Indian Sweets Research Articles

Dietetic Sweet Boondi: A Sugar-Free Innovation with Stevia and Polyols

This study successfully developed a dietetic version of sweet Boondi by replacing traditional sugar syrup with a balanced blend of natural sweeteners, including stevia and polyols like mannitol, maltitol, sorbitol, and fructooligosaccharides (FOS). Through a detailed market survey and sensory analysis of the market sweet Boondi samples, the Boondi making process was adopted and on that basis of that process dietetic sweet Boondi was made, in which the syrup made with the proportion consisting of mannitol (22 g), maltitol (16 g), sorbitol (22 g), FOS (15 g), and stevia (0.082 g) per 100 g of syrup, emerged as the most favorable formulation. This combination achieved high scores across all sensory attributes scores with colour and appearance score (7.59 ± 0.09), body and texture score (7.41 ± 0.09), flavour and taste score (7.47 ± 0.10) and overall acceptability score (7.53 ± 0.10). The findings underscore the importance of balancing polyol ratios to optimize sensory qualities, addressing consumer demand for healthier sweet without compromising on sensory attributes. This research provides a promising framework for developing dietetic versions of other traditional Indian sweets, paving the way for healthier options in the market.

Association of integration with oral health among Indian migrants living in the Netherlands.

Limited data exist about the relationship between acculturation and oral health. Hence, the aim of this study was to assess the association of integration with self-reported oral health, behaviours, and oral healthcare utilization among Indian migrants living in the Netherlands, a cross sectional survey study. Between February and April 2021, a random sample from Dutch municipalities was obtained for the Indian migrants living in the Netherlands (n = 147). A validated questionnaire was used to collect information on independent variables, namely socio-demographic, integration assessment tool: Immigration Policy Lab (IPL-12) and everyday discrimination scale (EDS). The outcome variables were self-reported oral health, oral health behaviours, and oral healthcare utilization. Multiple regression analysis was used to assess the associations. Higher integration among Indian migrants was associated with longer stay in the Netherlands, having a Dutch passport, intention to settle in the Netherlands, and having a permanent residence. After adjusting for covariates such as age, gender, marital status, education, income, occupation, and dental insurance, regression analysis showed that Indians with higher integration had lower odds of reporting their oral health as fair to poor [OR = 0.92(95%CI:0.0.85;0.99)] than the Indians with low integration scores. Also, Indians with higher integration had lower odds of using a manual toothbrush as compared to an electric toothbrush or use of both [OR = 0.86(95%CI:0.76;0.97)]. Highly integrated Indians had lower odds of consuming Indian sweets than lower integrated Indians (OR = 0.91; 95%CI:0.86;0.97). Indians with higher integration had 1.15 times (95% CI:1.03;1.29) higher odds of visiting a Dutch dental professional than visiting a dentist in both places (India and the Netherlands). No significant association was found between discrimination and the three outcome variables. Integration is positively association with self-reported oral health outcomes among the Indian migrants. Measure to improve integration among Indian migrants may help to promote healthy oral health behaviours and improve their oral health care utilization.

Isolation of Bacteria from Milk Based Indian Sweets Sold in and Around Kolkata Using MPN Method

Milk is frequently used as a vital ingredient in the preparation of Indian sweets, which are renowned for their rich flavour and cultural significance. To guarantee consumer health, it is essential that these traditional treats are microbiologically safe. This study used the multiple tube test to evaluate the microbiological quality of milk- based Indian sweets sold in and around Kolkata. 80 samples in all were gathered, and the microbial contamination was examined. According to the findings, 64 of the 80 samples (or 80%) tested positively for different bacterial species. The identified bacterial strains included Acinetobacter baumannii (2.5%), Aeromonas schubertii (1.25%), Citrobacter freundii (2.5%), Citrobacter koseri (8.75%), Enterobacter cloacae (15%), Escherichia coli (12.5%), Klebsiella pneumoniae (2.5%), Klebsiella aerogenes (28.75%), and Klebsiella oxytoca (6.25%). The quality and safety of the region's milk-based Indian sweets are questioned by the presence of these pathogenic and opportunistic bacteria. The likelihood of foodborne infections linked to these sweets is shown by the prevalence of Enterobacteriaceae members. Since these traditional treats are prepared, stored, and distributed by regulatory agencies and sweet vendors, strict hygiene and quality control standards must be put in place.

