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Development of technology for bamboo seeds <em>payasam- </em>a traditional product of tribals in Wayanad district of Kerala

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Title Statement Development of technology for bamboo seeds <em>payasam- </em>a traditional product of tribals in Wayanad district of Kerala
 
Added Entry - Uncontrolled Name Prajeesha, P P; NDRI
Rao, Jayaraj K; National Dairy Research Institute
NDRI
 
Uncontrolled Index Term Dairy;Indian traditional product
Bamboo seeds; Payasam; Jaggery; Packaging; Shelf life; Composition 
 
Summary, etc. <span style="&quot;font-size: 11.0pt;" lang="&quot;EN-GB&quot;">The bamboo [<em><span style="&quot;mso-bidi-font-weight: bold&quot;;">Bambusa bambos </span></em><span style="&quot;mso-bidi-font-weight: bold; mso-bidi-font-style: italic&quot;;">(L.) Voss] seeds <em style="&quot;mso-bidi-font-style: normal&quot;;">payasam</em> is a light brown to dark brown coloured product, the dark colour is due to dark jaggery used in its preparation. The <em style="&quot;mso-bidi-font-style: normal&quot;;">payasam</em> has flowable consistency and possesses pleasant caramel taste with a typical bamboo seeds flavor along with a dash of coconut flavor. Various ingredients of bamboo seeds <em style="&quot;mso-bidi-font-style: normal&quot;;">payasam</em>, viz. amount of bamboo seeds, water, jaggery, fresh coconut extract and milk along with process for preparation were optimized. The standardized method of preparation involved cleaning and washing of bamboo seeds, soaking 100 g seeds in excess of water for 6 h at ambient temperature, draining the water, addition of 300 mL of fresh water and pressure cooking at 15 psi for 10 min. The cooked grains were then mixed with jaggery syrup, 125 g of fresh coconut extract and 125 g toned milk. Then the entire mixture was heated and desiccated to a final weight of about 1 kg. The bamboo seeds <em style="&quot;mso-bidi-font-style: normal&quot;;">payasam</em> had a composition of total solids 38.75 %, fat 7.8 %, protein 4.96 %, lactose 0.56 %, sucrose 20.25 %, ash 0.84 % and other carbohydrates 4.34 %. Based on the sensory evaluation and textural results, it was observed that the shelf life of the <em style="&quot;mso-bidi-font-style: normal&quot;;">payasam</em> was 1-2 days at 30 <sup>o</sup>C and more than 15 days at 5 <sup>o</sup>C. <br /></span></span><p> </p>
 
Publication, Distribution, Etc. Indian Journal of Natural Products and Resources (IJNPR) [Formerly Natural Product Radiance (NPR)]
2015-12-02 08:25:01
 
Electronic Location and Access "application/pdf"
http://op.niscair.res.in/index.php/IJNPR/article/view/6548
 
Data Source Entry Indian Journal of Natural Products and Resources (IJNPR) [Formerly Natural Product Radiance (NPR)]; ##issue.vol## 6, ##issue.no## 3 (2015): September 2015
 
Language Note en
 
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