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People of Puducherry are multi-national and multi-ethnic by nature and have a cosmopolitan culture but still they have a strong hold to the native tradition of the region. A survey was conducted to know the availability of exotic food in Puducherry and the trends of consumption of exotic foods by people of Puducherry. It was found that Vietnamese, Chinese, European/Continental, Arabian and Malaysian cuisines were being offered in various restaurants. Of the 26 restaurants surveyed, 69 percent were multi cuisine restaurants. Exotic food items like Shawarma, Alfaham, Barbecue chicken, Crunchy chicken cheese balls, Chicken cordon bleu, Chicken lollipop, Dragon chicken were the fast moving dishes. Calamari, Pastas, Chicken milanese, Xtasi pizzas, Thai chicken curry, Helena cheese burger were the trending dishes. Greater awareness of global cuisines combined with a larger disposable income leads many consumers to seek experiential eating or fine dining which has increased the consumption of exotic foods in Puducherry.

This work was carried out to study the effect of using various types of junk food commonly used by primary and preparatory school students,and the biological evaluation on male rats Sprague Dawley Strain (70±10 g)the study continued for 45 days. Six groups of rats, each contains 5 rats, were fed on different tested diets Group (1): Control group rats were fed on basal diet. Group (2): rats were fed on basal diet supplemented with 10% of tomato flavor potato Chips. Group (3): rats were fed on basal diet supplemented with 10% of Doritos (sweet chili pepper). Group (4): rats were fed on basal diet supplemented with 10% of Windows (cheese flavor). Group (5): rats were fed on basal diet supplemented with 10% of Sunbites (cheese and herbs). Group (6): rats were fed on basal diet supplemented with 10% of Indomie (chicken curry flavor).Chemical, biological, biochemical and histological tests were carried out.The results indicated that ‎junk food contains high amount of fat and carbohydrates, and relatively low amount of protein and fibers. It also has a bad effect on kidney function, liver enzymes, immunoglobulin serum, brain enzymes, total antioxidant and lipid profile. However, there is an increase in the feed efficiency ratio (FER) and body weight gain (BWG) in all groups compared to the control group although the increase was not significant. It was concluded that junk food has a bad effect on health and may lead to a lot of diseases, especially for school students.We recommend that further studies should be done to find out the type of food additives.

The selenium (Se) content in meals consumed by Sri Lankans for lunch, composed of fixed and random menus, was determined using Hydride Generation Atomic Absorption Spectrometer. The samples were obtained from five districts in Sri Lanka. The Se content (μg/kg) in meals of fixed and random menus was in the range of 48-70 and 53-60 respectively. These values are comparable to the daily requirement of Se (55 μg/kg) prescribed by the World Health Organization and Food and Agriculture Organization of the United Nations. There is no significant difference in Se content in meals consumed by people in the districts of Kandy, Gampaha, Kurunegala, Rathnapura, and Colombo, as well as among individual households in each district. The effects of different cooking methods on the Se content indicate that the level of Se (μg/kg) in fried chicken (30.45 - 52.49) is less than that in a chicken curry (61.38 - 84.25). The percentage loss of Se during cooking for chicken, dahl (Lens culinaris) and Gotukola (Centella asiatica) were 89.6%, 84.1%, and 79.9% respectively. The present study revealed that Se content in Sri Lankan menus provides the required Se for people. However, the different methods of cooking indicate that there is a loss of Se during cooking.

