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Journal articles on the topic 'Chutneys'

Author: Grafiati

Published: 4 June 2021

Last updated: 1 February 2022

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1

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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2

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

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3

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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4

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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5

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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6

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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7

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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8

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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9

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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10

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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11

Maharaj, Niala. "The Queen of Coconut Chutney." Wasafiri 33, no. 2 (April 3, 2018): 86–90. http://dx.doi.org/10.1080/02690055.2018.1431188.

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12

Desiana Nuriza Putri, Muhammad Husa, Elfi Anis Saati. "Study of utilization three varieties of mango and concentration of apple vinegar towards physicochemical characteristics of mango chutney." Food Technology and Halal Science Journal 1, no. 1 (January 13, 2019): 4. http://dx.doi.org/10.22219/fths.v1i1.7542.

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Abstract. Chutney is a native Indian processed product, made from cuts of fruits or vegetables and nuts cooked in a sweet, sour and spice mixture. The quality requirements of chutney are influenced by the use of raw materials herbs and spices. The purpose of this study was to determine the response of three varieties of mango and its interaction with concentration of apple vinegar towards physicochemical characteristics of mango chutney. The experimental design of this study used a nested design with two factors. The first factor was three varieties of mango consisting of podang mango, gadung, and kweni and the second factor was the concentration of apple vinegar (5%: 10%: 15%).Parameters analyzed were moisture content, ash content, vitamin C, total soluble solids, total titrated acids, pH, crude fiber, antioxidant activity, color intensity, topicality and hedonic test (flavor, aroma, and appearance). The study showed that differences in mango varieties and apple vinegar concentration did not interact with moisture content, ash content, total soluble solids, total titrated acids, vitamin C, crude fiber, antioxidant activity, pH, color intensity, topicality and hedonic test. The differences in mango varieties significantly affected on water content, color intensity (L and a+), topicality, and hedonic test, whereas the difference of apple vinegar concentration had no significant effect on ash content, pH, total soluble solids, total titrated acids, vitamin C, crude fiber, and antioxidant activity. The optimum composition based on De Garmo test chutney made from gadung mango and 5% apple vinegar (G2C1) with moisture content 23,50 %, ash content 3,15 % vitamin C 0,10 %, total titrated acid 0,75 %, crude fiber 7,05 %, total soluble solids 4,60 ºbrix, ph 4,31 %, antioxidant activity 93,67 %, colour intensity: lightness (L) 36,13, redness (a+ ) 4,67 and yellowness ( b+) 10,00, Topicality 10,67 cm, and hedonic test : appearance 2,13 %, aroma 3,30 % and flavor 2,97 %.

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13

Jyothirmayi, Tummala, Galla Narsing Rao, and Dubasi Govardhana Rao. "Studies on instant raw tamarind chutney powder." Journal of Foodservice 17, no. 3 (June 2006): 119–23. http://dx.doi.org/10.1111/j.1745-4506.2006.00027.x.

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14

Reck, Isabela Maria, Lígia Gomes Melchior, Mônica Regina da Silva Scapim, Grasiele Scaramal Madrona, and Lucineia Aparecida Cestari Tonon. "Blackberry (Rubus spp.) chutney manufacturing aiming its antioxidant potential." Brazilian Journal of Food Research 9, no. 2 (December 31, 2018): 105. http://dx.doi.org/10.3895/rebrapa.v9n2.3644.

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15

BIDWE, ASHWINI, and TASNEEM NAHEED KHAN. "Acceptability and nutrient composition of drumstick leaves powder chutney." FOOD SCIENCE RESEARCH JOURNAL 8, no. 2 (October 15, 2017): 214–18. http://dx.doi.org/10.15740/has/fsrj/8.2/214-218.

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16

LEVENT, OKAN. "Gün kurusu kayısılardan üretilen kayısı chutney örneklerinin bazı fizikokimyasal." Journal of Agricultural Faculty of Gaziosmanpasa University 38, no. 2021-1 (January 1, 2021): 60–64. http://dx.doi.org/10.13002/jafag4764.