DEVELOPMENT AND QUALITY EVALUATION OF BURFI (INDIAN SWEET DISH) PREPARED WITH INCORPORATION OF COCONUT MILK AND WATERMELON SEEDS

DEVELOPMENT AND QUALITY EVALUATION OF BURFI (INDIAN SWEET DISH) PREPARED WITH INCORPORATION OF COCONUT MILK AND WATERMELON SEEDS

Impact of COVID-19 Lockdown on Mental Health, Physical Activity, and Eating Behaviours Among IT Professionals in India

Governments took preventive measures like lockdown to curb the spread of the global COVID-19 pandemic, which affected mental health of many, their eating behaviours, and physical activity. This study focused on evaluating the impact of the COVID-19 lockdown on these aspects among IT professionals considering their change in working patterns. This was a web-based cross-sectional study conducted in Pune city. A total of 103 participants participated in the study by completing an online structured questionnaire shared through various social media platforms. Information regarding their vitals, physical activity, and eating behaviour was collected. The DASS-21 scale was used to assess mental health. The prevalence of stress, anxiety, and depression among IT professionals was found as 20.4 %, 44.7 %, and 35.9 %, respectively. Based on their BMI, the majority of the population was obese (63 %), and almost 57 % thought their body weight had increased during the lockdown. Participants doing any kind of physical activity significantly dropped down during the lockdown as compared to the pre-lockdown phase (p < 0.001). Stress levels were significantly higher among the obese participants (p < 0.01). Anxiety was observed to be significantly higher among the 20 to 34 year-old male participants (p < 0.05). Ready-to-eat snacks, instant noodles and easy to cook foods, Indian sweets, and confectionery showed a significant positive correlation with high levels of stress, anxiety, and depression (p < 0.05). Thus, a negative impact of COVID-19 and a subsequent lockdown was observed on the mental health and eating patterns among IT professionals.

Sensory characteristics of selective traditional Indian sweets using agave syrup and stevia : An observatory study

Background: Indian sweets largely contribute to the rising graph of obesity and cardiovascular diseases in India. An urgent update in lifestyle and dietary patterns has become necessary to stay risk-free. Replacement of sucrose with natural sweeteners in traditional Indian sweets is one way of dealing with the consequences of high sucrose consumption. This study tries to understand the change in sensory characteristics of selective Indian sweets on the replacement of sucrose with natural sweeteners like Agave syrup and Stevia.Objectives:In this observatory study, sensory characteristics of traditional Indian sweets (Gulab Jamun, Jalebi, and Motichoor Ladoo) are observed after sucrose replacement with natural sweeteners.Methods:In order to examine the flavour and appearance of selected Indian sweets, sucrose is substituted with agave syrup and stevia. Product characteristics namely appearance, flavour, colour, odour, aftertaste, and overall acceptability of the standardized sweets are compared with the control samples prepared with sucrose.Results: Results using the 9-point hedonic scale conclude that out of the two natural sugars used as a substitute for sucrose, stevia showed better overall acceptability for Gulab Jamun (84%) and Motichoor Ladoo (59%), but not for Jalebi (30%). Results for the paired comparison test conclude that substituting Agave syrup with sucrose had an undesirable effect on colour, taste, and mouthfeel while substituting Stevia had a detrimental effect on taste and mouthfeel only.Conclusion:The results conclude an initial understanding of sucrose replacement using natural sugars namely Stevia and Agave syrup in the context of traditional Indian sweets and Stevia is better-suited replacement in Gulab Jamun.Keywords: Natural sweeteners, Sucrose replacement, Indian sweets, Sensory evaluation, new product development, Agave syrup, Stevia