Vitamin A deficiency (VAD) is prevalent in South Africa, particularly among predominantly poor rural communities. Provitamin A (PVA)-biofortified crops could be used to address VAD, however, there are challenges of poor consumer acceptability. This study investigated the effect of replacing white maize and cream-fleshed sweet potato (CFSP) with PVA-biofortified maize and orange-fleshed sweet potato (OFSP), respectively, on consumer acceptability and perceptions of traditional dishes of rural communities in South Africa. Consumer acceptability of PVA-biofortified phutu (a crumbly maize porridge) served with either curried cabbage, chicken or bambara groundnut, separately, and boiled OFSP was evaluated by black South African adults (n = 120) using a five-point facial hedonic scale. Focus group discussions (FGDs) were conducted with 56 subjects recruited from the consumer panel to assess consumer perceptions of the food samples. The majority of the participants rated the composite dishes containing PVA-biofortified phutu as “4 = good” and the acceptability of the composite dishes varied significantly (p &lt, 0.05). Compared to other age groups, the 50–59-year age group showed higher preference for white phutu and chicken curry, whereas the 30–39-year age group showed higher preference for PVA-biofortified phutu and chicken curry. The acceptability of OFSP and CFSP was similar. The study participants showed positive perceptions of the OFSP, as well as PVA-biofortified phutu if served with either curried chicken or cabbage. The findings suggest that PVA-biofortified maize and OFSP can replace white maize and CFSP, respectively, in selected traditional dishes of the rural communities studied to alleviate VAD.

This essay offers a preliminary study of the cultural translation practices by young Tibetan exilic filmmakers in India, whose films, rather than rejecting the masala formula offered by Bollywood, have tentatively adapted it to the expectations of a Tibetan diasporic audience looking for a cinema capable of attending to the escapist needs of their minds while simultaneously catering to the intimate dreams of their hearts. I contend that Tashi Wangchuk and Tsultrim Dorjee’s first long feature Phun Anu Thanu (Two Exiled Brothers, 2006) is as an original film that presents a new offer on the menu of Tibetan diasporic films, a kind of spicy curry that has been advocated as a timely necessity and a yet-to-be-fulfilled desire.

The analysis of aflatoxins (B1, B2, G1 and G2) and ochratoxin A (OTA) was performed in processed spices marketed in Penang, Malaysia, using immunoaffinity columns and HPLC equipped with fluorescence detector (HPLC-FD). The processed powdered spices analysed include dried chilli, fennel, cumin, turmeric, black and white pepper, poppy seed, coriander, 'garam masala', and mixed spices for fish, meat and chicken curry. Two different studies were carried out. The limit of detection (LOD) was 0.01 ng g(-1) for each aflatoxin (AF) and 0.10 ng g(-1) for OTA (signal-to-noise ratio = 3:1). In the first study, 34 commercial processed spices analysed with a mean level, range and incidence of positive samples for total AF were 1.61 ng g(-1), 0.01-9.34 ng g(-1) and 85%, respectively, and for AFB1 were 1.38 ng g(-1), 0.01-7.68 ng g(-1) and 85%, respectively. The mean level, range and incidence of positive samples for OTA were 2.21 ng g(-1), 0.14-20.40 ng g(-1) and 79%, respectively. Natural co-occurrence of AF and OTA was found in 25 (74%) samples. In the second study of 24 commercial processed spices, the mean level, range and incidence of positive samples for total AF were 8.38 ng g(-1), 0.32-31.17 ng g(-1) and 88%, respectively, and for AFB1 were 7.31 ng g(-1), 0.32-28.43 ng g(-1) and 83%, respectively. Fifteen positive samples for total AF and two positive samples for OTA exceeded the permissible Malaysian limit of 5 ng g(-1). Contamination of both mycotoxins in spices may represent another route of exposure to consumers due to their frequent and prolonged consumption, as spices are common ingredients in popular dishes among Asian countries.

Indomie Instant Noodle is one of the products of instant noodles favored by consumers because it produces a variety of variations that are in the form of fried noodles (ordinary fried noodles, special fried foods, noodles club taste roasted chicken, jumbo fried noodles) and in the form of Mie Kuah (flavored chicken broth, chicken curry flavor, onion chicken flavor, special chicken flavor, Soto Ayam flavor). Indomie instant noodle products that are made in a variety of variations are tailored to the tastes of consumers who are also varied, which are always changing as the environment changes, also according to the consumer behavior itself. Therefore, every production of instant noodle Indomie always produce various products that are varied and adjusted to the condition of the region. This research aims to analyse the influence of cultural variables on the decision to purchase Indomie instant noodle products. The results of this study showed that there was a significant influence of the cultural variables on Indomie instant noodle product purchasing decision.

