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Title: Computational Gastronomy: Analysis of the basis of flavor in Indian cuisine and health impact of spices
Researcher : N. K., Rakhi
Supervisor: Bagler, Ganesh
Department: Bioscience and Bioengineering
Issue Date: Jan-2020
Citation: N.K., Rakhi. (2020.). Computational Gastronomy: Analysis of the basis of flavor in Indian cuisine and health impact of spices (Doctor’s thesis). Indian Institute of Technology Jodhpur, Jodhpur.
Abstract: Cultures across the world have evolved diverse culinary repertoires that form an integral part of their identity. Traditional recipes have been shaped to incorporate ingredients driven by their taste and health considerations. The study of culinary practices has hitherto been mainly under the purview of humanities and social sciences. In this thesis, we take a computational gastronomy approach to conduct a data-driven investigation of traditional Indian recipes to study the basis for their flavor composition and health impact of culinary herbs and spices. The first part of the thesis explores the basis of flavor in Indian Cuisine through the principle of food pairing applied to its traditional recipes to show what ingredient combinations are generally followed in a typical Indian recipe and its regional cuisines. The study provides a basis for designing novel signature recipes, healthy recipe alterations and recipe recommender systems. Further, the thesis presents a repository of flavor compounds, FlavorDB, a comprehensive database for the exploration of flavor compounds in food ingredients. The latter and final sections of the thesis unearth the health significance of key dietary ingredients, spices and herbs from data available via published biomedical literature. By carrying out a data analytical approach, the thesis provides valuable insights into their therapeutic utility. Further, by integrating spice-phytochemical-disease associations, we identify bioactive spice phytochemicals potentially involved in their therapeutic effects. The results and data from this investigation are compiled and presented in the database SpiceRx.In summary, we take a data-driven approach to investigate the data of traditional Indian recipes to identify culinary fingerprints of its regional cuisines. Our computational gastronomical analysis led to the identification of spices as the molecular fulcrum of Indian recipes. We further investigated the therapeutic effects of culinary herbs and spices to highlight their broad-spectrum benevolence. We also created a data repository of flavor compounds (FlavorDB) and an integrated resource for empirical evidence of the health impacts of culinary herbs and spices (SpiceRx). We believe that these studies will provide an impetus for data-centric investigations of food, flavor, health and their related applications.
Pagination: 118p.
Accession No.: TP00058
Appears in Collections:Ph. D. Theses

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01_title.pdf147.95 kBAdobe PDFView/Open
02_abstract.pdf128.95 kBAdobe PDFView/Open
03_acknowledgements.pdf154.84 kBAdobe PDFView/Open
04_contents.pdf165.12 kBAdobe PDFView/Open
05_list_of_figures.pdf192.94 kBAdobe PDFView/Open
06_list_of_tables.pdf127.91 kBAdobe PDFView/Open
07_list_of_symbols.pdf193.19 kBAdobe PDFView/Open
08_list_of_abbreviations.pdf100.53 kBAdobe PDFView/Open
09_chapter 1.pdf157.16 kBAdobe PDFView/Open
10_chapter 2.pdf228.43 kBAdobe PDFView/Open
11_chapter 3.pdf622.23 kBAdobe PDFView/Open
12_chapter 4.pdf878.39 kBAdobe PDFView/Open
13_chapter 5.pdf1.98 MBAdobe PDFView/Open
14_chapter 6.pdf1.06 MBAdobe PDFView/Open
15_chapter 7.pdf1.2 MBAdobe PDFView/Open
16_chapter 8.pdf786.16 kBAdobe PDFView/Open
17_chapter 9.pdf1.34 MBAdobe PDFView/Open
18_chapter 10 conclusions and summary.pdf1.51 MBAdobe PDFView/Open
19_annexure A.pdf1.5 MBAdobe PDFView/Open
20_annexure B.pdf683.49 kBAdobe PDFView/Open
21_annexure C.pdf552.53 kBAdobe PDFView/Open
22_annexure D.pdf616.69 kBAdobe PDFView/Open
23_references.pdf288.71 kBAdobe PDFView/Open

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