| Type of Material: | Thesis |
| Title: | Optimization of processing method and value addition of Chunga chawl and Chunga pitha |
| Researcher: | Tiwari, Mansi |
| Guide: | Barooah, Mridula Saikia |
| Department: | Food Science and Nutrition |
| Publisher: | Assam Agricultural University, Johrat |
| Place: | Johrat |
| Year: | 2023 |
| Language: | English |
| Subject: | Agricultural Sciences | Food Science and Technology | Life Sciences | Agricultural Sciences | Life Science |
| Dissertation/Thesis Note: | PhD; Food Science and Nutrition, Assam Agricultural University, Johrat, Johrat; 2023 |
| Fulltext: | Shodhganga |
| 003 | IN-AhILN | |
| 005 | 2026-09-11 16:33:16 | |
| 008 | __ | 260911t2023||||ii#||||g|m||||||||||eng|| |
| 035 | __ | |a(IN-AhILN)th_463015 |
| 040 | __ | |dIN-AhILN|aASAM_785013 |
| 041 | __ | |aeng |
| 100 | __ | |eResearcher|aTiwari, Mansi |
| 110 | __ | |aFood Science and Nutrition|0U-0048|dJohrat|bAssam Agricultural University, Johrat|ein |
| 245 | __ | |aOptimization of processing method and value addition of Chunga chawl and Chunga pitha |
| 260 | __ | |aJohrat|c2023|bAssam Agricultural University, Johrat |
| 300 | __ | |dDVD |
| 502 | __ | |d2023|bPhD|cFood Science and Nutrition, Assam Agricultural University, Johrat, Johrat |
| 518 | __ | |d2023|oDate of Award |
| 518 | __ | |d2019|oDate of Registration |
| 518 | __ | |oDate of Completion|d2023 |
| 520 | __ | |aThe present investigation entitled Optimization of processing method and value addition of Chunga chawl and Chunga pitha aims to optimize the traditional processing techniques involved in preparation of Chunga chawl and Chunga pitha which is a traditional rice-based products prepared mainly after harvesting during Magh Bihu. The study also included value addition of the optimized products followed by their physico-chemical and shelf-life evaluation using standard protocols. Prior to optimization, the traditional practices prevailing at local level was identified and information regarding preparation of chunga chawl and Chunga pitha was gathered using an open-ended pre-set interview schedule, pertaining to the ingredients used, preparation techniques, associated beliefs, mode of consumption etc. Based on the information sought, Aghuni bora rice was used for preparation of Chunga chawl and Kajoli chakua variety was used for preparing Chunga pitha. The paddy varieties obtained were evaluated in terms of their |
| 650 | __ | |aAgricultural Sciences|2UGC |
| 650 | __ | |aLife Science|2AIU |
| 653 | __ | |aAgricultural Sciences |
| 653 | __ | |aFood Science and Technology |
| 653 | __ | |aLife Sciences |
| 700 | __ | |aBarooah, Mridula Saikia|eGuide |
| 856 | __ | |uhttp://shodhganga.inflibnet.ac.in/handle/10603/587859|yShodhganga |
| 905 | __ | |afromsg |
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