A quantitative analysis of mineral contents in several kinds of foods is needed to obtain information on a comprehensive elemental composition as well as an investigation on the effects of human health and nutrition based on the dietary intake of mineral elements. In 2012, six kinds of new Korean space foods (KSF) such as sweet pumpkin porridge, dakgalbi (spicy grilled chicken), Manila clam porridge, ox leg bone-cabbage soup, ginseng-chicken porridge, and chicken curry rice were developed by KAERI, and the contents of more than 15 elements in the samples were determined using an instrumental neutron activation analysis. A certified reference material associated with a biological food sample was used for analytical quality control. The analytical results were evaluated according to the elemental concentrations with KSF samples and compared with the reported values. These results will be applied toward the identification of gamma-irradiated foods.

RTE Pineapple chicken curry, a traditional Kerala recipe, was prepared and standardized by using de-boned broiler meat chunks, pineapple and spices. The product having both meat and gravy (1:1.9) was packed in polyethylene pouches and stored at -18℃± 2℃for 6 months. During frozen storage, the free fatty acid (FFA) values were 0.28 - 0.46 (as percentage oleic acid) and thiobarbituric acid (TBA) values were 1.68 - 2.45 (mg of malonaldehyde/Kg of sample) increased in both meat and gravy. Meat and gravy pH were in the range of 5.5 to 6. Marginal decrease in shear force values (43.4 - 39.6 N) were also observed. During storage the SPC was found to be decreasing over period of storage (100, 40, 20, -18℃± 2℃for 6 months.

Diabetes (DM), and its associated complications, presents a major health problem for the Thai people, including Buddhist monks. This cross-sectional study aimed to estimate the prevalence of DM and impaired fasting glucose (IFG), and factors associated with DM, among a cohort of Buddhist monks in Chanthaburi Province, Thailand. A total of 415 Buddhist monks aged 35 years and over were randomly sampled and interviewed. A fasting capillary whole blood specimen was collected for glucose measurement. The prevalence of DM was 10.8 %, with 2.8 % treated DM, and 8.0 % screened DM. The prevalence of IFG was 11.8 %, 51.8 % of Buddhist monks reported maintaining the temple and its surroundings, and 50.1 % doing physical exercise for least 30 min and 4 days/week in the past 7 days. The 3 types of food that the Buddhist monks ate most frequently (at least 4 days/week) were chili paste (66.5 %), curry with coconut milk, such as chicken curry (60.7 %), and deep-fried foods, such as fish, chicken, and pork (53.3 %). About 44.3 % ate Thai sweets and desserts and 24.5 % drank aerated drinks at least 4 days/week. The prevalence of DM and IFG among the Buddhist monks was quite high. DM screening needs to be conducted regularly for early detection and treatment. Continued effective lifestyle modification interventions, including increased physical activity and correct diet, are recommended.

Type 2 resistant starch from high-amylose maize (HAM-RS2) is considered a functional ingredient due to its positive organoleptic and physiochemical modifications associated with food and physiological benefits related to human health. The sensory characteristics of three types of food products (muffins, focaccia bread, and chicken curry) with and without HAM-RS2 were evaluated using a 9-point hedonic scale. The HAM-RS2-enriched muffins, focaccia bread, and chicken curry contained 5.50 g/100 g, 13.10 g/100 g, and 8.94 g/100 g RS, respectively, based on lyophilized dry weight. The HAM-RS2-enriched muffin had higher moisture content and was perceived as being significantly moister than the control according to the sensory evaluation. The addition of HAM-RS2 to muffins significantly enhanced all sensory characteristics and resulted in a higher mean overall likeability score. The HAM-RS2-enriched focaccia bread appeared significantly darker in color, was more dense, and had the perception of a well-done crust versus the control. A grainer texture was observed with the chicken curry containing HAM-RS2 which did not significantly affect overall likeability. We concluded that the addition of HAM-RS2 may not significantly alter consumer's acceptability in most food products.

