Studies on Acceptability, Chemical Composition and Cost Structure of Kheer Prepared from Cow Milk Blended with Coconut Milk

Barela, S.R.; Shelke, R. R.

doi:10.20546/ijcmas.2017.611.297

Cited by 2 publications

(1 citation statement)

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“…The kheer is a sweet dish popularly called payasam in south India, which is consumed in all parts of the country with different names [30]. Formulation of kheer with mapillai samba rice and coconut milk makes it more healthy and nutritious.…”

Section: Mapillai Samba Rice Kheermentioning

confidence: 99%

Formulation and Nutritional Assessment of Recipes En Route for Awareness of Coarse Rice Consumption

Arun¹

2019

Protecting Rice Grains in the Post-Genomic Era

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Rice is one of the oldest domestic crops being consumed by the human kind centuries back; it has been popular and a common staple food for people across the world. Rice grain has undergone various genetic evolutions for centuries. Presently, a variety of crops are grown with altered genetic nature, induced with highly toxic fertilizers and chemical insecticides. The quantity of harvest is more concerned than the quality of the grains. Being the staple food for millions of people in Asian countries, it has been portrayed as the main cause for many deadly diseases. The chapter involves in creating awareness in rice consumption through formulating healthy common recipes formulated and infused with coarse rice varieties.

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Section: Mapillai Samba Rice Kheermentioning

confidence: 99%

Formulation and Nutritional Assessment of Recipes En Route for Awareness of Coarse Rice Consumption

Arun¹

2019

Protecting Rice Grains in the Post-Genomic Era

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Nutritional characteristics and phytochemical screening of traditional panai (Borassus flabellifer) olai kozhukattai

Dharini

Mithul

Gokul

et al. 2021

jfdr

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Panai Olai Kozhukattai (POK) or simply palm leaf dumpling is a traditional south Indian delicacy which is very much popular in Tamil Nadu, India. POK preparation by traditional methods involves mixing all the ingredients to form a thick paste, which is then wrapped in tender palm leaf strips and cooked using steam under pressure. The present paper is the first-ever attempt on studying the nutritional characteristics of POK. MATERIAL AND METHODS: The nutritional analysis of POK involves proximate analysis, and vitamin and mineral composition. RESULTS: The proximate analysis results demonstrated that POK is nutritionally predominant over the other South Indian breakfast foods. High levels of fat-soluble vitamins were present in POK. Water-soluble vitamins including niacin, pyridoxine, thiamine, and riboflavin were found in POK and with a high percentage of riboflavin. Among the mineral elements analyzed, the concentration of potassium in POK sample was the highest followed by magnesium, phosphorous, manganese, zinc, iron, and selenium. The study also documented a protocol of POK preparation. It is believed that the steaming in the palm leaves gives the palm leaf flavor to POK and it also transfers phytonutrients into the product from the palm leaves. Hence, the paper also focuses on investigating the presence of essential bioactive compounds in POK using qualitative phytochemical tests. The phytochemical screening of methanol extracts of POK revealed the presence of certain phytochemicals such as flavonoids, alkaloids, glycosides, and saponins and total flavonoid content of POK was estimated to be 148.25 mg/100 g. CONCLUSION: Overall, the study leads to the documentation of a preparation protocol along with the nutritional and phytochemical aspects of traditional POK with a view to promoting its consumption in other parts of the world.

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Studies on Acceptability, Chemical Composition and Cost Structure of Kheer Prepared from Cow Milk Blended with Coconut Milk

Cited by 2 publications

References 0 publications

Formulation and Nutritional Assessment of Recipes En Route for Awareness of Coarse Rice Consumption

Formulation and Nutritional Assessment of Recipes En Route for Awareness of Coarse Rice Consumption

Nutritional characteristics and phytochemical screening of traditional panai (Borassus flabellifer) olai kozhukattai

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