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17

Prasoona, J., B. Anila Kumari, Supta Sarkar, V. Kavitha Kiran, and R. Swamy. "Development of carrot and beetroot greens incorporated instant chutney powder." International Journal of Chemical Studies 8, no. 4 (July 1, 2020): 2275–78. http://dx.doi.org/10.22271/chemi.2020.v8.i4z.9970.

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18

Singhania, Nisha, Priyanka Kajla, Sunil Bishnoi, Aradhita Barmanray, and Ronak . "Development and storage studies of wood apple (Limonia acidissima) chutney." International Journal of Chemical Studies 8, no. 1 (January 1, 2020): 2473–76. http://dx.doi.org/10.22271/chemi.2020.v8.i1al.8639.

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19

Bhardwaj, Rashmi, Rakesh Gehlot, Diwakar Mishra, Simran Arora, and Sucheta Sucheta. "Physico-chemical Quality Changes in Guava Jamun Chutney During Storage." Biosciences, Biotechnology Research Asia 13, no. 4 (December 22, 2016): 2269–72. http://dx.doi.org/10.13005/bbra/2393.

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20

Biswas, MM Hasan, B. Ahmed, MLJ Taneya, and MB Uddin. "Development of preservation by processing technologies of BAU kul." Journal of the Bangladesh Agricultural University 12, no. 1 (December 31, 2014): 143–52. http://dx.doi.org/10.3329/jbau.v12i1.21404.

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This study reports on processing of jam, jelly and chutney from BAU kul and assessing the products shelf life and food value. This study was conducted in the laboratory of the Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh. The fruits were collected from the local market and the pulp was extracted and analyzed for proximate composition. The proximate analysis of BAU kul pulp showed 86.12% moisture, 19.00% TSS, 06.04% reducing sugar, 15.16 % non-reducing sugar, 21.20% total sugar, 01.35% ash, 04.50PH, 00.44% acidity and 65mg/100g vitamin C. A total three types of products each with 3 different formulations were prepared and packed in appropriate packaging for storage studies. Products were stored at room temperatures and change their physical and chemical condition during storage was observed at an interval of 30 days for a period of four months. A taste panel consisting 10 panelists studied the acceptability of the samples. The consumers preferences were measured by statistical analysis of the scores obtained from the responses of the taste panel. Among the samples jam of (TSS 65.50%, pectin 0.5%, PH 3.10), jelly of (TSS 66.50%, pectin 0.5% and PH 3.15) and chutney of (TSS 65.5%, PH 3.20) were awarded the highest scores by the panelists. DOI: http://dx.doi.org/10.3329/jbau.v12i1.21404 J. Bangladesh Agril. Univ. 12(1): 143-152, June 2014

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21

Segliņa, D., I. Krasnova, A. Olsteine, I. Urbanaviciute, and E. Kaufmane. "Development of meat dressing chutney applying various fruit processing by-products." Acta Horticulturae, no. 1292 (October 2020): 79–86. http://dx.doi.org/10.17660/actahortic.2020.1292.11.

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22

PRABHAKARA RAO, P. G., G. NARSING RAO, A. SATYANARAYANA, and D. G. RAO. "STUDIES ON CHUTNEY POWDERS BASED ON TAMARIND (TAMARINDUS INDICA L.) LEAVES." Foodservice Research International 15, no. 1 (March 2004): 13–24. http://dx.doi.org/10.1111/j.1745-4506.2004.01512.x.

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23

BALASWAMY, K., T. JYOTHIRMAYI, and D. G. RAO. "STUDIES ON PREPARATION OF CURRY LEAF (MURRAYA KOENIGII L.) CHUTNEY POWDER." Foodservice Research International 14, no. 3 (April 2004): 175–87. http://dx.doi.org/10.1111/j.1745-4506.2004.tb00188.x.

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24

Shakir, K. A. Faseehuddin, and Basavaraj Madhusudhan. "Hypocholesterolemic and hepatoprotective effects of flaxseed chutney: Evidence from animal studies." Indian Journal of Clinical Biochemistry 22, no. 1 (March 2007): 117–21. http://dx.doi.org/10.1007/bf02912893.

