PREPARATION OF CAKE WITH TODDY: CULINARY INNOVATION AND BENEFITS
Kanimozhi, S and Vijayakumar, M (2025) PREPARATION OF CAKE WITH TODDY: CULINARY INNOVATION AND BENEFITS. In: Contemporary Perspectives in Hotel Management Integrating Strategy Sustainability and Service Excellence. ESN PUBLICATIONS, INDIA, pp. 75-82. ISBN 978-93-49421-29-5
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Abstract
Toddy also known as palm wine is a traditional fermented beverage
derived from coconut or palm sap, commonly consumed in tropical
regions. This study explores the incorporation of toddy into cake
preparation as a natural fermentation agent providing leavening, flavor
enhancement, and potential nutritional value. The article analyzes the
method, fermentation science, sensory characteristics, and potential
benefits of using toddy in baking. Results indicate that toddy can
partially replace commercial yeast or baking powder to provide a soft,
moist cake with a unique flavor profile and potential probiotic benefits
when used correctly.
| Item Type: | Book Section |
|---|---|
| Subjects: | Hotel and Catering Management > Tourism Management |
| Domains: | Hotel and Catering Management |
| Depositing User: | Mr IR Admin |
| Date Deposited: | 15 May 2026 11:39 |
| Last Modified: | 15 May 2026 11:39 |
| URI: | https://ir.vistas.ac.in/id/eprint/18639 |
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