4 Abstract: In order to ascertain the consumption and cooking patterns of chicken meat in Hyderabad district, a survey based study was carried out during, 2006-2007. The sample size of 200 was comprised of 180 male and 20 female respondents having education from primary level to graduation, mostly married and all the respondents employed in public (40%) or private sector (60%) along with low monthly income in th e range of 1000-10000 rupees (68%). The 85% respondents liked to purchase broiler meat, while only 15% respondents showed their liking in meat of desi hen (indigenous poultry breed). 38% respondents consumed once a week, while 36% consumed monthly. 73% respondents purchased upto 1 kilogram, while 15% purchased 1-1.5kg. 68% respondents were having current knowledge of nutritive value and 32% respondents did not showed their knowledge over the nutritive value of commercial poultry meat. It was noted that at 74% told that their wives were responsible for cooking, 11% their daughters and 8% thei r mother/sister. 47% liked to cooked and consumed fried chicken, while 33.00% preferred to cook chicken curry, 20.% liked to prepare broast, 72% liked whole chicken, 18% showed their liking for breast meat and only 10% respondents expressed their liking towards leg meat. While enquiring the respondents whether they consumed meat during out break of diseases especially in bird flu disease, 58% respondents responded positively and told that they feel no hesitation in consuming meat during outbreak of diseases. 72% respondents enhanced their consumption in winter season and remaining 36% respondents commented that they did not enhance their consumption. 86% respondents responded optimistically and perceived that the meat is consumed normally at their homes in summer season. The respondents were asked to express consumption of meat in case of increased prices and 61% respondents had positive response and 37% showed negative response to this aspect. 70% respondents preferred first to eat chicken meat, 15% had choice of fish and 10% showed preference for beef/mutton, while only 5% expressed their preference for vegetables.

The aim of this study was to examine the effect of salt levels on the sensory acceptability of a model frozen chicken curry ready meal. A sample product with typical commercial salt levels (0.6%, control) and a low-salt chicken curry ready meal (0.2%) were prepared using a recipe supplied by an industrial partner. Salt was then added to the low-salt meal at levels ranging from 0 to 1.3%, giving a range of meals with final salt concentrations between 0.2 and 1.5%. Sensory trials incorporating paired comparison, triangle, preference and ranking tests indicated that salt levels in a chicken curry ready meal could be reduced to a level of 0.4% without detecting a difference in saltiness when compared to a typical commercial added salt level of 0.6%. Results indicated that the sensory threshold level for salt in this meal was 0.2%. Incorporation of a number of different commercial salt substitutes allowed a further reduction in salt levels of 0.2% and to a final concentration of 0.2% without panelists detecting a noticeable difference in saltiness. PRACTICAL APPLICATIONS High dietary salt intake is now recognized as an important casual factor in the rise in blood pressure with age in industrialized countries such as Ireland. Irish consumers are increasingly purchasing ready meals because of lifestyle demands leaving less time available to prepare meals from fresh ingredients. Health agencies throughout the world are growing increasingly concerned with the high intake of nondiscretionary sodium from salt and sodium containing additives used in these meals. The Food Safety Authority of Ireland (FSAI) has set a long-term goal to reduce the average population intake of salt from 10 to 6 g a day by 2010 through a partnership approach with the food industry (FSAI). This project aims to produce a low-salt chicken curry ready meal that will aid the FSAI in achieving this national health strategy goal and provide technical data on reformulation strategies and sensory properties for ready-meal producers.

Changes in physicochemical properties and microbiological quality of chicken curry during frozen storage were investigated. The curry, containing both meat chunks and gravy, was packed in polyethylene pouches, placed in waxed cartons, frozen and stored at -18 2C for 6 months. During frozen storage, free fatty acid (FFA) values (as percentage oleic acid) and TBA values (mg malonaldehyde/kg sample) increased in both meat and gravy. Meat and gravy pH were in the range 5.7-6.0. Marginal decreases in shear force values (from 34.5 to 30.0 N) for meat and in viscosity values (from 199.4 to 141.6 mPa) for gravy were also observed. Changes in Hunter colour (L*, a*, b*) values were also marginal. Standard plate counts (SPC), spore counts and psychrophilic counts (log cfu/g) were 4.5, 2.2 and 2.1, respectively, in freshly prepared curry; corresponding counts after frozen storage for 6 months were also low, at 2.3, 2.4 and 1.6, indicating that the product was microbiologically safe. Sensory scores suggested that the ready-to-use chicken curry was acceptable after frozen storage for 6 months.