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25

Ghisyawan, Krystal N., and Preity R. Kumar. "Queer Tactility: Same-sex Intimacies between Women in Chutney and Soca Music." Middle Atlantic Review of Latin American Studies 4, no. 2 (December 27, 2020): 87. http://dx.doi.org/10.23870/marlas.292.

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26

Meena, Sumitra Kumari, M. Agrawal, C. M. Balai, and Jyoti Meena. "Antioxidant Potential of Traditional Rajasthani Chilli Garlic Chutney and its Shelf Life." International Journal of Current Microbiology and Applied Sciences 6, no. 7 (June 10, 2017): 3898–904. http://dx.doi.org/10.20546/ijcmas.2017.607.402.

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27

Chand, Asha. "The Fiji Indian Chutney Generation: The Cultural spread between Fiji and Australia." International Journal of Media & Cultural Politics 3, no. 2 (June 7, 2007): 131–48. http://dx.doi.org/10.1386/macp.3.2.131_1.

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28

Rao, Pamidighantam Prabhakara, Galla Narsing Rao, Kripanand Sathiya Mala, Karakala Balaswamy, and Akula Satyanarayana. "Preparation and storage stability of flaxseed chutney powder, a functional food adjunct." Journal of Food Science and Technology 50, no. 1 (January 20, 2011): 129–34. http://dx.doi.org/10.1007/s13197-011-0235-1.

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29

Thakur, Arti, Somvir Singh, and Sunil Puri. "Exploration of Wild Edible Plants Used as Food by Gaddis-A Tribal Community of the Western Himalaya." Scientific World Journal 2020 (February 21, 2020): 1–6. http://dx.doi.org/10.1155/2020/6280153.

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A survey of wild edible plants of Gaddi tribes of Himachal Pradesh was carried out in Chamba and Kangra districts of Himachal Pradesh located in Western Himalayas. The inhabitants subsisted primarily on pastoralism and agriculture and have traditional knowledge on wild edible plants. A total of 49 edible plants belonging to 24 families were recorded in the study area. These were commonly used as vegetables, fruits, spices, and chutney. Nearly half of the species belong to Polygonaceae and Rosaceae families. Herbs, shrubs, climbers, and trees form the habit of these plants. The highest proportion of edible species were herbs (29) followed by trees (10), shrubs (8), climber (1), and Morchella esculenta (fungi) (1).

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Kumar, Sandeep, Rakesh Gehlot, Rekha ., Ritu Sindhu, and Tanu Malik. "Changes in chemical constituents and overall acceptability of guava-papaya chutney during storage." International Journal of Chemical Studies 8, no. 3 (May 1, 2020): 1125–27. http://dx.doi.org/10.22271/chemi.2020.v8.i3o.9349.

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Baksh, Darrell Gerohn. "Jep Sting Radica with Rum and Roti: Trinidadian Social Dynamics in Chutney Music." Popular Music and Society 37, no. 2 (December 13, 2012): 152–68. http://dx.doi.org/10.1080/03007766.2012.737593.

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32

Ramnarine, Tina Karina. "“Indian” music in the diaspora: Case studies of “chutney” in Trinidad and in London." British Journal of Ethnomusicology 5, no. 1 (January 1996): 133–53. http://dx.doi.org/10.1080/09681229608567251.

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33

Chaurasiya, A. K., and Minerva Potsangbam. "Development of Innovative Mango Bar." International Journal of Agricultural Invention 2, no. 01 (June 30, 2017): 16–20. http://dx.doi.org/10.46492/ijai/2017.2.1.4.

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Mango (Mangifera indica L.) is one of the most important tropical fruits in the world and currently ranked 5th in total world production among the major fruit crops. As mango is a seasonal fruit, about 20% of fruits are processed for products such as puree, nectar, leather, pickles, canned slices, and chutney. Mango fruit bar, an important product of commerce, is an excellent source of vitamin A and C, potassium fibre and β-carotene. They are very famous mainly because of it tastes like a mango which come handy and is available off season. Mango bars are generally prepared by drying mango pulp with proper amount of sugar and acid. Thus, to standardize the recipe for preparation of good quality mango bar from mango pulp along with cassava and flour.

