Frequently Asked Questions
Most frequent questions and answers
What is prebiotic ?
Prebiotics are non-digestible food ingredients for probiotics. In the gut flora they help to increase populations of healthy bacteria, aid digestion and enhance the production of valuable vitamins.
The major source of prebiotics is dietary fibre, which we get from fruits and vegetables, naturally. All prebiotics are fibres, but not all fibres are prebiotics.
When we intake prebiotics, they reach the lower gut intact and selectively nourish the good bacteria in the gut flora. Read More
What is probiotic ?
Probiotics are live microorganisms that made up of combination of good bacteria and yeast that helps keep the body healthy and happy. As per a 2018 study published in the journal Brain, probiotics may help boosting immunity and lower the inflammation levels in the body. Few of the probiotic rich foods are Yogurt, Kefir, Idli, Paneer, Kaanji, Dhokla, Akhuni, Miso, Kimchi, Pickles, Buttermilk etc. Read More
What is Synbiotic ?
Synbiotics are a combination of prebiotics and probiotics that are believed to have a synergistic effect by inhibiting the growth of pathogenic bacteria and enhancing the growth of beneficial organisms. Synbiotics and other functional foods are now being considered important tools to help maintaining humans and animals in good health, for prevention of disease, and/or as alternatives for reducing the risk associated with diseases. Read More
What is fermentation ?
Fermentation is a magical natural chemistry that can be linked with the dates of origin of nature itself. However historians have traced signs of domesticated fermentation in food and beverage preparation dating as far back as 7000 BC. In scientific terms fermentation can be described as a chemical transformation of organic substances into simpler compounds by the action of enzymes, complex organic catalysts, which are produced by microorganisms such as molds, yeasts, or bacteria. Read More
What is maillard reaction ?
The Maillard reaction, named after L. C. Maillard, is also known as non-enzymatic browning. It is an extremely complex process and is the reaction between reducing sugars and proteins by the impact of heat. The Maillard reaction starts with the reaction of a reducing sugar with an amine, creating glycosylamine. These substances undergo a reaction called Amadori rearrangement to produce a derivate of amino deoxy fructose. The reaction is continuous and very reactive intermediate substances are formed which subsequently react in several different ways. Read More
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What is Gut Flora ?
What is Kombucha?
Kombucha is a fermented, lightly effervescent, sweetened black or green tea drink commonly consumed for its supposed health benefits. Sometimes the beverage is called kombucha tea to distinguish it from the culture of bacteria and yeast. Juice, spices, fruit or other flavorings are often added to enhance the taste of the beverage.
Kombucha is thought to have originated in Manchuria, China where the drink is traditionally consumed, or in Russia and Eastern Europe.
Kombucha is produced by fermenting sugared tea using a symbiotic culture of bacteria and yeast (SCOBY) commonly called a “mother” or “mushroom”. Read More
Indigenous food culture of Assam and NE
Northeast India is the center of a diverse food culture comprising fermented and non-fermented ethnic foods and alcoholic beverages. Different communities of this region has their own methods of fermenting food materials for the purpose of preservation and taste enhancement, which are being followed from time immemorial.
Ethnic fermented foods and alcoholic beverages and drinks have been consumed by the ethnic people of northeast India for more than 2500 years. All the fermented foods are region-specific and have unique substrates and preparation methods. Read More