Abstract
In Karnataka a state of Southern India, there are numerous varieties of traditional food products, which are present due its vast variation in culture, geographical indication and variability in the raw material present in all three different zones, viz. north, south and coastal. Preservation of food by fermentation that extends shelf life of the food product is a common practice followed at household level. Fermentation by microorganisms in the raw material leads to the production of finished product having higher nutritive value. Most of the microorganisms involved in fermentation of these food products are known to have the Generally Regarded as Safe (GRAS) status and are known to promote human health. Fermented products are known to enhance the nutritional property as well as the therapeutic property of the food. This modification is seen especially in the case of dairy products. Karnataka is a home for few unique fermented products of cereal-legume-based product as well as dairy-based product and toddy-based beverages. Indigenous knowledge is being utilized to prepare fermented foods like idli and dosa and beverages like toddy and neera. This chapter provides methods of preparation, role of microorganism and health benefits of those fermented food products of Karnataka.
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The authors acknowledge the contributions of Ms. Ashwini and Dr. Abhishek for the photographs. Authors acknowledge kind approval of the Director CSIR-CFTRI Mysuru for this work.
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Baruah, R., Appaiah, K.A.A., Halami, P.M. (2020). Ethnic Fermented Foods and Beverages of Karnataka. In: Tamang, J. (eds) Ethnic Fermented Foods and Beverages of India: Science History and Culture. Springer, Singapore. https://doi.org/10.1007/978-981-15-1486-9_9
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