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34

Persadie, Ryan. "“Meh Just Realize I’s Ah Coolie Bai”: Indo-Caribbean Masculinities, Chutney Genealogies, and Qoolie Subjectivities." Middle Atlantic Review of Latin American Studies 4, no. 2 (December 27, 2020): 56. http://dx.doi.org/10.23870/marlas.287.

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35

Joshi, Homi, A. Kochhar, and R. S. Boora. "Development and Quality Evaluation of Chutney from New Varieties of White and Pink-Fleshed Guava." International Journal of Current Microbiology and Applied Sciences 6, no. 10 (October 10, 2017): 1062–68. http://dx.doi.org/10.20546/ijcmas.2017.610.128.

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36

chin, Sa, Rakesh Gehlot, Saleem Siddiqui, Re kha, Anju Kumari, and Rattan Singh. "Changes in Chemical Constituents and Overall Acceptability of Aonla-Papaya Jam and Chutney during Storage." International Journal of Current Microbiology and Applied Sciences 7, no. 03 (March 10, 2018): 2001–7. http://dx.doi.org/10.20546/ijcmas.2018.703.235.

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37

BALASWAMY, K., A. SATYANARAYANA, and D. G. RAO. "STUDIES ON PREPARATION AND STORAGE CHARACTERISTICS OF ONION (ALLIUM CEPA L.)-CHILLY (CAPSICUM ANNUM) CHUTNEY." Foodservice Research International 15, no. 3-4 (September 2004): 140–46. http://dx.doi.org/10.1111/j.1745-4506.2005.00004.x.

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38

Sood, Sangita, Shivani Walia, Mahesh Gupta, and Anil Sood. "Nutritional Characterization of Shoots and Other Edible Products of an Edible Bamboo - Dendrocalamus hamiltonii." Current Research in Nutrition and Food Science Journal 1, no. 2 (December 20, 2013): 169–76. http://dx.doi.org/10.12944/crnfsj.1.2.08.

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Dendrocalamus hamiltonii is a locally available variety of multipurpose bamboo which is mainly cultivated as wood substitute, fodder and edible shoots used for making pickles. As this is a predominant species of bamboo popular with the masses, therefore, an effort was made to evaluate its shoots for quality parameters. Results showed that it contained 91.06 % moisture, 0.81% ash, 0.29% fat and 1.50% fiber. Edible bamboo shoots need to be processed and utilized immediately due to their seasonal availability and short shelf life. Some edible products such as preserve, candy, chutney, nuggets, cracker (papad) and chukh were prepared which were then analyzed for nutritional and organoleptic evaluation. The results revealed that prepared formulations were nutritionally rich and acceptable by sensory scores. Such an activities are bound to provide livelihood opportunities to the local population thereby, exploring the value of bamboo resource as underutilized health food.

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Mohan, Sriram, and Aswin Punathambekar. "Localizing YouTube: Language, cultural regions, and digital platforms." International Journal of Cultural Studies 22, no. 3 (August 27, 2018): 317–33. http://dx.doi.org/10.1177/1367877918794681.

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This article analyzes the significance of linguistic and cultural regions for the global expansion and localization of digital platforms. Bringing issues of globalization and cultural difference to bear on the study of platforms, we explore the industrial and cultural logics at work when digital platforms like YouTube navigate new markets. We first map YouTube’s trajectory in India and outline how the company came to recognize and value southern India’s linguistic and cultural diversity as crucial for its national and global expansion. Through close readings of videos produced by a leading channel (Put Chutney), we then outline how ‘region’ emerges as the dominant scale for localization and examine different conceptions of the region that are mobilized to secure an online audience. More broadly, we argue that platform localization is the contingent outcome of the interaction of algorithmic and representational logics that structure the operations of digital platforms.

