Grinding characteristics and batter quality of rice in different wet grinding systems

Sharma, Pankaj; Chakkaravarthi, A.; Singh, V. S.; Subramanian, R.

doi:10.1016/j.jfoodeng.2008.03.009

Cited by 47 publications

(44 citation statements)

References 5 publications

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“…Sowbhagya et al (1991) studied the effect of variety, parboiling and ageing of rice on the quality of idli and reported that the normal parboiled rice is best suited for making idli as shown by its higher scores for softness. In the present study the idli made of parboiled rice is soft and it may also be due to fact proved by Sharma et al (2008) that the greater starch damage in parboiled rice during wet grinding, attribute to its greater susceptibility to undergo damage owing to its softness after soaking as well as to the longer duration of grinding favoring parboiled rice to be suited for idli making. Roy et al (2010) noted that the hardness and adhesion of cooked rice were dependent not only on the moisture content but also on the forms and variety of rice.…”

Section: Effect Of Rice Variants On Batter Volumementioning

confidence: 68%

Effect of ingredients on sensory profile of idli

Durgadevi

Shetty

2012

J Food Sci Technol

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Idli is a traditional fermented food and is consumed in India and Srilanka. The objective of the present study is to select the ingredients for optimum desirable product characteristics and to identify the optimum ratios of ingredients and fermentation time with respect to sensory attributes using Response Surface Methodology (RSM). The sensory attributes included were color, appearance, texture, taste and overall quality. Preliminary trials were conducted using five variants of rice and common black gram dhal before framing a model using Central Composite Rotatable Design (CCRD). From the study it was found that a desirable score of 0.7439 was obtained for sensory attributes of idli made with the ratio of 3: 1.475 for IR20 idli rice and ADT3 variety black gram (with husk removed after soaking) fermented for 10.2 h. Principal Component Analysis (PCA) helped to discriminate the samples and attributes within the data matrix, depending upon their inter relationships.

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Section: Effect Of Rice Variants On Batter Volumementioning

confidence: 68%

Effect of ingredients on sensory profile of idli

Durgadevi

Shetty

2012

J Food Sci Technol

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“…To the best of our knowledge, this is the first report of using wet grinding technology for grinding wheat bran. Wet grinding technology has been already used for other applications such as crushing soybean in order to extract soymilk (Vishwanathan et al, 2011) and for rice batter (Sharma et al, 2008). The efficient reduction of particle size of wheat preparations was mainly due to the friction between two grinding stones, but the endogenous enzymes of bran and aleurone might also have contributed to the particle size reduction, as the temperature increased up to 50 C during the grinding, making optimal conditions for the enzymes to act.…”

Section: Chemical Composition Of Wheat Bran Preparationsmentioning

confidence: 99%

Wet grinding and microfluidization of wheat bran preparations: Improvement of dispersion stability by structural disintegration

Rosa‐Sibakov

Sibakov

Lahtinen

et al. 2015

Journal of Cereal Science

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“…For instance, stone grinder took 18 min to achieve a particle size of 233 lm, whereas mixer grinder took only 3 min. Sharma et al (2008) reported that the actual forces involved were responsible for the differences in the duration of wet grinding to achieve the reference particle size (620 lm) of rice in stone and mixer grinders.…”

Section: Stone Grindermentioning

confidence: 99%