Accelerated fermentation of ‘idli’ batter using soy residue okara

Rekha, C. R.; Vijayalakshmi, G.

doi:10.1007/s13197-011-0248-9

Cited by 18 publications

(17 citation statements)

References 16 publications

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“…Addition of curry leaves had slight changes in the bulk density of the batter (0.8 ± 0.01 g cm -3 ) when compared to the control (0.73 ± 0.02 g cm -3 ) during 24 h of fermentation. These findings are in accordance with the data reported by Rekha and Vijayalakshmi (2011) where at the end of 10 h natural fermentation at 30°C there was a 20 % increase in volume in the unfortified idli batter and a 55 % increase in volume in okara fortified batter. Ghosh and Chattopadhyay (2011) reported that increase in blend ratio significantly increased the batter density.…”

Section: Bulk Density and Viscositysupporting

confidence: 93%

“…This is due to the buffering effect caused by the higher content of soluble proteins, amino acids and also free fatty acids of the beans. Likewise, Rekha and Vijayalakshmi (2011) observed the increase in acidity within 2 h of natural fermentation in control batter and after 6 h of natural fermentation in okara fortified batter resulting in accelerated fermentation.…”

Section: Results and Discussion Ph And Titratable Aciditymentioning

confidence: 78%

“…The springiness (S) of the control idli increased till 8 h of fermentation and showed a slight decrease till 24 h, whereas springiness of the idli increased with addition of curry leaves during 24 h of fermentation. The hardness of traditional idli decreased with okra substitution during a 10 h fermentation period as observed by Rekha and Vijayalakshmi (2011). The sponginess and fluffy texture of the idli is based on the yeast growth in naturally fermented batters.…”

Section: Texture Of Idlimentioning

confidence: 86%

“…Addition of curry leaf powder to the 12 h fermented batter resulted in lesser growth of bacteria and yeast was completely inhibited. Rekha and Vijayalakshmi (2011) reported that in okra fortified idli batter there was a gradual increase in mesophilic bacterial and LAB count with fermentation time as well as yeast and mould count. Thus the bacterial counts were higher in okra fortified batter than control batter.…”

Section: Rate Of Fermentationmentioning

confidence: 99%

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Bio-fortification and shelf-life extension of idli batter using curry leaves (Murraya koenigii)

et al. 2016

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Among several traditional foods of India, idli is one of the most popular and commonly consumed steamed products. A new method of adding Murraya koenigii (curry leaves) to idli batter as a vehicle for fortification and extension of shelf-life has been developed. Dried curry leaves powder was incorporated with other ingredients like rice and dehusked black gram in different proportions to optimize the most palatable formulation. Rate of fermentation and microbial changes in the batter; nutritional qualities, texture and sensory properties of the prepared product were assessed. Incorporation of curry leaves powder (5 %) in idli batter increased the shelf-life and also increased the flavour, texture and appearance of the idli. The calcium content of the prepared idli was 10 times more than that of the control idli, while dietary fiber content increased by 18.6 %. Anti-microbial activity of the curry leaves in idli batter extended the shelf-life from 2 to 5 days when stored at 30°C.

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Section: Bulk Density and Viscositysupporting

confidence: 93%

Section: Results and Discussion Ph And Titratable Aciditymentioning

confidence: 78%

Section: Texture Of Idlimentioning

confidence: 86%

Section: Rate Of Fermentationmentioning

confidence: 99%

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Bio-fortification and shelf-life extension of idli batter using curry leaves (Murraya koenigii)

et al. 2016

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“…The mouth feel and texture of modified products are dependent upon many factors including the amount of replacement, changes in the ingredients, and consumer's perception. For example, Rekha and Vijayalakshmi (2011) reported that fortified idli with soy residue okara was soft and spongy compared to control idli. While replacing white sugar with date syrup, Aboubacar et al (2010) determined that up to 50% replacement of white sugar with date syrup produced similar texture and acceptance rating to that of control muffins.…”

Section: Mouth Feel and Texturementioning

confidence: 99%

Dates as a substitute for added sugar in traditional foods ? A case study with idli

Manickavasagan

Mathew

Al-Attabi

et al. 2013

Emir. J. Food Agric

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Scientific evidences suggest that increased intake of added sugar is one of the major causes for dental caries, glucose intolerance, diabetes mellitus, cardiovascular diseases, obesity, hypertension and behavioural complications such as hyperactivity in children. In many parts of the world, consumption of added sugar is much higher than the dietary recommendation from health organizations. Several researchers have used dried fruits to sweeten the traditional foods as the functionality of the sugar incorporated within the structure of intact fruits is different than added sugar in human health. Date fruits have also been used in several forms such as syrups, spread, sugar and flour as a sweetener in food. The objective of this study was to develop acceptable idli (traditional Indian breakfast) with chopped dates, date paste and date syrup, and determine their sensory and chemical properties. Total phenol and vitamin C contents of dates idli were significantly higher than control idli with added sugar. The sensory properties of four idli products (idli with date paste, idli with date syrup, idli with chopped dates and control idli served with white sugar) were evaluated by 40 untrained panelists. The sweetness and aroma of the idli with chopped dates got significantly higher scores than other three idli products with no difference among them. Similarly the overall acceptability score of the idli with chopped dates was higher than other idli products. Panelists from a regular eaters group gave higher scores for the overall acceptability of developed idli products than first time consumers. In all sensory attributes and consumer types, idli with dates scored higher preference or at least equal preference with control idli and white sugar combination. There are ample opportunities to educate people and create awareness about preparation and consumption of traditional foods with dates in order to reduce added sugar intake.

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