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Cardoso, Patrick da Silva, Juliana Marques Fagundes, Márcio Vasconcelos Luckesi, Camila Duarte Ferreira Ribeiro, Deborah Murowaniecki Otero, Dayse Santana Couto, and Eduardo de Marchi Pires. "Innovation in root consumption in Brazil: A study for the development of chutney based on beet." Brazilian Journal of Development 6, no. 7 (2020): 50396–402. http://dx.doi.org/10.34117/bjdv6n7-624.

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AL-HOOTI, S., J. S. SIDHU, J. AL-OTAIBI, H. AL-AMEERI, and H. QABAZARD. "PROCESSING OF SOME IMPORTANT DATE CULTIVARS GROWN IN UNITED ARAB EMIRATES INTO CHUTNEY AND DATE RELISH." Journal of Food Processing and Preservation 21, no. 1 (March 1997): 55–68. http://dx.doi.org/10.1111/j.1745-4549.1997.tb00767.x.

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Rommen, Timothy, and Peter Manuel. "East Indian Music in the West Indies: Tan-Singing, Chutney, and the Making of Indo-Caribbean Culture." Yearbook for Traditional Music 34 (2002): 200. http://dx.doi.org/10.2307/3649201.

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Arnold, Alison, and Peter Manuel. "East Indian Music in the West Indies: Tan-Singing, Chutney, and the Making of Indo-Caribbean Culture." Ethnomusicology 46, no. 2 (2002): 348. http://dx.doi.org/10.2307/852793.

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Faseehuddin Shakir, K. A., and Basavaraj Madhusudhan. "Effects of flaxseed(Linum usitatissimum) chutney on gamma-glutamyl transpeptidase and micronuclei profile in azoxymethane treated rats." Indian Journal of Clinical Biochemistry 22, no. 2 (September 2007): 129–31. http://dx.doi.org/10.1007/bf02913330.

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Nayar, Sheila J. "Dreams,Dharma, andMrs. Doubtfire: Exploring Hindi Popular Cinema via Its “Chutneyed” Western Scripts." Journal of Popular Film and Television 31, no. 2 (January 2003): 73–82. http://dx.doi.org/10.1080/01956050309603668.

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Pereira, Juliano Sebastião Gonçalves, Vitor Hugo Rocha De Vasconcelos, Reinaldo Farias Paiva De Lucena, and Flávia De Oliveira Paulino. "PRINCÍPIO DA REUTILIZAÇÃO (UPCYCLING) APLICADO À GASTRONOMIA: APROVEITAMENTO DE ALIMENTOS DESCARTADOS PARA GERAÇÃO DE PRODUTO GOURMETIZADO." Revista Gestão & Sustentabilidade Ambiental 9, no. 4 (December 29, 2020): 672. http://dx.doi.org/10.19177/rgsa.v9e42020672-694.

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Aliando conceitos de sustentabilidade e gastronomia, pesquisou-se a viabilidade técnica, microbiológica e sensorial para aproveitamento do subproduto de frutas com grau de maturação elevado e/ou pequenas avarias físicas para geração de preparo gastronômico sofisticado e seguro para o consumo humano. Foram desenvolvidos três tratamentos laboratoriais de chutney de goiaba (T1 = frutas em perfeitas condições de venda; T2 = frutos sem valor de comercialização; T3 = frutas e tomates sem valor de comercialização). Foram realizadas análises microbiológicas, de umidade, testes sensoriais e questionário estruturado sobre o perfil dos julgadores e percepção sobre sustentabilidade e gastronomia. Todos os tratamentos encontraram-se dentro dos padrões de qualidade microbiológica, e apresentaram elevada aceitação sensorial. A maioria dos julgadores relataram a adoção de práticas domésticas para minimizar o desperdício, numa tentativa de aproveitar integralmente os alimentos. Os participantes mostraram-se dispostos a consumir um alimento elaborado a partir de resíduos, em boas condições de consumo. Concluiu-se que é possível transformar um alimento que não seria consumido, em uma preparação gourmetizada, agregando valor, com índice de aceitação sensorial satisfatória, possibilitando a diminuição das perdas na cadeia de alimentos.