Localizing taste: using metaphors to understand loctural consumptionscapes

ABSTRACT The globalization of consumption or discourses of glocalization and hybridization dominate the extant literature on “consumptionscapes”. We introduce the “loctural consumptionscape” as an alternative that is centered on products of local-origin and draw upon conceptual metaphor theory to examine an Indian socio-cultural metaphor – traditional-sweets-consumption-as-shubh (auspicious). This metaphor involves the consumption of locally produced traditional Indian sweets. We find that various conceptual associations and relationships comprise the metaphor and these can be categorized into four dimensions – occasion, form and production, relationships – personal and social, and value. We further note that the taste of and for traditional Indian sweets is a key cultural sensibility that inhabits these dimensions. We employ such understanding to offer a view that is socio-culturally driven and which as a localized system of meaning distinguishes the loctural from other consumptionscapes in mass-ties of a horizontal rather than those of a hierarchical nature. The paper engages with the literature on the globalization of consumption by showing that cases of local consumption need not be examples of either anti-globalization or of hybridization, but a case of a search for a sense of cultural identity and authenticity rooted in indigenous products, consumed on appropriate occasions.

Detection of common adulterants in khoa using qualitative tests reported for milk

Khoa is a starting material for variety of Indian sweets. Like milk, now khoa is also facing a problem of adulteration. Qualitative tests are simple and reliable tool to detect common adulterants in milk. However, potential of these promising tools in detection of these adulterants in khoa has not been studied. Therefore, present study aimed at to evaluate the test for detecting these adulterants in khoa. Urea, starch, maltodextrin, sodium chloride, detergent, hydrogen peroxide and formaldehyde could be successfully detected in khoa by using respective qualitative tests reported for milk. However, for detection of glucose and sodium hydroxide in khoa required modification in their respective test reported for milk. Further, an alteration in glucose detection method has been proposed for detection of added glucose in milk. The qualitative test used for detection of sucrose in milk could not be applied in khoa.

Effects of Storage Periods of an Artificial Larval Diet on the Yield and Quality of Mass-Reared West Indian Sweet Potato Weevil (Coleoptera: Curculionidae).

Artificial diets have been employed for the mass-rearing of numerous insects because of their ease of use and standardized quality. An ability to store artificial diets under nonrefrigerated conditions over the long term could improve the efficacy of mass-rearing systems considerably. However, it remains largely unknown how long artificial diets can be stored at such temperatures without any adverse effects on the insects reared. In this study, we investigated yield, body size, and reproductive potential of West Indian sweet potato weevil, Euscepes postfasciatus (Fairmaire), which is a major sweet potato pest, under management using the sterile-insect technique in Japan and reared using artificial diets with different storage periods (14, 28, and 42 d) at nonrefrigerated temperatures (25 ± 1°C), and compared them with those of the control (0 d). Notably, E. postfasciatus yield and reproductive potential increased significantly with an increase in storage period (28 and 42 d). Conversely, male body size decreased significantly following feeding with artificial diet stored for 42 d, when compared with the control, while there were no significant differences in female body size between the control and all the treatments. We discuss the potential causes of such varying effects between yield and body size and conclude that E. postfasciatus artificial diet can be stored for at least 28 d without any adverse effects on weevil yield and weevil quality. To the best of our knowledge, this is the first report revealing the positive effects of long-term storage of the artificial diet on mass-reared insects.

Assessment of the Sensory Acceptability of Soy Milk Based Sandesh (Traditional Indian Sweet Dairy Dessert) For Elderly People (Aged > 60 Years) Living in Kolkata and its Efficacy on the Health Status of Geriatric Population

Background: Aging is often associated with the incidence of degenerative diseases such as cardiovascular, cerebrovascular diseases, diabetes, osteoporosis, and cancer, which affects dietary eating patterns in older adults. With advancing age, there is a decline in appetite and a reduced affinity to food. However, the eighty million citizens of West Bengal including the older adults have a craving for sweets. Therefore, the present study aims to evaluate the sensory and chemical evaluation of Sandesh prepared from soymilk and dates adhering to nutritional needs and dietary preference towards sweets for older adults. Method: Sandesh is prepared with the substitution of traditional milk chenna (fresh, unripened curd cheese made from cow milk/ buffalo milk)with soy milk and dates syrup.

