender of the Arunachalis with special reference to The Legends of Pensam by Mamang Dai.

Value Addition Through Higher Education: With Special Reference To Skill Development In North East India

GIS Business ◽  
2019 ◽  
Vol 14 (6) ◽  
pp. 341-348
Author(s):  
Dr. Mini Jain ◽  
Dr. Mini Jain
Keyword(s):  
Higher Education ◽  
Skill Development ◽  
Development Program ◽  
Value Addition ◽  
Quality Initiatives ◽  
North East India ◽  
North East ◽  
The North ◽  
Skilled Manpower ◽  
The Status

In India, higher education is a need of hour. The excellence of Higher Edification decides the production of skilled manpower to the nation. Indian education system significantly teaching has not been tested too economical to form youths of our country employable in line with the requirement of job market. Despite the rise in range of establishments at primary, secondary and tertiary level our young educated folks don't seem to be capable of being used and recovering job opportunities. Reason being they need not non-heritable such skills essential for demand of the duty market. The present study is aimed at analyzing the status of higher education institutions in terms of Infrastructure, various courses of the institute, quality Initiatives and skill development program offered by the Institutes, in the North-East India region, so as to see whether the Higher Educational Institutes of this region are in the process of gradually developing the skills of the students in attaining excellence. The paper also laid emphasis on the measures adopted by these institutes for quality improvement, and to find out their role in combating the adversity acclaimed in the region, since this region’s development is impeded by certain inherent difficulties However, this paper focuses attention on high quality education with special emphasis on higher education for forward linkages through value addition.

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