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Diethrich, Gregory. "East Indian Music in the West Indies: Tan-Singing, Chutney, and the Making of Indo-Caribbean Culture (review)." Latin American Music Review 23, no. 1 (2002): 137–40. http://dx.doi.org/10.1353/lat.2002.0004.

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Shashikala, Bani, Mallya Suma V, and Prabhu Suchitra. "Quality control constraint of Guizotia abyssinica Cass, source of medicinally useful edible oil seeds." Journal of Phytopharmacology 7, no. 5 (October 29, 2018): 431–36. http://dx.doi.org/10.31254/phyto.2018.7505.

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Introduction: Guizotia abyssinica Cass. branched herb with erect, stout stem, commonly known as Ramtil or Niger seed. Seeds are the rich source of oil with high nutritional index. Traditionally the seed powder is used as remedy for cough, oil in cases of rheumatism. Apart from this the seeds are also used for different dishes like chutney, condiments etc. Hence a study has been designed to document pharmacognostic, physicochemical & phytochemical data on above drug. Materials and Methods: Matured seeds were collected, authenticated and used for the study. Macro-microscopy, physicochemical, phytochemical standards and HPTLC marked using proper protocol. Results: Seeds are achene, obovoid and narrowly long like a needle, black with white to yellow scars on the top. Microscopic study shown the presence of epidermis and endodermis filled with alluerone grains and oil globules. Physico-chemical standards mark the purity of the drug. Alkaloid, Steroid, Carbohydrate, Terpenoid & Coumarins were detected as secondary metabolites. HPTLC revealed prominent spots with Rf values 0.54, 0.58, & 0.70 under short UV and 0.45& 0.82 under long UV. Conclusion: Pharmacognostic values depicted in this paper are a measure of its quality standards

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Mishra, P., M. Verma, V. Mishra, S. Mishra, and G. K. Rai. "Studies on Development of Ready to Eat Amla (Emblica officinalis) Chutney and its Preservation by using Class One Preservatives." American Journal of Food Technology 6, no. 3 (February 15, 2011): 244–52. http://dx.doi.org/10.3923/ajft.2011.244.252.

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Vu Lan, Phuong, Ha Binh Nguyen Thi, Huyen Doan Thu, Kim Van Le Thi, Son Tran Cao, and Hong Hao Le Thi. "Simultaneous determination of sixteen illegal dyes in foodstuffs by liquid chromatography tandem mass spectrometry." Heavy metals and arsenic concentrations in water, agricultural soil, and rice in Ngan Son district, Bac Kan province, Vietnam 3, no. 1 (March 18, 2020): 1–10. http://dx.doi.org/10.47866/2615-9252/vjfc.101.

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A liquid chromatography tandem mass spectrometry method using positiveelectrospray ionization source (ESI+), multiple reaction monitoring (MRM) mode has been developed and validated to simultaneously determine 16 illegaldyes in different food groups. The method was based on the extraction of analytes from samples using QuEChERS technique. After being cleaned up d-SPE tube with mixture of MgSO4, PSA and C18 sorbent, the extract was analyzed by LC-MS/MS. Each illegaldyewas characterized by a precursor ion and two product ions. The method allows the screening of the simultaneous presence of 16 illegal substances at the lowest concentration of 5µg/kg forrhodamin B, crystal violet, chrysoidine G, auramine O, sudan black B, pararosanilin and of 50µg/kg for remaining substances. The specificity of the methodmet 657/2002/EC requirements. The methodwas linear in the range from 1-1000µg/L and themethod detection limit was from 5-50 µg/kg, the recovery ranged from 73-104% and the relative standard deviations were lower than 16.4%. The method has been applied to analyze 30 samples of dried beef, dry chicken, chutney, chili powder and food coloring samples. Rhodamine B, sudan I and auramine O were detected in two chili powder and 04 food coloring samples.

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