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Browsing by Author "Hor, Papan Kumar"

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Dietotherapeutic potency of ornamental lentil dumpling, a traditional food preparation from South West Bengal, India

Parua Mondal, Saswati; Ghosh, Kuntal; Hor, Papan Kumar; Samanta, Saptadip; Mondal, Keshab Chandra (Indian Journal of Experimental Biology, 2022)

Gahana bori (in Bengali) or ornamental lentil dumpling is a state-of-art preparation designed in the form of paisleys, ornaments or flowers, used as a decorative adjunct with the main dish.. Here, we have made an attempt ...
Evaluation of nutrient profile, biochemical composition and anti-gastric ulcer potentialities of khambir, a leavened flat bread

Hor, Papan Kumar; Ghosh, Kuntal (Food Chemistry, 2021)

Khambir is a leavened staple food among the native highlanders of Western Himalaya. It is prepared by sourdough fermentation of wheat flour with yeast (YAK) or buttermilk (BAK). Both types of bread were rich in carbohydrate, ...
Evaluation of some effective potentialities of newly formulated rice fermented food using Elephantopus scaber L. rhizome as herbal starter

Hor, Papan Kumar; Ghosh, Kuntal; Halder, Suman Kumar; Mondal, Subhadeep; Mondal, Keshab Chandra (Indian Journal of Experimental Biology, 2022)

Traditionally, fermented food and beverages are prepared by adding a mixture of plant residues as a starter or source of microbes. Most of the conventional fermented foods use a local starter which contains a mixture of ...
Some functional properties of khambir, an ethnic fermented cereal-based food of Western Himalayas

Hor, Papan Kumar; Roy, Mousumi; Ghosh, Kuntal (Frontiers in Microbiology, 2019)

Traditional leavened wheat-based flat bread khambir is a staple food for the highaltitude people of the Western Himalayan region. The health promoting abilities of two types of khambir, yeast added khambir (YAK) and ...

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