Drawing and Physico-Chemical Analysis of the Traditional Drink Preparation Method of Coastal Fishermen of Tamil Nadu

தமிழ்நாட்டின் கடலோர மீனவர்களின் பாரம்பரிய பானத்தின் தயாரிப்பு முறையை வரைபடுத்துதலும் இயற்பியல்-வேதியியல் பகுப்பாய்வும்

  • Tarani Muthusamy College of Food and Dairy Technology Tamil Nadu University of Veterinary and Animal Sciences, Chennai
  • Ayyavu Premnath Manokaran College of Food and Dairy Technology Tamil Nadu University of Veterinary and Animal Sciences, Chennai
Keywords: Traditional Drink, Sunda Porridge, Fermentation, Rice, Amylase Activity, Yeast

Abstract

The current work is to find out the processes and parameters for making a drink called Sundakanji, which is made with fermented rice. Chemical and microbiological experiments were carried out on porridge prepared with two types of processes called D1 and D2. Nutrients such as moisture (D1-95.87m, D2-0.98m), protein (D1-1.5mm D2-0.38m), fat (D1-8.1mm D2-0.38m), and fiber (D1-1.51mm D2-1.12m) Diagnosed during the third day. Other chemical tests, such as acidity and alcohol content, were performed for ten consecutive days. At the end of the study, T1 drink was much tastier and more fragrant when tested with longer days than T2, and with a greater sense of taste.

Published
2022-01-01
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