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Journal of Food Science and Technology : Volume 48, Issue 4, August 2011

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Journal of Food Science and Technology : Volume 48, Issue 1, February 2011

Journal of Food Science and Technology : Volume 47

Preparation of idli batter, its properties and nutritional improvement during fermentation

Content Provider	Springer Nature Link
Author	Ghosh, Debasree Chattopadhyay, Parimal
Copyright Year	2010
Abstract	Idli is a traditional fermented rice and black gram based food. Idli batter is prepared by soaking polished parboiled rice and decorticated black gram for 4 h at 30 ± 1 °C in water. The soaked mass was ground using a grinder with adequate amount of water. The blend ratios of 2:1, 3:1 and 4:1 (w/w) batter were allowed for fermentation for different periods with the addition of 2% (w/w) of salt. The rheology of the product was assessed using a Brookfield Viscometer having disc spindles. Shear stress values were in the range of 0.22 and 4 Pa and reached a maximum value at 7 h of fermentation. The density, pH, and percentage total acidity of batter during fermentation for different blend ratios ranged between 0.93 and 0.59 gm cm$^{−3}$, 4.21 and 5.9 and 0.44 and 0.91% respectively. During fermentation, maximum production of riboflavin and thiamine were found to be 0.76 mg/100 gm and 0.73 mg/100 gm in 3:1 blend ratio of idli batter; and the folic acid content was found to be at a maximum of 0.75 mg/100 gm of idli batter after 10 h of fermentation. Digestibility in terms of amino N$_{2}$ content was analysed by formol titration.
Starting Page	610
Ending Page	615
Page Count	6
File Format	PDF
ISSN	00221155
Journal	Journal of Food Science and Technology
Volume Number	48
Issue Number	5
e-ISSN	09758402
Language	English
Publisher	Springer-Verlag
Publisher Date	2010-11-16
Publisher Place	India
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Idli batter Blend ratio Fermentation Viscosity B vitamins Formol titration Chemistry/Food Science Nutrition Food Science
Content Type	Text
Resource Type	Article
Subject	Food Science

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Preparation of idli batter, its properties and nutritional improvement during fermentation.

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