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Relevant bibliographies by topics / Chutneys

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Academic literature on the topic 'Chutneys'

Author: Grafiati

Published: 4 June 2021

Last updated: 1 February 2022

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Journal articles on the topic "Chutneys"

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Bhuiyan, MHR. "Pickle and Chutney Development from Fresh Hog Plum (Spondias dulcis)." Journal of Environmental Science and Natural Resources 5, no. 2 (April 16, 2013): 67–72. http://dx.doi.org/10.3329/jesnr.v5i2.14604.

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The experiment was conducted to develop pickle and chutney from fresh hog plum fruit. The pickle was made with 5%, 10%, 15% and 20% salt concentration. The chutneys were made with 25%, 30%, 35% and 40% sugar concentration. Among them, the best pickle and chutney was identified on the basis of overall acceptability. The study showed that the color, flavor, texture and overall acceptability of different pickles and the chutneys were different. The pickle (P15) made with 15% salt and the chutney (C40) made with 40% sugar concentration was best among others of the similar product. Higher concentration of sugar and salt gives higher acceptability for chutney and pickle, respectively. Among different changes in chemical composition, moisture and vitamin C concentration were prominent during preparation of pickle and chutney. The moisture content was 59.69% and 43.08% for pickle and chutney respectively which were nearly two third to half of the initial concentration of fresh hog plum fruit. The storage stability was studied for both the products and it is seen that chutney (4 month) was lower than storage stability of pickle (5 month).DOI: http://dx.doi.org/10.3329/jesnr.v5i2.14604 J. Environ. Sci. & Natural Resources, 5(2): 67-72 2012

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Birch, David. "Postmodernist chutneys." Textual Practice 5, no. 1 (March 1991): 1–7. http://dx.doi.org/10.1080/09502369108582100.

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Rahman, A., MS Kayshar, M. Saifullah, and MB Uddin. "Evaluation of quality status and detection of adulterants in selected commercial pickles and chutneys based on consumer attitude and laboratory analysis." Journal of the Bangladesh Agricultural University 12, no. 1 (December 31, 2014): 203–9. http://dx.doi.org/10.3329/jbau.v12i1.21413.

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Quality of selected commercial pickles and chutneys were evaluated by conducting a baseline survey on the consumer attitude towards the products and analyzing the selected products for adulterants and performing sensory evaluation. The pickle and chutney samples were analyzed in selected accredited laboratories for the physicochemical parameters such as fluid portion percent by mass of the net mass, acidity as citric acid (% mg/gm), sodium benzoate (mg/Kg), arsenic (mg/Kg), Lead (mg/Kg), copper (mg/Kg), zinc (mg/Kg), tin (mg/Kg). The result showed that all the commercial samples have fluid portion within the BSTI range except samples D and E and all the heavy metals were below the detection level. In case of samples A and B acidity was lower than the optimum value. However, preservative used in the samples are much higher than that of accepted level. From the sensory and organoleptic evaluation it was found that the average scores obtained by the pickles and chutney products for colour & texture, taste & flavor, absence of defects and total scores were satisfactory in comparison to BSTI standard. Concerning to total energy content mango pickles sample A has greater energy content than sample B. Among chutneys sample C has greater energy content where sugar is the main source of energy. In conclusion, commercial pickle and chutney may be recommended as safe and fit for consumption as the values for quality and sensory parameters comply with the BSTI standards. The current views of consumers about the quality of commercial pickle and chutney obtained from the baseline survey has been proved wrong after comparing analyzed values with those standards. DOI: http://dx.doi.org/10.3329/jbau.v12i1.21413 J. Bangladesh Agril. Univ. 12(1): 203-209, June 2014

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Rolfson, Terri. "Curries, Chutneys, and Imperial Britain." Constellations 8, no. 2 (July 13, 2017): 1–9. http://dx.doi.org/10.29173/cons29329.

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Mohabir, Rajiv. "Chutneyed Poetics: Reading Diaspora and Sundar Popo’s Chutney Lyrics as Indo-Caribbean Postcolonial Literature." Anthurium A Caribbean Studies Journal 15, no. 1 (February 12, 2019): 4. http://dx.doi.org/10.33596/anth.353.

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Giri, Shobha, Vaishnavi Kudva, Kalidas Shetty, and Veena Shetty. "Prevalence and Characterization of Extended-Spectrum β-Lactamase-Producing Antibiotic-Resistant Escherichia coli and Klebsiella pneumoniae in Ready-to-Eat Street Foods." Antibiotics 10, no. 7 (July 13, 2021): 850. http://dx.doi.org/10.3390/antibiotics10070850.