Summary A hydrocolloidal fibre composite made from rice bran and barley flour, called Ricetrim, was found to have similar rheological properties to coconut cream. Coconut cream displayed a very narrow region of linear viscoelastic behaviour, both above and below strain values of 0.1%, the oscillatory shear modulus dropped sharply with increasing strain, indicating non-linear viscoelastic behaviour. This region of linear viscoelastic behaviour extended to strains of 10%. When Ricetrim was substituted for coconut cream in Thai foods, it was found to produce acceptable products, but with lower saturated fat contents. Cookies, pumpkin pudding, layer cake, dip for pot crust, taro custard and saute chicken curry were produced with fat contents reduced by 47.8, 94.3, 59.8, 75.3, 61.3 and 60.6%, respectively. Some differences in flavour and texture were observed at the higher levels of substitution, but these differences appeared to present only small changes in the overall score of general acceptability, or suitability, of the fibre gel foods. Scanning electron micrographs of the pumpkin pudding revealed only small changes in their surfaces with Ricetrim addition, even at higher levels of substitution.

On 22 August 2008, a rather spectacular event took place in the main hall of the Zurich railway station. Colourful artisanal flags, posters advertising tourism in India and even a black and yellow auto rickshaw invited the gazes of commuters, tourists and passers-by. The hundreds of thousands who cross the hall every day are used to attractions and events staged there — including small Oktoberfests, beach volleyball competitions or Mercedes promotions. But a South Asian happening in the middle of Zurich nevertheless provoked a considerable disturbance of the usual routines. Restaurant banners in German or English — written in Indian-style fonts — praised delicacies from various parts of India. Chefs in white robes juggled naans out of tandoori ovens and prepared chicken curries in cast-iron pans. At one stall, life-size cardboard dummies of the movie stars Shahrukh Khan and Kajol and a loud music system invited the potential customers to buy DVDs of the latest Bollywood blockbusters. Further down the lane, Intens, the India-focused subsidiary of the Swiss travel agency Kuoni, ran a public lottery, with the first prize being a trip to Kerala. Apart from the sellers of exotic dreams, the more mundane Indian software company Satyam and the agency Swiss Experience, which offers relocation services for Indian IT engineers, were also taking part in this illustrious market of ‘Indianness’. In the afternoon a ceremony with high-ranking state representatives took place.

Background: The glycaemic responses of staples differ when eaten as mixed meals. We determined the glycaemic responses and glycaemic index (GI) values for common South Asian carbohydrate rich foods and the effect of adding curried chicken to them as mixed meals. Methods: The GI and glycaemic response to staples (basmati rice, pilau rice and chapatti) and mixed meals (pilau rice with chicken curry and chapatti with chicken curry) were measured in healthy volunteers. Paired comparisons in each subject were carried out for staples and their equivalent mixed meals (n = 9). Results: GI values for the mixed meals were significantly lower than the staples alone (41 and 60 for pilau rice with chicken curry and pilau rice alone, P = 0.001; 45 and 68 for chapatti with chicken curry and chapatti alone, P = 0.004). Both, pilau rice and chapatti with chicken curry had a significantly lower glycaemic response than their equivalent staples alone: incremental area under the blood glucose response curves (IAUC) 111.9 mmol min-1L-1 for pilau rice with curry versus 162.4 mmol min-1L-1 for pilau rice alone (P = 0.001) and IAUC 110.1 mmol min-1L-1 for chapatti with chicken curry versus 183.6 mmol min-1L-1 for chapatti alone (P = 0.002). Conclusions: Adding fat and protein-containing curries as part of a mixed meal to carbohydrate rich staple foods reduced glycaemic responses, and also changed the GI category.

