10Sep 2017

ETHNIC KASHMIRI WAZWAN: PREPARATORY REVIEW.

  • Dept. of Food Technology, Amity University, Noida, Uttar Pradesh, India.
Crossref Cited-by Linking logo
  • Abstract
  • Keywords
  • References
  • Cite This Article as
  • Corresponding Author

Wazwan, an integral part of Kashmiri culture is a very elaborate preparation of 7 to 36 dishes that are mainly made up of mutton or beef, chicken, fruits and vegetables. Preparation of wazwan does not follow any fixed Standard operating procedure nor is it done in an organized quality regulated sector. This leads to multiple scientific flaws in its preparation which need to be taken care of for making the production of same nutritious, safe and hygienic. This product has now started to reach even international markets hence it is very important to maintain its good quality so that it is safe for consumption. This paper reviews the method of production of wazwan, the flaws in its production and the risks related with same.

  1. Sheikh AM and Shabina. Wazwan: a multicultural repository. Lang India, Language in India 2011;11:266e 7
  2. Samoon AH and Sharma N. Studies on processing and refrigerated storage of ?Rista?. Meat Sci 1994;37:347e 6
  3. Rather SA, Masoodi FA, Akhter R, Gani A, Wani SM and Malik AH. Xanthan gum as a fat replacer in goshtabad a traditional meat product of India: effects ?on quality and oxidative stability. J Food Sci Technol 2015;52:8104e 1
  4. Rather SA, Akhte R, Masoodi FA, Gan A and Wani SM. Utilization of apple pomace powder as a fat replacer in goshtaba: a traditional meat product of ?Jammu and Kashmir, India. J Food Meas Char 2015;9:389e 9
  5. Ahmad M, Akhter S and Masoodi SR. Wazwan the Kashmiri cuisined a caloric J Med Sci 2012;15:174e 5.
  6. [Internet]. Available from: http;//en.wikipedia.org/wiki/kashmiri_cuisin
  7. [Internet]. Available from: http://dialkashmir.com/blog/heres-a-mouth- watering-guide-to-kashmiri-wazwan-that-will-make-you-crave-for-it/ ?#sthash.wwWHjzYH.dpu
  8. Masoodi SR, Wani AA, Wani AI, Bashir MI, Laway BA, Zargar AH. Prevalence of overweight and obesity in young adults aged 20-40 years in North India (Kashmir Valley). Diabetes Res Clin Pract 2010; 87:e4-6.
  9. . Zargar AH, Wani AA, Laway BA, Masoodi SR, Wani AI, Bashir MI, Dar FA. Prevalence of diabetes mellitus and other abnormalities of glucose tolerance in young adults aged 20-40 years in North India(Kashmir Valley). Postgrad Med J 2009;85(1003):227-32.
  10. National Kidney Foundation: Kidney disease outcomes quality initiative clinical practice guidelines for nutrition in chronic renal failure. 2000;35:1.
  11. Devine C and Dikeman M. Encyclopedia of meat sciences. 2nd ed. Elsevier; ?2014.
  12. [Internet]. Available from: http://www.hindustantimes.com/india/kashmir-s-ornamental-wazwan-platter-under-scanner-for-toxic-dyes/story-05Z6JTRMX4fSPwsal2nIgM.html
  13. [Internet] Available from: https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/leftovers-and-food-safety/
  14. 14 Ozvural EB and Vural H. Utilization of interesterified oil blends in the pro- duction of frankfurters. Meat Sci 2008;78:211e
  15. World Health Organization (WHO). Diet, nutrition and the prevention of ?chronic diseases. Report of a joint WHO/FAO expert consultation. WHO ?Technical Report Series, vol. 916. Geneva (Switzerland): WHO; 2003.
  16. Sajad A. Rather, F.A. Masoodi, Rehana Akhter. Ethnic meat products of Kashmiri wazwan: a review, journal of ethnic foods 2016 ;246 e 250.

[Maeena Naman Shafiee. (2017); ETHNIC KASHMIRI WAZWAN: PREPARATORY REVIEW. Int. J. of Adv. Res. 5 (Sep). 394-397] (ISSN 2320-5407). www.journalijar.com

Maeena Naman Shafiee
Dept. of Food Technology, Amity University, Noida, Uttar Pradesh, India;

DOI:

Article DOI: 10.21474/IJAR01/5341      
DOI URL: http://dx.doi.org/10.21474/IJAR01/5341

Download Full Paper

Download PDF No. of Downloads: 18 | No. of Views: 102