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As the global urban populations increase with rapid migration from rural areas, ready-to-eat (RTE) street foods are posing food safety challenges where street foods are prepared with less structured food safety guidelines in small and roadside outlets. The increased presence of extended-spectrum-β-lactamase (ESBL) producing bacteria in street foods is a significant risk for human health because of its epidemiological significance. Escherichia coli and Klebsiella pneumoniae have become important and dangerous foodborne pathogens globally for their relevance to antibiotic resistance. The present study was undertaken to evaluate the potential burden of antibiotic-resistant E. coli and K. pneumoniae contaminating RTE street foods and to assess the microbiological quality of foods in a typical emerging and growing urban suburb of India where RTE street foods are rapidly establishing with public health implications. A total of 100 RTE food samples were collected of which, 22.88% were E. coli and 27.12% K. pneumoniae. The prevalence of ESBL-producing E. coli and K. pneumoniae was 25.42%, isolated mostly from chutneys, salads, paani puri, and chicken. Antimicrobial resistance was observed towards cefepime (72.9%), imipenem (55.9%), cefotaxime (52.5%), and meropenem (16.9%) with 86.44% of the isolates with MAR index above 0.22. Among β-lactamase encoding genes, blaTEM (40.68%) was the most prevalent followed by blaCTX (32.20%) and blaSHV (10.17%). blaNDM gene was detected in 20.34% of the isolates. This study indicated that contaminated RTE street foods present health risks to consumers and there is a high potential of transferring multi-drug-resistant bacteria from foods to humans and from person to person as pathogens or as commensal residents of the human gut leading to challenges for subsequent therapeutic treatments.

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Abdullah, Abdullah, Shujaul Mulk Khan, Andrea Pieroni, Aminul Haq, Zahoor Ul Haq, Zeeshan Ahmad, Shazia Sakhi, et al. "A Comprehensive Appraisal of the Wild Food Plants and Food System of Tribal Cultures in the Hindu Kush Mountain Range; a Way Forward for Balancing Human Nutrition and Food Security." Sustainability 13, no. 9 (May 8, 2021): 5258. http://dx.doi.org/10.3390/su13095258.

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The tribal belt of the Hindu Kush mountains is famous for its unique culture, ethnography, wild food plants, food systems, and traditional knowledge. People in this region gather wild plants and plant parts using them directly or in traditional cuisine, or sell them in local markets. However, there is a huge lack of documentation of the food system, particularly that related to wild food plants (WFP). In the current study, we focus on the uses and contributions of WFPs in the traditional tribal food system of the Hindu Kush valleys along the Pakistan–Afghanistan border. Ethnobotanical data were gathered through questionnaire surveys of 84 informants, including 69 men and 15 women, belonging to 21 different villages of the chosen area. In tribal societies men and women rarely mix and thus very few women took part in the surveys. We documented 63 WFP species belonging to 34 botanical families, of which 27 were used as vegetables, 24 as fruits, six in different kinds of chutneys (starters), and six as fresh food species. Fruits were the most used part (41%), followed by leaves (24%), aerial parts (24%), seeds (7%), stems (3%), and young inflorescences (1%). The reported uses of Carthamus oxyacantha, Pinus roxburghii seeds, and Marsilea quadrifolia leaves are novel for the gastronomy of Pakistan. The results reveal that WFPs provide a significant contribution to local food systems and play a role in addressing human nutritional needs, which are usually not met through farming practices. The tribal peoples of the Hindu Kush use WFPs for their nutritional value, but also as a cultural practice—an inseparable component of the tribal community’s lifestyle. This important traditional knowledge about the gathering and consumption of WFPs, however, is eroding at an alarming rate among younger generations due to the introduction of fast-food, modernization, and globalization. Therefore, appropriate strategies are imperative not only to safeguard traditional plants and food knowledge and practices, as well as the cultural heritage attached to them, but also to foster food security and thus public healthcare via local wild foods in the region.

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Fekete, Katalin, Renáta Honfi, and Zoltán Pap. "Mycorrhizal inoculation of onion (Allium cepa l.) in the early developement stages." Review on Agriculture and Rural Development 7, no. 1-2 (November 1, 2019): 49–54. http://dx.doi.org/10.14232/rard.2018.1-2.49-54.

