*Ethnic Fermented Foods and Beverages of Goa* March 2020
DOI:10.1007/978-981-15-1486-9_6 In book: Ethnic Fermented Foods and Beverages of India: Science History and Culture (pp.139-155) Authors: Irene Furtado Goa University Sheryanne Velho-Pereira Goa University To read the full-text of this research, you can request a copy directly from the authors. Citations (5) References (13) Abstract The natives, through centuries, followed indigenous traditional processes of food and beverage preparations which can be viewed under three categories, based on the key ingredients used: (i) plant saps/juices; (ii) lentil, i.e., urid dal; and (iii) crude solar salt. These processes possibly involve natural spontaneous uncontrolled fermentations, initiated and sustained by mixed microbial cultures that grow either simultaneously or succession. These microbial cultures are inherent microflora of coconut palm sap sur, cashew apple juice nero, lentil urid dal, raw tender mango tor, and fresh mackerel bangde and additionally the microbes present in Goan crude salt gaunti mith which is added to the processes as preservative or flavoring. Unknowingly, the indigenous people particularly of Reinder, Kazkar, Ramponkar, and other communities have been carrying the food and beverage preparations, exploiting the potential of inherent microflora to produce madda feni, caju feni, salted fish, and other indigenous foods. In this chapter we have documented the ethnic fermented foods and beverages of Goa. SOURCE: https://www.researchgate.net/publication/339639125_Ethnic_Fermented_Foods_and_Beverages_of_Goa -- FN * +91-9822122436 * 784 Saligao 403511 Bardez Goa -- You received this message because you are subscribed to the Google Groups "Goa-Research-Net" group. To unsubscribe from this group and stop receiving emails from it, send an email to [email protected]. To view this discussion, visit https://groups.google.com/d/msgid/goa-research-net/CAMCR53%2BXU6Uzn%2Bna4C2ow%3D9%2Btx0HRXm5Ch%3DEq83g1PyccsUf8Q%40mail.gmail.com.
