The Effect of Extruded Flour and Fermentation Time on Some Quality Parameters of Idli

Kaur, Kulwinder; Singh, Narpinder; Singh, Hardeep

doi:10.1111/j.1745-4557.2000.tb00192.x

Cited by 3 publications

(3 citation statements)

References 9 publications

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“…Formation of foam during batter fermentation is essential in the preparation of idli . The foam consists of gas (air) droplets encapsulated in a liquid film containing soluble proteins (Kaur et al. , 2000).…”

Section: Resultsmentioning

confidence: 99%

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Short chain xylooligosaccharides: a potential prebiotic used to improve batter fermentation and its effect on the quality attributes of idli, a cereal–legume‐based Indian traditional food

Aachary

Gobinath

Prapulla³

2011

Int J of Food Sci Tech

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Xylooligosaccharides (XOS), a potential prebiotic exhibits important technological characteristics and interesting nutritional properties. The major fraction in XOS produced enzymatically from corncob was characterised as b-d-xylopyranosyl-(1,4)-d-xylanopyranose (xylobiose) using 13 C and 2D-HSQC NMR. The use of this XOS as a prebiotic in idli, a cereal ⁄ legume-based fermented cake, and its effect on texture, fermentation and sensory characteristics was investigated. Idli batter was fermented with different concentrations of XOS (0, 0.2, 0.4 and 0.6% w ⁄ v) for 4-18 h conventionally. The addition of XOS markedly increased lactic acid bacteria number (9.88 ± 0.08 log cfu g )1 ) which resulted in rapid reduction in pH (4.61 ± 0.03) and specific gravity after 6 h of fermentation when compared to conventional batter fermentation for 18 h without XOS (9.46 ± 0.06 log cfu g )1 ). Instrumental (colour and texture) and sensory evaluation indicated that the optimum conditions were 0.4% XOS and 6 h fermentation. Idlis with XOS had higher moisture content and a softer texture. Addition of XOS benefits both fermentation and idli quality.

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Section: Resultsmentioning

confidence: 99%

“…Specific gravity, pH and total acidity of the fermented idli batter were measured. The specific gravity of idli batter was determined by dividing the weight of a glass beaker (200 mL) filled with batter to the weight of the same beaker filled with water (Kaur et al. , 2000).…”

Section: Methodsmentioning

confidence: 99%

Short chain xylooligosaccharides: a potential prebiotic used to improve batter fermentation and its effect on the quality attributes of idli, a cereal–legume‐based Indian traditional food

Aachary

Gobinath

Prapulla³

2011

Int J of Food Sci Tech

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“…During extrusion processing of black gram, starch solubilization and gelatinization can be achieved more conveniently and economically without any discoloration. Some of the researchers have worked on use of extruded flour for the quality improvement of idli (Singh et al 1995;Kaur et al 2000). Similarly present study was also undertaken for quality improvement of legume based fried snack i.e.…”

Section: Introductionmentioning

confidence: 92%

Effect of extrusion on thermal, textural and rheological properties of legume based snack

et al. 2018

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Attempts have been made to improve dough handling properties and quality of legume based snack by incorporating extruded black gram (EBG) flour as partial substitute for raw black gram (RBG) flour. In present work overall quality improvement was achieved by analyzing (a) thermal properties of RBG and EBG flour (b) rheological properties (shear stress, shear rate, storage modulus, loss modulus, deflection angle and complex viscosity) of legume based snack dough and (c) post frying characteristics (colour and texture) of legume based snack. Three different legume based snack samples with different flour formulations (RBG flour, RBG flour incorporated with 25% EBG flour and RBG flour incorporated with 50% EBG flour) were prepared, characterized and compared with standard market sample. Dough exhibited shear thinning behaviour and G' and G″ showed rising behaviour with angular frequency whereas, complex viscosity showed decreasing behaviour. Herschel-Bulkley model was best fitted. Significant changes were observed in values of onset, peak and endset gelatinization temperatures on extraction of black gram flour which improved dough handling properties during papad processing and enhanced organoleptic profile of end product.

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Evaluation of little millet Paddu for physico-chemical nutritional, microbiological and sensory attributes

Madalageri

Yenagi

Shirnalli

2016

AJDFR

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The present study was undertaken to evaluate little millet paddu for physico-chemical, nutritional, microbiological and sensory attributes as compared to rice paddu. The standardized proportion of ingredients of cereal to mixture of pulse in the ratio of 6:1 (little millet 81.48, black gram dhal 13.58, bengal gram dhal 1.36, red gram dhal 1.36, fenugreek seed 0.82 and flaked rice 1.4g) and 4:1 (rice 74.58, black gram dhal 18.64, bengal gram dhal 1.86, red gram dhal 1.86, fenugreek seed 1.12 and flaked rice 1.94g) was used for little millet and rice paddu respectively. Processing treatments like soaking for 6 h and fermentation for 14 hr were used for preparation of paddu. Significant differences were observed in the increase in the volume, bulk density, specific gravity, pH and titratable acidity of little millet batter. The changes in physical characteristic of paddu with respect to total volume, average volume and bulk density were significant for little millet and rice paddu, whereas the total number, total weight of paddu and average weight of paddu did not show significant changes. Little millet paddu was highly nutritious than rice paddu and did not show significant difference in the scores of sensory attributes. Significant difference in the microbial population in fermented batter was observed between little millet and rice. L.mesenteroides, Lactobacillus spp. and yeast dominated the fermentation process among all the microorganisms. In little millet paddu, yeast were observed whereas in rice paddu bacteria were present. E coli were absent in both the paddu.

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The Effect of Extruded Flour and Fermentation Time on Some Quality Parameters of Idli

Cited by 3 publications

References 9 publications

Short chain xylooligosaccharides: a potential prebiotic used to improve batter fermentation and its effect on the quality attributes of idli, a cereal–legume‐based Indian traditional food

Short chain xylooligosaccharides: a potential prebiotic used to improve batter fermentation and its effect on the quality attributes of idli, a cereal–legume‐based Indian traditional food

Effect of extrusion on thermal, textural and rheological properties of legume based snack

Evaluation of little millet Paddu for physico-chemical nutritional, microbiological and sensory attributes

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