Open AccessPreparation of Chyang, an ethnic fermented beverage of the Himalayas, using different raw cereals
Author(s) -
Swati Ray,
D. J. Bagyaraj,
George Thilagar,
Jyoti Prakash Tamang
Publication year - 2016
Publication title -
journal of ethnic foods
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.405
H-Index - 18
eISSN - 2352-619X
pISSN - 2352-6181
DOI - 10.1016/j.jef.2016.11.008
Subject(s) - titratable acid , food science , sorghum , fermentation , bran , ethanol fermentation , chemistry , lactic acid , raw material , biology , bacteria , agronomy , genetics , organic chemistry
Background: The traditional drink of the North-eastern parts of India, Chyang or locally known Kodo ko jaanr, is one of the most nutritious drinks. The mild-alcoholic, sweet-flavored beverage, because of high calories, vitamin content, beneficial lactic acid bacteria, and yeast, is considered more as food than an alcoholic beverage. The substrate traditionally used for its preparation is barley or ragi.Methods: This study mainly dealt with the preparation of Chyang using different substrates such as ragi only or ragi in combination with wheat, sorghum, and rice in the ratio of 3:1.Results: After performing aerobic and anaerobic fermentation of these combinations of substrate using the culture Marcha, a milky white beverage was obtained with a thin precipitate. Different tests like pH, titratable acidity, alcohol percentage, microbial count, and sensory analysis of the beverages were performed.Conclusion: The tests suggest the combination of ragi + sorghum to be the best substrate in terms of total quality and overall acceptability