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Published in:

Volume 7 Issue 7
July-2020
eISSN: 2349-5162

Unique Identifier

JETIR2007183

Page Number

1480-1491

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Title

SURVEY OF TRADITIONAL FERMENTED FOODS AVAILABLE IN INDIAN MARKET-A REVIEW

ISSN

2349-5162

Cite This Article

"SURVEY OF TRADITIONAL FERMENTED FOODS AVAILABLE IN INDIAN MARKET-A REVIEW", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.7, Issue 7, page no.1480-1491, July-2020, Available :http://www.jetir.org/papers/JETIR2007183.pdf

Abstract

Fermented foods in India are categorized based upon their base material. Fermented foods such as Dahi, Idli, Dosa, Sidra, Sukuti etc. As India’s population increases, lactic acid fermentation is expected to become an important role in preserving fresh vegetables, fruits, and other food items for people. Among the food items, milk, fruits and vegetables are easily perishable due to their high water activity and nutritive values that are critical in our country for favoring growth of spoilage causing microorganisms. Lactic acid fermentation increases shelf life of fruits and vegetables and also enhances several beneficial properties, including an increase in nutritive value and flavors, reducing cooking time, and reduces toxicity. As a whole, the traditional fermented milk, fruits and vegetables not only serve as food supplements but also attribute towards health benefits. The objective of this review is to describe important fermented products of India and their significance.

Key Words

Traditional fermented foods, Lactic acid bacteria, Dahi, Alcoholic beverage.

Cite This Article

"SURVEY OF TRADITIONAL FERMENTED FOODS AVAILABLE IN INDIAN MARKET-A REVIEW", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.7, Issue 7, page no. pp1480-1491, July-2020, Available at : http://www.jetir.org/papers/JETIR2007183.pdf

Publication Details

Published Paper ID: JETIR2007183
Registration ID: 235267
Published In: Volume 7 | Issue 7 | Year July-2020
DOI (Digital Object Identifier):
Page No: 1480-1491
ISSN Number: 2349-5162

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Cite This Article

"SURVEY OF TRADITIONAL FERMENTED FOODS AVAILABLE IN INDIAN MARKET-A REVIEW", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.7, Issue 7, page no. pp1480-1491, July-2020, Available at : http://www.jetir.org/papers/JETIR2007183.pdf




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