The Essence of Bengal’s Ethnic Sweetmeats: An Exploratory Journey through History, Tradition, and Culture

Sarkar, Tanmay; Salauddin, Molla; Paul, Arindam; Choudhury, Tanupriya; Chakraborty, Runu; Imran, Faisal

doi:10.1155/2023/5008420

Cited by 3 publications

(2 citation statements)

References 29 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Narkel Naru (Coconut Sweet Balls) is a popular dessert prepared with jaggery and shredded coconut. The mixture is shaped into little balls, which are then deep-fried till golden brown (Sarkar et al, 2023). narkel naru is a typical dessert served at key ceremonies and celebrations in Noakhali.…”

Section: Overview Of Local Food In Bangladeshmentioning

confidence: 99%

Prospects of Culinary Tourism in Bangladesh

Acharjee¹

2023

IJSB

View full text Add to dashboard Cite

This study demonstrates the potential for culinary tourism in Bangladesh by emphasizing the country’s rich culinary tradition, diversified food offers, and growing interest in food tourism. It also emphasizes the significance of authentic indigenous cuisine, which can distinguish Bangladeshi cuisine from other cuisines and enhance the image and reputation of the country. The study employs both primary and secondary data to collect insights from 250 respondents using a questionnaire survey with closed-ended questions about respondents’ demographic information, perceptions, and attitudes regarding culinary tourism in Bangladesh. The acquired data were assessed using computer tools such as Microsoft Excel and IBM SPSS 25, descriptive statistics, and multiple regression analysis. The findings of the study indicate that investment in Bangladesh’s culinary tourism sector can generate large economic returns and aid in promoting the country’s culture, history, and heritage overseas. The significance of preserving the authenticity of the local cuisine, attracting foreign tourists, and boosting the local economy was highlighted by the study’s findings. At the same time, it was acknowledged that development of the superstructure, food quality, and experience was significant. In order to restore these less influential parts and reconstruct the most crucial ones for the aim of growing culinary tourism, it is necessary for the policy makers to plan and act promptly. This study lays the groundwork for future research into the potential of culinary tourism in Bangladesh and how it can be utilized to achieve sustainable industry growth.

show abstract

Section: Overview Of Local Food In Bangladeshmentioning

confidence: 99%

Prospects of Culinary Tourism in Bangladesh

Acharjee¹

2023

IJSB

View full text Add to dashboard Cite

show abstract

“…Even additional environmental benefits will result from the planned development of regional cuisine employing environmentally sustainable methods. This approach ought to be considered a practical tool for fostering regional integration and conserving resources [11]. Humans are experiencing a variety of health issues as a result of numerous factors, including a lack of understanding about ethnic food composition, technology, changing dietary patterns, and societal beliefs about specific foods [12].…”

Section: Introductionmentioning

confidence: 99%

Traditional cereal-based cuisines from Himachal Pradesh Palampur region and their nutritional profile

Sharma,

Thakur,

Kalia

et al. 2024

J App Biol Biotech

View full text Add to dashboard Cite

An investigation of traditional food uses among people in Himachal Pradesh's Kangra district's Palampur region indicated an extensive diversity of divergence in regional dishes derived from cereals, pulses, dairy products, and tubers. A few popular cereal-based traditional recipes include Mithdu, Babroo, Gulgule, Sheera, and Meethi roti. The nutrient content of tali roti consumed by people in Himachal Pradesh's Palampur region was documented and analyzed. The raw materials, as well as recipes for traditional foods, were analyzed for their nutritional composition and consumer acceptability. According to the findings, maize flour had the highest moisture content (14.11%), whereas raw sheera had the highest protein content (13.38). Maize flour had the highest crude fat and crude fiber contents (4.14% and 2.26%, respectively). Wheat flour had the highest ash content (3.26%). Basmati rice had the highest total carbohydrate content (89.94%), whereas maize flour had the lowest (79.29%). Wheat flour had the highest phytic acid content (222.47 mg/100 g), whereas maize had the highest total phenol content (14.72 mg TAE/100 mg). Kidney beans had the highest phytic acid content (96.74 mg/100 g), whereas Bengal gram dhal had the lowest (37.99 mg/100 g). Chickpeas had the highest total phenol content (117.16 mg TAE/100 g), whereas kidney beans had the lowest (92.95 mg TAE/100 g). Kidney beans had the highest oxalates (0.91 mg/100 g), whereas chickpeas had the lowest (0.24 mg/100 g).

show abstract

Enhancing nutritional profile, antioxidant capacity, sensory characteristics, and shelf life of coconut snowball (Naru) through Borassus flabellifer endosperm substitution

Roy,

Sarkar,

Chakraborty

2024

Discov Food

View full text Add to dashboard Cite

Coconut snowball (Naru/ Ladoo) is a conventional Indian sweet made out of coconut endosperm and sugar/ jaggery. However, coconut snowball has a limited shelf-life (3–4 weeks) and lose their textural properties with time in refrigerated conditions, due to the presence of high amounts of saturated fatty acids. This present study is aimed to utilize tender endosperm (Talsas/ Nungu) of Palmyra palm (Borassus flabellifer) as an ingredient for coconut snowball to improve its nutritional and sensory attributes. In this study, the optimum cooking time, amount of coconut, and Talsas endosperm obtained through Box-Behnken model were 22.5 min, 52.25% and 22.5%, respectively. Fortification increased the levels of total polyphenol content, total flavonoid content, ferric reducing antioxidant activity, and 2, 2′-Azinobis (3-ethylbenzothiazoline-6 sulfonic acid) radical scavenging property by 45.39%, 3.25-fold, 6.68-fold and 2.34-fold, respectively. HPLC analysis of Naru samples revealed the presence of six polyphenols (kaemferol, myricetin, gallic acid, protocatechuic acid, quercetin, rutin). Additionally, in-vitro lipid digestibility, lipid oxidation studies microbiological analysis, and sensory studies were conducted to determine the role of Talsas endosperm substitution in coconut snowball. Based on these experiments, it can be concluded that fortification of Coconut Naru with Talsas endosperm significantly enhanced its nutritional profile, antioxidant capacity, sensory characteristics, and shelf life by only up to 75 days.

show abstract

The Essence of Bengal’s Ethnic Sweetmeats: An Exploratory Journey through History, Tradition, and Culture

Cited by 3 publications

References 29 publications

Prospects of Culinary Tourism in Bangladesh

Prospects of Culinary Tourism in Bangladesh

Traditional cereal-based cuisines from Himachal Pradesh Palampur region and their nutritional profile

Enhancing nutritional profile, antioxidant capacity, sensory characteristics, and shelf life of coconut snowball (Naru) through Borassus flabellifer endosperm substitution

Contact Info

Product

Resources

About