Bøger af Devanand Gojiya

"Sani" unveils the culinary heritage of a traditional winter delicacy, born from the harmonious blend of jaggery and sesame seeds. Intriguingly, Sani is more than just a winter treat; it is a time-honored practice aimed at keeping the body warm and promoting healthy blood circulation. Despite its popularity, the absence of a standardized preparation method has left a gap in the culinary world. Hence, the study detailed in this book proposes to address this void by establishing a scientific and standardized approach to the creation of Sani. Through meticulous research, the authors delve into the intricacies of Sani preparation, exploring the nuances of each step in the process. The book not only aims to fill the gap in knowledge but also serves as a guide for enthusiasts and practitioners keen on mastering the art of crafting this winter elixir. Furthermore, the study places a strong emphasis on the organoleptic evaluation of Sani-immersing readers in the sensory experience of tasting and savoring this delightful concoction. The authors draw on their expertise to offer insights into the flavors, textures, and aromas that make Sani a cherished tradition.

This book focuses on evaluating the performance of a developed sesame dehuller. The assessment includes the dehulling efficiency and hull yield across various sesame conditioning/soaking times, dehuller speeds and dehulling times. The results indicate a general increase in dehulling efficiency with higher dehuller speeds, soaking times, and dehulling times. The influence of soaking time on dehulling efficiency was statistically significant.