Changes in ACE inhibitory and antioxidant activities in alcalase treated idli batter and idli after fermentation

Bhaskar, Bincy; Ananthanarayan, Laxmi

doi:10.1007/s13197-019-03871-x

Cited by 7 publications

(4 citation statements)

References 31 publications

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“…During idli batter fermentation, LAB breaks down the available carbohydrates into aldehyde, ketone, acids and ethanol which increases yeast activity to increases the CO 2 gas concentration with lowering the pH and deteriorate the quality of stored batter [26,27,31,32]. The LAB, namely, Streptococcus faecalis and Pediococcus cerevisiae mostly responsible for lowering the pH of stored batter [32].…”

Section: Ph Value Of Stored Idli Battermentioning

confidence: 99%

Effect of PP Nanocomposite Multi-layered Film on Physicochemical Properties of Ready-To-Cook (RTC) Idli Batter and Prepared Idli Cake

Gaikwad

Yadav

Loganathan

et al. 2020

IRJPAC

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Aim: The current study focuses on the effect of PP nanocomposite multi-layered film on physicochemical properties of stored idli batter and prepared idli cakes. Place and Duration of Study: Department of Food Packaging and System Development at Indian Institute of Food Processing Technology, Thanjavur, Tamil Nadu, India, between Aug 2018 and Dec 2019. Methodology: The developed PP nanocomposite multi-layered film composed with depositing silicon dioxide (SiO2) on polypropylene (PP) film (0.010 mm) and attached with ethylene-vinyl alcohol (EVOH 32%) film (0.066 mm). The Physico-chemical properties of developed multi-layered and commercial PP film stored idli batter with different blend ratios of rice to black gram (3:1 and 4:1) were evaluated in terms of pH, percent titrable acidity (% TA), colour value (∆E), viscosity (cP) and volume measurement (ml). Idli cake prepared with batter stored in multi-layered film and evaluated in terms of colour, texture and percent pore characteristics. The percent pore presents in per square inches of prepared idli cake with different blend ratios and fermentation time were analysed using the grayscale image in MATLAB. Results and Discussion: The pH value of stored batter ranges from 6.7 to 4.5 or lower, to reach pH below 4.5 or lower commercially stored batter took 24 h and batter stored in the multi-layered film took 36 h at ambient temperature. The multi-layered stored batter showed better results of physicochemical properties in terms of fermentation time. Idli cake prepared with 3:1 blend ratio showed good results in terms of textural properties with compared to 4:1 blend ratio. Idli cake prepared with 3:1 blend ratio showed more pore percentage (21.88-36.80%) as compared to 4:1 blend ratio (18-32.98%) in per square inch. Due to higher barrier properties of the multi-layered film, the bacterial count increases at a slow rate and help to extend the shelf life of packaged batter more than 30 h at ambient temperature.

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Section: Ph Value Of Stored Idli Battermentioning

confidence: 99%

Effect of PP Nanocomposite Multi-layered Film on Physicochemical Properties of Ready-To-Cook (RTC) Idli Batter and Prepared Idli Cake

Gaikwad

Yadav

Loganathan

et al. 2020

IRJPAC

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“…The packaged ready‐to‐cook (RTC) idli batter is prepared by household vendors available in the market often with quality and safety issues due to which consumers face difficulty to judge the freshness/spoilage of individual idli batter packages. During idli batter fermentation carbohydrates break down into aldehyde, ketone, acids, ethanol, and CO 2 due to the increasing growth of bacteria and yeast which deteriorate the quality of idli batter 5,6 . The bacteria responsible for producing CO 2 gas concentration into the headspace of packaged idli batter is Leuconostoc mesenteroides , and it increases CO 2 concentration up to 24 h at ambient condition (25°C to 30°C) 7 .…”

Section: Introductionmentioning

confidence: 99%

Fabrication of natural colorimetric indicators for monitoring freshness of ready‐to‐cook idli batter

