{"id":2260,"date":"2020-05-30T10:12:00","date_gmt":"2020-05-30T09:12:00","guid":{"rendered":"http:\/\/ihmnotessite.com\/?page_id=2260"},"modified":"2020-05-30T10:50:20","modified_gmt":"2020-05-30T09:50:20","slug":"souring-agents","status":"publish","type":"page","link":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-1st-year\/food-production-2nd-sem-2\/souring-agents\/","title":{"rendered":"SOURING AGENTS"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-page\" data-elementor-id=\"2260\" class=\"elementor elementor-2260\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-3c6ff71 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"3c6ff71\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-3821c95\" data-id=\"3821c95\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-6720f23 elementor-widget elementor-widget-image\" data-id=\"6720f23\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"1000\" height=\"669\" src=\"https:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/05\/SA1.jpg\" class=\"attachment-large size-large wp-image-2263\" alt=\"\" srcset=\"https:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/05\/SA1.jpg 1000w, https:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/05\/SA1-300x201.jpg 300w, https:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/05\/SA1-768x514.jpg 768w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-0bca281 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"0bca281\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-3a0e461\" data-id=\"3a0e461\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-43e82ce elementor-widget elementor-widget-text-editor\" data-id=\"43e82ce\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p><span style=\"color: #000000;\"><strong>INTRODUCTION<\/strong><\/span><\/p><p><span style=\"color: #000000;\">Souring agents have citric acid properties and therefore they make the dishes sour.<\/span><\/p><p><span style=\"color: #000000;\">All these agents are a great source of Vitamin C as well as antioxidants.<\/span><\/p><p><span style=\"color: #000000;\"><b>Souring agents used in cooking:-\u00a0<\/b><\/span><\/p><ol><li><span style=\"color: #000000;\"><strong>Amla (Gooseberry)<\/strong><\/span><\/li><li><span style=\"color: #000000;\"><b>Vinegar <\/b><\/span><\/li><li><span style=\"color: #000000;\"><b>Tomato\u00a0<\/b><\/span><\/li><li><span style=\"color: #000000;\"><b>Curd\u00a0<\/b><\/span><\/li><li><span style=\"color: #000000;\"><b>Tamarind\u00a0<\/b><\/span><\/li><li><span style=\"color: #000000;\"><b>Lime\/Lemon <\/b><\/span><\/li><li><span style=\"color: #000000;\"><b>Kokum <\/b><\/span><\/li><li><span style=\"color: #000000;\"><b>Mango\u00a0<\/b><\/span><\/li><li><span style=\"color: #000000;\"><b>Pomegranate Seed <\/b><\/span><\/li><li><span style=\"color: #000000;\"><b>Gamboge <\/b><\/span><\/li><li><span style=\"color: #000000;\"><b>Kachri <\/b><\/span><\/li><li><span style=\"color: #000000;\"><b>Organic Seeds.<\/b><\/span><\/li><\/ol><ul><li><span style=\"color: #000000;\"><strong>Amla (Gooseberry)<\/strong><\/span><\/li><\/ul><p><span style=\"color: #000000;\">This fruit is used in South Indian food such as dal and often rice.<\/span><\/p><ul><li><span style=\"color: #000000;\"><b>Vinegar<\/b><\/span><\/li><\/ul><p><span style=\"color: #000000;\">Vinegar is the acid obtained by fermenting alcohol. The usage of vinegar has been probably handed over by the Portuguese travellers, which explains the amount of vinegar used in Goan and south Indian food. North India also utilizes vinegar for marinating kebabs. Vinegar is also used in Mangalore, Kerala, as well as in Anglo Indian and Parsee cooking.<\/span><\/p><ul><li><span style=\"color: #000000;\"><b>Tomato\u00a0<\/b><\/span><\/li><\/ul><p><span style=\"color: #000000;\">Tomato is widely used in Indian cuisine. It is popularly used for its colour, flavour, and a touch of sourness.<\/span><\/p><ul><li><span style=\"color: #000000;\"><b>Curd\u00a0<\/b><\/span><\/li><\/ul><p><span style=\"color: #000000;\">Tamarind is a pod, which is deseeded and dried. It is soaked and the pulp is squeezed and used as souring ingredient in Indian cuisine. It is mainly used in south Indian cuisine.