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The onion (Allium cepa) is one of the most widely cultivated vegetables. As a food item, it is usually served cooked, as a vegetable or part of a prepared savoury dish, but can also be eaten raw or used to make pickles or chutneys. Mycorrhiza fungi are special fungi, which live in connection with plant roots. These are symbiotic fungi which have three main types: arbuscular mycorrhiza (AM), ectomycorrhiza and ectendomycorrhiza. AM are probably the most widespread plant symbionts and are formed by 80–90% of land plant species. Crops inoculated with AM have higher yield and quality, and those plants react to stress factors better (e.g. drought, high temperature). Several Allium spp. responded with growth promotion on AM inoculation. According to studies AM fungi also has a positive effect on nutrient content. The aim of our experiment was to find an appropriate method for inoculation of onion seedlings, and define the minimum time for the appearance of symbiosis under greenhouse conditions. The experiment took place at Szent István University Faculty of Horticultural Science, at the experimental glasshouse of the Department of Vegetable and Mushroom growing, from 11th September 2017. We used Daytona F1 onion seeds, the media was Latagro KB2 type peat and two types of mycorrhizal products: MycoGrow and Aegis Irriga. The experiment was made with 12 treatments with 30-30 seeds per each treatment. During the experiment, chemically treated and non-treated seeds were used. The seedlings were sampled 5, 7 and 14 weeks after sowing, 5-5 seedlings from each treatment per time. Altogether 96 painted and prepared samples were checked, each with 3-3 roots with a Zeiss Axio Imager A2 microscope. The results showed the appearance of mycorrhizal fungi in a few treatments. In our examination not only typical AM fungi were found, but also in a treatment we found hyphaes with big amount of septas. The results show opportunity of artificially infecting transplants after a few weeks with mycorrhizal products. However, continuing the experiment is necessary with some modification of the factors, to make the procedure more effective.

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Mummaleti, Gopinath, and Vimala Beera. "Formulation and Sensory Evaluation of Flax Seed Chutney Powder." Indian Journal of Nutrition and Dietetics 56, no. 3 (July 1, 2019): 243. http://dx.doi.org/10.21048/ijnd.2019.56.3.23550.

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<p>The flax seeds are very important in regular diet for humans especially for females. They increase nutrient absorption, help in weight loss, gluten free, rich in antioxidants and omega 3 fatty acids. Owing to these health benefits, dietitians and doctors advise to take flax seeds every day. However, most people especially youngsters may not show interest to take raw flax seeds. Chutney powder made with flax seeds is a best alternative way of consumption highly palatable and nutritious to incorporate in regular diet. Chutney powder of different formulations is made with flax seed, peanuts or black gram, red chilies and spices. Sensory analysis was conducted among the trained and untrained panelists on various sensory attributes and proximate analysis was carried out to assess the nutritional value of bestaccepted chutney powder. From the sensory analysis, it could be concluded that most of the consumers liked the flax seed-groundnut chutney powder made with 20% groundnut and 15% black gram. The chutney powder has good considerable amounts of protein content from 19 to 21%. The study mainly intended to make a healthy palatable product with flax seed, which can be consumed by all groups of people and easy to consume than raw flax seed. The value added flax seed product can be incorporated in daily diet. The product is thus important for changing lifestyle and for consumers heading towards a healthy lifestyle.</p>

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Manuel, Peter. "Chutney and Indo-Trinidadian cultural identity." Popular Music 17, no. 1 (January 1998): 21–43. http://dx.doi.org/10.1017/s0261143000000477.

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Since the early 1980s Indian diasporic communities have attained sufficient size, affluence, self-awareness and generational distance from South Asia to have created a set of popular music styles that are autonomous and distinctive rather than strictly derivative of Indian models. While the bhangra music of British Punjabis has attracted some scholarly and journalistic attention, chutney, a syncretic Indo-Caribbean popular music and dance idiom, is little known outside its own milieu. This article constitutes a preliminary socio-musical study of chutney.

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Dissertations / Theses on the topic "Chutneys"

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Claassens, Hester Wilhelmina. "Die geskiedenis van Boerekos 1652-1806." Thesis, Pretoria : [s.n.], 2003. http://upetd.up.ac.za/thesis/available/etd-06142004-094752.

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Mendes, Francisca da Silva. "Desenvolvimento de novos produtos e análise e otimização da pasta de azeitona na empresa Meia Dúzia®." Master's thesis, 2019. http://hdl.handle.net/10773/29255.

