Research

Include Tamarind For a Healthy Heart

Tamarind, derived from the Arabic word Tamar Hindi (Indian date) is extensively used in cuisines around the world to impart a sweet and sour taste. It is available in stores as seeded and paste form, mostly as tamarind blocks. Some of the familiar recipes, tamarind rice, Rasam, sambar, tamarind chutney, caramelized onion and tamarind chicken, all have tamarind as the souring agent imparting a tang to the dish. The use of tamarind is not limited to adding sourness but in traditional medicine it is useful for constipation, digestion, dry eye syndrome, among many of its health benefits.   

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Prevent Kidney Stone with a Yogurt-Rich Diet

Diet is a major factor that can promote or inhibit the formation of kidney stone. Certain dietary restrictions can help prevent the recurrence of the stone, but that is helpful only when the cause of the stone formation is clear. For example, limiting consumption of oxalate can help a person susceptible to calcium oxalate stone formation but may not help a person with uric acid stone

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Pasteurization: A Milk Preservation Technique that you should know

Pasteurization involves heating the milk at a very high temperature for a brief period followed by rapid cooling. This method increases the shelf life of the milk by inactivating pathogenic microorganisms, microbes and milk enzymes responsible for spoilage. Pasteurized milk stored below 5 °C remains palatable up to 10-15 days.

Batch Pasteurization: Fixed quantity of milk is slowly agitated in a heated chamber at 62°C for 30-35 min. This method has only mild effect on the flavor.

High-Temperature Short Time Method (HTST): Milk is passed through a heat exchanger at 77°C for 15 seconds followed by cooling. This is the preferred method for industrial use.