<\/span><\/p><ul><li><span style=\"color: #000000;\"><b>Lime\/Lemon<\/b><\/span><\/li><\/ul><p><span style=\"color: #000000;\">The juice of a citrus fruit, such as lemon and lime, is added to the dishes at the end to make them tangy. It is also used as a tenderizing agent. Lime is round in shape, whereas lemon is large and oval-shaped. Lemon is also known as gandharaj (king of perfume) in Bengal, due to its pleasing aroma.<\/span><\/p><ul><li><span style=\"color: #000000;\"><b>Kokum<\/b><\/span><\/li><\/ul><p><span style=\"color: #000000;\">This deep purple fruit with a large seed is grown in the western coast. This is mainly used in coastal regions of the west. It is also used in gravies, curries etc. in south India. Kokum is mainly used in fish preparations and aperitifs. Kokum also gives a pleasing pink colour to the dish and can also be used as a colouring agent.<\/span><\/p><ul><li><span style=\"color: #000000;\"><b>Mango<\/b><\/span><\/li><\/ul><p><span style=\"color: #000000;\">Mangoes are grown in almost all the parts of India and each mango has a special name and regional specialities attached to it. Mango is eaten like a fruit and used in dessert preparation just like it is done in the West, but many other forms of mangoes are used for souring purposes of gravies and curries and other applications.<\/span><\/p><ul><li><span style=\"color: #000000;\"><b>Pomegranate Seed<\/b><\/span><\/li><\/ul><p><span style=\"color: #000000;\">Dried pomegranate seeds are available whole or in crushed form to be used in Indian cooking.<\/span><\/p><ul><li><span style=\"color: #000000;\"><b>Gamboge<\/b><\/span><\/li><\/ul><p><span style=\"color: #000000;\">Gamboge is also known as fish tamarind or Malabar tamarind. It is a tropical fruit that grows in Kerala. It is also used commonly found in Malaysia and Sri Lanka.<\/span><\/p><ul><li><span style=\"color: #000000;\"><b>Kachri<\/b><\/span><\/li><\/ul><p><span style=\"color: #000000;\">Kachri is a small fruit that is mostly available in Rajasthan.<\/span><\/p><ul><li><span style=\"color: #000000;\"><b>Organic Seeds<\/b><\/span><\/li><\/ul><p><span style=\"color: #000000;\">Certain chemicals or organic salts are used as souring agents C in Indian cuisine. Chemicals such as tartaric acid and citric acid are very commonly used, though not so much for the purpose of souring, but various other uses.<\/span><\/p><p><span style=\"color: #000000;\"><strong>FOR MORE : <span style=\"color: #ff0000;\"><a style=\"color: #ff0000;\" href=\"https:\/\/www.yourarticlelibrary.com\/home-science\/cooking-home-science\/list-of-top-11-souring-agents-used-in-indian-cooking\/86837\">https:\/\/www.yourarticlelibrary.com\/home-science\/cooking-home-science\/list-of-top-11-souring-agents-used-in-indian-cooking\/86837<\/a><\/span><\/strong><\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>INTRODUCTION Souring agents have citric acid properties and therefore they make the dishes sour. All these agents are a great source of Vitamin C as well as antioxidants. Souring agents used in cooking:-\u00a0 Amla (Gooseberry) Vinegar Tomato\u00a0 Curd\u00a0 Tamarind\u00a0 Lime\/Lemon Kokum Mango\u00a0 Pomegranate Seed Gamboge Kachri Organic Seeds. Amla (Gooseberry) This fruit is used in [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":398,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"ocean_post_layout":"","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"0","ocean_second_sidebar":"0","ocean_disable_margins":"enable","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"default","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"0","ocean_custom_header_template":"0","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"0","ocean_menu_typo_font_family":"0","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"default","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"0","footnotes":""},"class_list":["post-2260","page","type-page","status-publish","hentry","entry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>SOURING AGENTS - IHMNOTESSITE<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-1st-year\/food-production-2nd-sem-2\/souring-agents\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"SOURING AGENTS - IHMNOTESSITE\" \/>\n<meta property=\"og:description\" content=\"INTRODUCTION Souring agents have citric acid properties and therefore they make the dishes sour. 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