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O estágio curricular no âmbito desta tese de mestrado foi realizado na empresa meia.dúzia®, especializada na produção de doces de fruta com sabores tipicamente portugueses e embalados em bisnagas de alumínio. Para o ano letivo definiram-se três objetivos principais sendo que o primeiro passava por conhecer a realidade empresarial. A aquisição de conhecimentos e competências na produção destes produtos surgiu através da participação ativa nas várias atividades da empresa, nomeadamente as várias etapas de produção, higienização, embalamento e rotulagem dos produtos. O segundo objetivo deste estágio passa pela análise e otimização das pastas de azeitona. Notou-se o surgimento de bisnagas opadas, que pode ser um indicador de contaminação microbiológica, comprometendo a segurança e qualidade do produto. Para tentar detetar diferenças na composição de 4 amostras de pasta de azeitona diferentes (pasta Negrinha do Douro, opada e conforme; pasta Galega com Figo, opada e conforme), realizou-se uma análise FTIR, por este ser um método simples, rápido e económico. Com esta análise percebemos que é possível distinguir não só as duas variedades de pasta, mas também é possível encontrar diferenças na composição de bisnagas opadas e não opadas. Depois da análise à composição da pasta, testámos um novo método de produção, que consistia em submeter as azeitonas a um processamento térmico, com o objetivo de otimizar o produto e evitar o seu desperdício. Verificou-se que a Pasta de Azeitona Negrinha do Douro perdeu, em média, 8,34% de humidade, ao ser cozinhada, mas passados 2 meses da sua produção notou-se que parte das bisnagas continuavam a opar. Futuramente continuará a produzir-se pasta de azeitona com este novo método, mas com uma percentagem de sal maior para tentar reduzir possíveis contaminações. Por fim, o terceiro objetivo, seria o desenvolvimento de novos produtos. Este objetivo surge da necessidade de constante inovação que é fundamental para o crescimento da empresa, bem como da vontade de criar novos produtos que vão de encontro às atuais tendências de mercado. O processo de desenvolvimento de novos produtos passou por diferentes etapas, desde a geração de ideias até aos testes preliminares e análise sensorial. No total testaram-se 6 cremes de chocolate, 12 chutneys e 4 doces de fruta. No próximo ano está previsto que se avance com a comercialização de alguns dos sabores testados.
This curricular internship was carried out at the company meia.dúzia®, that is specialized in the production of fruit jams in tubes, with typical Portuguese flavors. The internship had three major goals: the first one was getting to know the company and its context in business terms. The acquisition of knowledge and skills related to the production of these products came through active participation in the various activities of the company, namely in the various stages of production, cleaning, packaging and labeling of products. The second goal of this internship was the analysis and optimization of olive paste. It had been noticed that swollen tubes were a common occurrence, probably due to microbiological contamination, which was jeopardizing the product safety and quality. In order to detect differences in the composition of 2 different olive paste samples (olive paste “Negrinha do Douro” - swollen and normal tube; olive paste “Galega” with fig - swollen and normal tube) an FTIR analysis was carried out. Using this simple, fast and cheap method it was possible to distinguish not only the two varieties of olive paste, but also to find differences in the composition of swollen and non-swollen tubes. After analyzing the composition of the paste, a new production method was tested, which consisted of heat treatment of the olives, in order to optimize the product and avoid the product waste. The olive paste “Negrinha do Douro” lost, on average, 8.34% moisture when treated in this way. However, after 2 months storage some tubes continued to swell. In the future olive paste will continue to be produced with this new method, but with a higher salt content in order to try to reduce possible microbial growth and spoilage. The third and final goal was the development of new products. This comes from the constant need for innovation that is fundamental for a company’s growth, as well as the desire to create new products that meet current market trends. The process of developing new products went through different stages: idea generation; preliminary testing and finally sensory analysis. In total 6 chocolate creams, 12 chutneys and 4 fruit jams were tested. Next year it is expected to move forward with the commercialization of some of the flavors tested.
Mestrado em Bioquímica

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Claassens, Hester Wilhelmina. "Die geskiedenis van Boerekos 1652-1806 (Afrikaans)." Thesis, 2006. http://hdl.handle.net/2263/25523.

