The Essence of Bengal’s Ethnic Sweetmeats: An Exploratory Journey through History, Tradition, and Culture
Table 2
Nutritional composition of the Bengali ethnic sweetmeats.
Ethnic sweetmeat
Protein (%)
Fat (%)
Carbohydrate (%)
Moisture (%)
Ash (%)
Shelf life
Sitabhog
6.6
14.15
36.9
25.25
0.33
15 days in refrigerated condition
Chhenabara
7.23
22.91
51.63
17.39
0.84
20 days in refrigerated condition
Kachagolla
15.91
22.46
44.48
14.37
2.78
10 days in refrigerated condition
Jolbhora Sandesh
19.7
17.7
47.7
13.9
1.6
15 days in refrigerated condition
Gupo Sandesh
21.8
18.6
41.8
16.36
1.44
7 days in refrigerated condition
Nolen Gurer Sandesh
12.7
25.7
35.8
28.8
1.98
15 days in refrigerated condition
Kansat
13.9
12.4
35.4
23.2
1.29
7 days in refrigerated condition
Raskodomba
18.73
17.9
47.5
14.23
1.64
7 days in refrigerated condition
Ledikini
9.8
11.8
43.25
30.5
4.65
10 days in refrigerated condition
Lalmohan
8.1
9.3
46.7
30.6
5.3
6-7 days in refrigerated condition
Kalojam
12.9
24.6
34.7
25.9
1.44
8-9 days in refrigerated condition
Pantua
8.6
9.7
45.9
35.57
0.53
4-5 days in refrigerated condition
Chomchom
13.6
5.19
51.84
34.15
2.41
6-7 days in refrigerated condition
Muktagacha Monda
12.9
22.8
36.1
24.1
1.81
5–7 days in refrigerated condition
Mecha Sandesh
29.45
12.36
38.95
16.89
2.35
13 days in refrigerated condition
Moog er Jilapi
15.01
12.59
69.8
2.29
0.31
7 days in refrigerated condition
White Bonde
8.12
6.14
61.29
24.08
0.37
15 days in refrigerated condition
Darbesh
7.98
6.51
67.21
18.07
0.23
15 days in refrigerated condition
Mihidana
7.33
6.75
66.33
19.3
0.29
6 days in refrigerated condition
7.53#
5.73#
68.32#
18.12#
0.3#
Babarsa
8.79
42.95
18.21
29.43
0.62
8 days in refrigerated condition
Labango Latika
6.14
15.43
41.22
37.02
0.19
7 days in refrigerated condition
Sarpuria
5.3
10.4
24.3
55.7
4.3
9–11 days in refrigerated condition
Sarbhaja
4.9
10.7
24.1
57.2
3.1
9–11 days in refrigerated condition
Joynarar Moa
3.76
5.24
50.75
34.78
5.47
20–25 days in refrigerated condition
Moa from puffed and flacked rice
3.08
22.88
63.42
9.35
1.27
1-2 month in air tight container
Khoi and Murki
3.37
23.41
62.38
9.05
1.79
1-2 month in air tight container
Khir Doi
4.5
11.5
32.79
50.35
0.86
15 days in cups and 6 days in pouch
Lal Doi
4.9
6.8
43.2
44.04
1.06
15 days in cups and 6 days in pouch
Jhuri Pata Doi
5.3
5.9
34.81
53.27
0.72
15 days in cups and 6 days in pouch
Lyangcha
18.1
22.5
29.8
27.1
2.5
12–14 days in refrigerated condition
Monohora
17.6
21.7
31
26.8
2.9
6-7 days in refrigerated condition
Patkheer
19.7
21.9
27.1
28.6
2.7
10–15 days in refrigerated condition
Coconut Naru
3.5
21.5
37.5
33.75
3.75
Up to one month in refrigerated condition
Chandrapuli or Coconut chanch
13.87
14.92
53.9
14.9
2.41
25–30 days in refrigerated condition
Tusha Shinni
11.7
8.9
31.3
45.24
2.86
2-3 days in refrigerated condition
Batasha
3.92
9.57
80.43
4.2
1.88
6–8 months in air tight container
Kadma
2.96
10.89
78.35
6.02
1.78
6–8 months in air tight container
Nakuldana
3.56
8.51
81.84
4.56
1.43
6–8 months in air tight container
with ghee, #without ghee, and in refrigerated condition. The primary nutritional information of the 38 ethnic sweetmeats has been invented from Bengal. The results are expressed as mean ± standard deviation. The nutritional and shelf lives of each product are expressed as information obtained from the stakeholders from sweetmeat industries, GI, nutritional labelling over the products, and experiments conducted by authors.