Gaikwad

Yadav

2020

Packag Technol Sci

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Natural colorimetric indicators have been fabricated using annatto and pomegranate extract powder and compared with chemical colorimetric indicator fabricated using bromophenol blue (BPB) to monitor the freshness of ready‐to‐cook (RTC) idli batter. The fabricated colorimetric indicator labels work on increasing headspace carbon dioxide (CO2) concentration and decreasing pH of stored batter, where indicators showed visible color change from lightest to darkest for spoiled samples. The headspace CO2 concentration of RTC idli batter increased from 0.15 ± 0.05 to 18.07 ± 0.21% (v/v) and pH decreased from 6.7 ± 0.06 to 4.5 ± 0.06 at optimum storage condition (35 ± 1°C) up to 24 h. The percent titratable acidity (% TA) increased from 0.44 ± 0.02 to 0.90 ± 0.02% up to 24 h. The viable lactic acid bacteria count (LABC) and total bacterial count (TBC) increased while yeast and mold count (YMC) was decreased with increasing fermentation time up to 24 h for batter stored at optimum condition. The color change of indicators was quantitatively measured with captured red, green, and blue (RGB) images. Pixel intensity for natural and chemical colorimetric indicators were decreased with increasing fermentation time. The leaching of chemical dye was observed on stored batter, and natural colorimetric indicators are nontoxic and successfully used as “on package sticker” for monitoring freshness of RTC idli batter.

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“…Leavening and acidification of the batter are remarkable changes during idli and dosa fermentation (Das et al, 2012; Soni et al, 1985), thereby enhancing the textural and organoleptic properties of the final product (Kannan et al, 2015; Sonawane et al, 2019). Idli and dosa have high nutritional values such as riboflavin, thiamine and folic acid (Ghosh & Chattopadhyay, 2011; Soni & Sandhu, 1989a,b), essential amino acids (Snehal et al, 2020), and also show antioxidant activities (Bhaskar & Ananthanarayan, 2019).…”

Section: “Ethno‐microbiology” Of Fermented Rice‐legume Foodmentioning

confidence: 99%

“Ethno-microbiology” of ethnic Indian fermented foods and alcoholic beverages

Tamang

2022

Journal of Applied Microbiology

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The concept of "ethno-microbiology" is to understand the indigenous knowledge of the Indian people for production of culturally and organoleptically acceptable fermented foods by natural fermentation. About 1000 types of common, uncommon, rare, exotic and artisan fermented foods and beverages are prepared and consumed in different geographical regions by multi-ethnic communities in India. Indian fermented foods are mostly acidic and some are alkaline, along with various types of alcoholic beverages. A colossal diversity of microorganisms comprising bacteria mostly belongs to phylum Firmicutes, filamentous moulds and enzyme-and alcohol-producing yeasts under phyla Ascomycota and Mucoromycota, and few bacteriophages and archaea have been reported from Indian fermented foods. Some microorganisms associated with fermented foods have functionalities and health promoting benefits. "Ethno-microbiology" of ethnic Indian people has exhibited the proper utilisation of substrates either singly or in combination such as fermented cereal-legume mixture (idli, dosa and dhokla) in South and West India, sticky fermented soybean food (kinema and related foods), fermented perishable leafy vegetable (gundruk and related foods), fermented bamboo shoots (soibum and related foods) and fermented fish (ngari and others) in North East India, and fermented meat and sausage-like products in the Indian Himalayas, fermented coconut beverage (toddy) in coastal regions, and various types of naturally fermented milk products (dahi and related products) in different regions of India. This review has also highlighted the "ethno-microbiology" knowledge of the people involving the consortia of essential microorganisms in traditionally prepared amylolytic starters for production of cereal-based alcoholic beverages. The novelty of this review is the interpretation of ethno-microbiological knowledge innovated by ethnic Indian people on the use of beneficial microorganisms for food fermentation to obtain the desired fermented food products for consumption. K E Y W O R D Sbacteria, ethno-microbiology, fermented foods; alcoholic beverages, India, yeasts and moulds How to cite this article: Tamang, J.P. ( 2022) "Ethno-microbiology" of ethnic Indian fermented foods and alcoholic beverages.

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Changes in ACE inhibitory and antioxidant activities in alcalase treated idli batter and idli after fermentation

Cited by 7 publications

References 31 publications

Effect of PP Nanocomposite Multi-layered Film on Physicochemical Properties of Ready-To-Cook (RTC) Idli Batter and Prepared Idli Cake

Effect of PP Nanocomposite Multi-layered Film on Physicochemical Properties of Ready-To-Cook (RTC) Idli Batter and Prepared Idli Cake

Fabrication of natural colorimetric indicators for monitoring freshness of ready‐to‐cook idli batter

“Ethno-microbiology” of ethnic Indian fermented foods and alcoholic beverages

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