Proximate and mineral composition of 30 different traditional and popular Indian foods, categorised as either ready-to-eat or easy-to-reconstitute or freeze dried products have been evaluated. Of the 30 products, the proximal score of eleven and mineral composition of two items have been reported recently, elsewhere. The various products employed for the present study include vegetable pulav, dehydrated pulses/curries, upma, mutton/chicken curry, which form part of main meals, and certain fruit beverage powders of pineapple, mangoes and grapes. All the products, tested for their shelf stability (minimum of 6–12 months at ambient conditions) and microbiological safety, have been found to provide approximately 350–660 kcals 100 g −1 (on moisture-free-basis), depending on the type of product. The pulse, meat/chicken items were found to be protein-rich. Fat content in all the products varied, depending on the amount of hydrogenated oil used in their preparations. However, the fruit-based products contained negligible amounts of both protein and fat. The various minerals and trace elements analysed, include sodium, potassium, calcium, magnesium, phosphorus, iron, zinc, copper, manganese, aluminium and lead. The elemental composition of each of the products varied with the different ingredients going into their preparation. However, it is noteworthy, that contaminants such as lead and aluminium are present in quantities well below the limits prescribed by standard institutions such as PFA and ASC. The nutrient database generated hitherto, while suggesting that the products are nutritionally good/safe, also enables nutrient-labelling of the products. Further, it helps the nutritionists and food planners to formulate different diets to meet the varied needs of the consumer.

Considering the scope of utilization of processed chicken in convenient form, a study was undertaken to optimize the levels of spice mixture salt and commercial chicken masala in a spice formulation to be used for preparation of chicken curry. The sensory quality of ready to eat chicken curry added with hot spice mixture containing salt and chicken masala, revealed that the flavour, juiciness, texture and overall palatability scores of chicken curry improved significantly with addition of 3.0 % salt level as compared to that of 2.5, 3.5 and 4.0 %. Spice mixture containing 1.0 % commercial chicken masala exhibited significantly higher scores for all the sensory attributes over 0.5 and 1.5%.It is thus concluded added that spice mixture added 3.0 % salt and 1.0 % commercial chicken masala was more suitable to enhance the sensory quality of ready to eat chicken curry. [Veterinary World 2008; 1(1.000): 18-20]

Three restaurants were randomly selected in Parbhani city for the purchase of chicken products which were then screened for microbial contamination. For the chicken curry samples the total aerobic counts ranged from 2.06-2.80 x 106 cfu/g; Staphylococcus aureus count :1.1- 1.47 x 106 cfu/g ; Enterobacteriaceae count: 1.57- 2.17 x 106 cfu/g ; lactic acid bacteria count(LAB) count :1.70 - 2.33 x 106 cfu/g. With respect to the sample of Tandoori chicken, the total aerobic count ranged from 3.54 x 106 cfu/g; S. aureus count: 1.8 x105- 2 x 107; Enterobacteriaceae count: 5.09 x 108 cfu/g; LAB count :1.3 -4.6 x 108 cfu/g. Probable organisms isolated from chicken curry were E. coli, Streptococcus sp., Clostridium sp., Klebsiella sp., Shigella sp., Pseudomonas sp., Lactobacillus sp., and S. aureus while those organisms isolated from Tandoori chicken include Salmonella, Proteus, Shigella, S. aureus, Klebsiella and Lactobacillus sp. Most of the chicken products sampled were therefore considered to pose health risk to consumers, making it imperative to institute not only sanitary measures during processing, storage and marketing but also to ensure steady source of power supply. [Veterinary World 2008; 1(7.000): 208-210]

SummaryAn increase in the number of human isolates ofSalmonella virchowphage type (PT) 26 in England and Wales during 1994 was investigated. A national case control study was conducted which included 88 cases and 182 controls. The cases were mostly young adults (median age 26) and 13 (15%) were admitted to hospital. Acquisition ofS. virchowPT 26 was associated with the consumption of any chicken (OR 2·5, CI 1·1–5·8), of chicken curry from restaurants and take aways (OR 2·9, CI 1·4–6·1), and of some other diverse types of pre-prepared chicken (OR 3·8, CI 1·9–7·6). Halal chicken was associated (P= 0·006) with illness in a subset. There were negative associations with contact with animals (OR 0·47, CI 0·23–0·95) and with the consumption of chicken cooked whole (OR 0·37, CI 0·21–0·66). The increase inS. virchowPT 26 may be due to changing epizoology and may be an indicator of what will become the dominant salmonella strain in poultry in future years. The increasing incidence ofS. virchowPT 26 is of particular concern because of its association with more invasive disease in humans.