Book Title: Uncommon Food to Value Added Products: A Comprehensive Study
Editor: Dr. Swati Nakhale
ISBN: 978-81-971828-5-3
Chapter: 13
DOI: https://doi.org/10.59646/fvapc13/163
Author: Monika Jagtap, Student, Indian Institute of Food Science and Technology, Aurangabad, Maharashtra, India
Abstract:
In India majority of food consumption is still at home, nevertheless out of home food consumption is increasing due to urbanization, breaking up of traditional joint family system, desire for quality, time which translate into a increased need for convenience, increased number of working women, rise in per capita income, changing lifestyle and increasing level of affluence in middle income group has brought about changes in food habits. In India, consumption of ready to eat and ready to cook food has been significantly increase amongst the age group of 25-40 years (comprises about 60% of population irrespective of affordable price). In India, consumption of cereals and pulses is very high and cereals and pulses contain some antinutritional factors which could affect the digestibility of the food and therefore malting is one of the methods used for cereals and pulses to reduce antinutritional factors and it improves digestibility, increases nutrient content. Malting is controlled germination process which activates the enzymes of the resting grain leads to conversion of cereal starch to fermentable sugar and partial hydrolysis of cereal protein. Thalipeeth is a Maharashtrian traditional unleavened pancake prepared from combination of flour dough.