English

English

Application of electromyography (EMG) in food texture evaluation of different Indian sweets

The present study was undertaken to correlate surface electromyography variables acquired during chewing of different Indian sweets with the instrumental texture parameters and their sensory attributes. Firstly, a comparison of acquired absolute EMG variables with the relative EMG variables was conducted. The results revealed that the relative EMG mastication parameters can effectively distinguish different textured food products by eliminating the subject variance. Then, the two different recordings of masticatory parameters in an EMG session for human subjects were correlated to investigate the reproducibility of chewing patterns. The correlation coefficients were found to be statistically significant (p less than 0.05) indicating highly reproducible chewing behaviour within a session for human subjects. Finally, acquired surface EMG variables were clustered into six representative variables using dendrograms. The principal component analysis conducted for these representative variables could explain 76% of cumulative proportion of variance. The scores of first principal component correlated significantly with instrumental and sensory hardness and sensory stickiness, while scores of second component correlated with sensory stickiness.

Dietary intake and factors influencing eating behaviours in overweight and obese South Asian men living in the UK: mixed method study

ObjectiveIt is widely recognised that South Asian men living in the UK are more likely to develop type 2 diabetes mellitus (T2DM) than their white British counterparts. Despite this, limited...

Effect of developed acidity and neutralization of milk on sensory, microstructural and textural changes in khoa prepared from cow and buffalo milk.

Khoa is a heat desiccated milk product which serves as base material for traditional dairy based Indian sweets. Sensory, textural and microstructural changes in khoa were studied to assess the effect of developed acidity and neutralization of milk. Noticeable changes were observed in sensory, textural and micro structural quality of khoa as affected by quality of milk. Lower hardness, springiness, cohesiveness and accordingly, gumminess and chewiness were observed in khoa manufactured using neutralized milk due to higher moisture retention as compared to control and acidic milk khoa. It was also evident from the Scanning Electron Microscopy that higher moisture retention in neutralized milk khoa resulted in elongation of native microstructure of khoa by suppressing the grain formation leading to smooth and plain surface while, developed acidity in milk resulted in greater granule formation in the resulting khoa causing shrinkage of native microstructure and acidic flavour in khoa. Similarly, acidification and subsequent neutralization of milk adversely affected sensory attributes of resulting khoa.

Assessment of levels of specific synthetic food colours And preservatives in selected commonly consumed Food products in chennai

Food products sold in local markets in India often contain synthetic food colours and preservatives at levels higher than the amounts prescribed by the food safety laws and standards. In this study, samples of food products such as fruit drink, Indian sweets and savouries, papads, vegetable and fruit products, chicken masalas and tea leaves sold in unorganized petty shops were analyzed for the presence and levels of specific synthetic food preservatives and colours such as sorbic acid, benzoic acid, carmosine, tartrazine, brilliant blue, Ponceau 4R and sunset yellow. Samples tested were found to contain benzoic Acid in excess which is a potent carcinogen. Excess synthetic colours were found to have been added in four out of five tea samples tested, three out of five samples of savouries, three out of five samples of papads, three out of five samples of Chicken masalas and two out of five samples of vegetable and fruit products.Thus regular consumption of foods containing synthetic additives pose serious health risks to consumers.

