A STUDY OF EXTENDED SHELF LIFE OF A FEW ASSAMESE CUISINE PRODUCTS

Abstract

The state of Assam in India is a reflection of a rich culture and cuisine. The cuisine in Assam is particularly endorsed with preservation methods practised traditionally that have been seen to enhance the shelf life of many a food without compromise on the taste and quality. The present paper is an attempt to explore and understand the traditional preservation techniques of selected food in Assam prepared post-harvest and in festivals and to sync with the science behind. The study uses qualitative methods for collection, reporting and interpretation of data for the said purpose. The study enabled to unfurl the science behind, connect to associated benefits on preservation and in enhancing the life of food items discussed.