Churchkhela: Georgian delicacy
Georgian Academy of Agric. Sciences LLC “DEMETRA”, Tbilisi, Georgia
Research Article
GSC Advanced Research and Reviews, 2022, 13(03), 198-202.
Article DOI: 10.30574/gscarr.2022.13.3.0368
Publication history:
Received on 09 November 2022; revised on 19 December 2022; accepted on 22 December 2022
Abstract:
This product is an ancient Georgian national sweet. It is unknown by whom and where in Georgia it was originally made. Churchkhela is still produced by national technology, the main components of which are pressed and condensed grape juice (Badagi), cereal (wheat, corn) flour, and filling consisting of walnuts or nuts, etc., threaded onto a string. The paper presents an overview of the disadvantages of a product manufactured using traditional technology, large-scale studies conducted and appropriate biotechnological methods developed to overcome these disadvantages. The result is an environmentally friendly method using modern means of mechanization, paving the way for this product to enter the international market.
Keywords:
Churchkhela; Grape juice; Walnut; Concentration; Wheat flour; Dough mass; Purification; 5-hydroxymethilfurfural; Caramelans
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Copyright © 2022 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0