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The foundation of Cape cookery, called Boerekos, has been researched in "The history of Boerekos 1652-1806". It was found that in 1652 a European food culture was brought to the Cape of Good Hope when the Dutch established a revictualing station there. The development of the European community that stemmed from this was investigated. Recipes for soup, fish, meat, eggs, vegetables, fruit, grain products and drinks as well as the herbs and spices used by this community, were researched. As the origin of the various dishes, still known as Boerekos in the twentieth century, was traced, it was found that the Cape cookery to which the name Boerekos was eventually applied, was in fact of European origin with the main contributors being Dutch, German and French speaking people. These cultures had strong roots in Roman, Persian and Arabian cookery. An investigation of the food cultures of the eastern countries from which the slaves that were brought to the Cape originated, proved that the current perception, that the slaves brought the art of spice cooking and certain dishes such as bobotie to the Cape, is without any substance. It was found that most poor people in these eastern countries did not use any spices other than chillies, ginger and turmeric in their cooking. The slaves brought no culinary expertise to the Cape; on the contrary, it was in the kitchens of the Cape that they learned to use spices in cooking.
Thesis (DPhil)--University of Pretoria, 2005.
Historical and Heritage Studies
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Books on the topic "Chutneys"

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Chutneys & relishes. San Francisco: Chronicle Books, 1995.

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Chutneys and relishes. New York: Simon & Schuster, 1995.

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Jones, Bridget. Jams, pickles & chutneys. Twickenham: Hamlyn, 1986.

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Schlesinger, Chris. Salsas, sambals, chutneys & chowchows. New York: William Morrow, 1993.

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Schlesinger, Chris. Salsas, Sambals, Chutneys & Chowchows. New York: HarperCollins, 2009.

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Schlesinger, Chris. Salsas, sambals, chutneys & chowchows. New York: William Morrow and Co., 1995.

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Gogate, Sunita. Romancing the chilli: Chillies & chutneys. New Delhi: Rupa Publications India, 2012.

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Indian chutneys, raitas, pickles & preserves. Wellingborough, Northamptonshire: Thorsons Pub. Group, 1986.

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Jams, preserves and chutneys handbook. London: Grub Street, 2002.

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Harrods book of jams, jellies & chutneys. London: Ebury, 1986.

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Book chapters on the topic "Chutneys"

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Waxman, Jonathan. "Chutney Wars." In MacLeod's Introduction to Medicine, 165–82. London: Springer London, 2013. http://dx.doi.org/10.1007/978-1-4471-4522-6_11.

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Smale, David. "‘Rising from My Pages Comes the Unmistakable Whiff of Chutney’: Reviews of Midnight’s Children and The Satanic Verses." In Salman Rushdie, 12–33. London: Macmillan Education UK, 2001. http://dx.doi.org/10.1007/978-1-137-03631-5_2.

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"- Salsas, Relishes, and Chutneys." In The Working Garde Manger, 84–103. CRC Press, 2012. http://dx.doi.org/10.1201/b13692-8.

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"Chutneys, Pickles, And Relishes." In My Bombay Kitchen, 221–40. University of California Press, 2019. http://dx.doi.org/10.1525/9780520933378-013.

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"Pure Chutney." In Bombay--London--New York, 131–54. Routledge, 2013. http://dx.doi.org/10.4324/9780203954157-14.

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"Fruit Pickles and Chutney." In Asian Foods, 310–13. CRC Press, 1999. http://dx.doi.org/10.1201/9781482278798-89.

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Baksh, Darrell Gerohn. "From Devi to Diva: Indo-Caribbean Women Rising in Trinidad’s Chutney Soca." In Carnival Is Woman, 139–58. University Press of Mississippi, 2019. http://dx.doi.org/10.14325/mississippi/9781496825445.003.0008.

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This chapter explores the conflicts and complexities of Indo-Caribbean femininity at a moment when the Indo-Caribbean woman is breaking away from embodiments of devi, traditional models of female representation strongly tied to religious patriarchy, to diva, a contemporary persona publicly expressed in the realm of chutney soca, a popular form of Indo-Caribbean music that has absorbed the Carnival aesthetic in Trinidad.

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Boyce, Charlotte. "Onions and honey, roast spiders and chutney." In Food, Drink, and the Written Word in Britain, 1820–1945, 38–62. Routledge, 2017. http://dx.doi.org/10.4324/9781315183091-3.

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"“Take a Little Chutney, Add a Touch of Kaiso”." In Mobilizing India, 85–123. Duke University Press, 2006. http://dx.doi.org/10.1215/9780822388425-005.

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"“Take a Little Chutney, Add a Touch of Kaiso”:." In Mobilizing India, 85–124. Duke University Press, 2006. http://dx.doi.org/10.2307/j.ctv125jp49.8.

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Conference papers on the topic "Chutneys"

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Light, Ann, Ian Wakeman, Jon Robinson, Anirban Basu, and Dan Chalmers. "Chutney and relish." In the 22nd Conference of the Computer-Human Interaction Special Interest Group of Australia. New York, New York, USA: ACM Press, 2010. http://dx.doi.org/10.1145/1952222.1952268.

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