Saffron’s legacy gleams as a radiant thread woven through the fabric of human history—an enigmatic journey that exudes allure. Its time-defying odyssey mirrors opulence, taste, and tradition. From antiquity to present-day kitchens, saffron’s indelible mark persists. It graced regal tables, symbolizing riches, and its aroma and taste enhancing generations of recipes. Saffron, a special spice, comes from the stigma of […]

Vegan is the most trending term in foods these days, although most of the global consumers are well familiar with Vegetarian and Vegan foods. Domestically, Vegetarian is a very well-known term. However, now even the domestic consumers demand is more towards Vegan. Both these terms Vegan and Vegetarian, seem to be interchangeable but the reality is not so simple. Vegetarian […]

Senses behaviour: Human body has 5 organs that help us in the process of sensorial assessment of a food product. These are (1) Eye – senses colour, surface and shape (2) Nose – senses taste, odour, aroma (3) Tongue – senses surface, taste, elasticity, hardness, roughness, crispness (4) Finger –surface, shape, elasticity, hardness, roughness, crispness and (5) Ear – crispness. […]

Among the three macro-nutrients of the food matrix, carbohydrate provides energy to our body. Chemically they are made of carbon, hydrogen and oxygen. Saccharides are the basic building blocks of carbohydrates. Based on molecular weight, carbohydrates can be classified into four categories. Monosaccharides like Glucose, Fructose, Galactose etc. Disaccharides like Sucrose or Lactose Oligonucleotides like Raffinose Polysaccharides like Starch, Cellulose, […]

Among the three essential needs of human beings, food stands ahead of cloth and shelter. Food is vital for providing nutrition to our body. The macro-nutrients of food-matrix, like protein, fat, and carbohydrate, performs critical body functions. In our daily diet, fat is a chief source of energy by providing nine calories per gram. Fat is naturally occurring triglycerides whose […]