鹿児島県指宿市に侵入したイモゾウムシの定着に関する空間疫学ならびにリスク要因分析

鹿児島県指宿市に侵入したイモゾウムシの定着に関する空間疫学ならびにリスク要因分析

Characterization of co-crystallized sucrose entrapped with cardamom oleoresin

Cardamom oleoresin emulsified with gum acacia was encapsulated by co-crystallization in a supersaturated sucrose solution to prepare flavoured sucrose cubes. The co-crystals with and without cardamom oleoresin were characterized at 25°C and 33%, 63% and 93% relative humidity for hygroscopicity and crystallinity vis-à-vis pure crystal sucrose. Co-crystallized sucrose cubes showed lower hygroscopicity at 93% relative humidity, a longer dissolution time, and a decreased crystallinity as compared to crystal sucrose. The active components of cardamom oleoresin such as 1,8-cineole (30.23%) and α-terpinyl acetate (46.42%) in cardamom oleoresin was quantified by gas chromatography. The encapsulation efficiency of 1,8-cineole and α-terpinyl acetate in lab-made co-crystallized sucrose cubes was approximately 35.23% and 67.18%, respectively. This approach could contribute to value addition of cardamom oleoresin for flavoured tea and also have potential applications in traditional Indian sweets.

Prevalence of Enteropathogenic Escherichia coli Isolated from Chhana Based Indian Sweets in Relation to Public Health.

Chhana based milk products viz. rossogolla, kanchagolla,narampak sandesh and karapak sandesh are very popular in eastern part of India and gaining popularity in other parts of the country. A wide variation in manufacture method, microbial quality and shelf-life of these traditional milk products were observed by previous research. The aim of the present study was to determine the prevalence of contamination of chhana based milk products available in Kolkata city with Enteropathogenic Escherichia coli (EPEC) serogroups. Random samples of different chhana based milk products were collected from different parts of Kolkata city in aseptic condition, cultured in selective media and examined for biochemical tests. Among 240 samples, E. coli was isolated from 67 (27.91%) of them. Potential EPEC was present in 52 samples (21.66%) and 55 of the isolates were EPEC. Eleven serogroups were identified viz. O26, O55, O111, O119, O114, O125, O142, O86, O126, O127, O128. Among all these serogroups, O55 (23.66%) was the most prevalent. Though recent studies on virulence factors indicate that not all strains serologically classified as EPEC are able to attaching/effacing lesion, it is believed that the isolation of EPEC serogroups from chhana based milk products represent a potential risk for public health particularly children, as well as an indicative of the presence of other enteropathogens. Considering the public health importance of sweetmeat consumers, the product should be prepared hygienically reducing the microbial load present in it. The result indicates that strict preventive measures should be adopted to ensure contamination free sweetmeats for the safety of the consumers.

High trans fatty acid content in common Indian fast foods

Purpose – Trans fatty acids (TFA) are deleterious to health and can lead to multiple diseases. The purpose of this paper is to study their content in Indian sweets and snacks (fast foods).Design/methodology/approach – The paper used the food composition and analysis tables of the Indian National Institute of Nutrition to determine fatty acid composition of common nutrients. Separate tables provide nutrient composition of various Indian sweets and snacks including methods of preparation and amount of ingredients used. The paper calculated detailed nutritive value of these fast foods with focus on fatty acid composition using these tables. The nutritive values of more than 200 Indian sweets and snacks were determined and are presented.Findings – The study shows that Indian sweets and snacks are very energy‐dense with calorie content varying from 136 to 494 kcal/100 g in sweets and 148‐603 kcal/100 g in snacks. TFA content of sweets varies from 0.3 to 17.7 g/100 g and snacks from 0.1 to 19.8 g/100 g. This tr...

Lipids and lipid oxidation with emphasis on cholesterol oxides in some Indian sweets available in London

Ghee (clarified butter oil), a major ingredient in Indian sweets, is an important source of saturated fatty acids, cholesterol and cholesterol oxidation products (COP) that are considered risk factors for atherosclerosis. The high frequency of atherosclerotic complications reported among the Indian immigrants in England prompted determination of lipids and lipid oxidation status of a ghee sample and 15 Indian sweets available in London supermarkets. The fatty acid profile of the samples shows saturated fats (about 73%), mainly composed of myristic, palmitic and stearic acids, except in two samples. There were large variations in thio-barbituric acid reacting substance values (19–260 µg/100 g) and total COP (1.4–51.2 µg/g lipids) among the sweet samples. Regular consumption of some of these sweets can be a source of considerable amounts of saturated fatty acids, cholesterol and COP in the diet and may contribute to atherosclerosis.