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

Chelliah, Ramachandran; Ramakrishnan, S.; Premkumar, D.; Antony, Usha

doi:10.1007/s13197-016-2264-2

Cited by 13 publications

(11 citation statements)

References 13 publications

(16 reference statements)

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“…The decrease in viscosity of idli batter stored at 30 and 4°C are depicted in Fig. 1e, f. It has been reported that idli batter without the addition of preservative or stabilizers showed decrease in the viscosity at both ambient (30°C) and refrigerated storage conditions (Nisha et al 2005;Chelliah et al 2016). In the present study, idli batter incorporated with mustard essential oil had a significantly higher viscosity than the control sample stored at 30°C for 5 days and at 4°C for 30 days.…”

Section: Viscosity Of Idli Battersupporting

confidence: 59%

Shelf life improvement of idli batter by addition of mustard essential oil as bio-preservative

Regubalan

Ananthanarayan

2018

J Food Sci Technol

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is one of the most popular naturally fermented breakfast food. In this study, essential oils have been screened for their minimal inhibitory activity against selected lactic acid bacteria (LAB) and yeast strain associated with batter fermentation and to identify the best potential bio preservative to preserve the batter. Mustard essential oil was found to be the best bio-preservative which showed a biocidal effect at 80 ppm against LAB strains and at 40 ppm against The efficacy of mustard essential oil incorporated in the batter at 0.1% (w/w) was evaluated by measuring the titratable acidity, pH, viscosity, batter volume, microbial count of batter as well as sensory parameters of prepared from preserved batter stored at 4 and 30 °C. Unfavorable changes in acidity, batter volume and whey separation of batter containing mustard oil were significantly reduced, which resulted in a reduction of sour taste and improved texture of. The growth of yeast and LAB was retarded evidenced by decreased microbial counts than control batter, which delayed the deterioration of the batter under both storage conditions. The addition of 0.1% mustard essential oil in the optimally fermented batter extended its shelf life to 5 days when stored at 30 °C and 30 days at 4 °C.

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Section: Viscosity Of Idli Battersupporting

confidence: 59%

Shelf life improvement of idli batter by addition of mustard essential oil as bio-preservative

Regubalan

Ananthanarayan

2018

J Food Sci Technol

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“…Nowadays in the market, there is a huge demand for ready-to-cook packaged idli batter which have a moderate shelf life. For extending the shelf life of packaged idli batter there are few thermal preservation techniques used which improves the shelf life of idli batter more than two to three days at room temperature and up to one month in refrigerated conditions [8][9][10][11]. Those techniques are not viable it coagulates the idli batter or due to heat applications idli will be formed.…”

Section: Introductionmentioning

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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“…M. koenigii berries extract was also encapsulated in the double emulsion for prolonged antioxidant effect (Kumar & Kumar, 2020). It has also been utilized in biofortification and shelf life extension (Chelliah et al, 2016) of idli batter (traditional Indian food) and nutritionally enhanced chutney powder (Balaswamy et al, 2004). Other than these, M. koenigii raw leaves and extracts were also utilized as an ingredient for promoting antioxidant and prebiotic potential .…”

Section: Introductionmentioning

confidence: 99%

Study of physicochemical, nutritional, and anticancer activity of Murraya Koenigii extract for its fermented beverage

Bhatt

Dadwal

Padwad

et al. 2021

Food Processing Preservation

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Murraya koenigii L (Curry) leaves, known for its natural polyphenols, possess efficient antioxidant properties that maintain oxidative stress and promote health benefits. Higher content of phenolics (77.00 µg GAE/mg) and flavonoids (21.02 µg RU/mg) was detected in M. koenigii leaves extract along with ultra‐performance liquid chromatography quantification (UPLC) followed by antioxidant activity. The extract exhibited competent anti‐cancer activity against A549 and CHOK1 carcinoma cell lines. Therefore, M. koenigii leaves were utilized to prepare fermented beverage (FB) followed by an assessment of nutritional and phytochemical changes at various time intervals. The study found a significant increase in phenolics, flavonoids, and antioxidant activity in FB, further quantified using UPLC. The quantitative analysis also showed a rapid increase in protein and free amino acid content from 0 to 96th hr with a minor decrease at 720th hr. Thus, Murraya koenigii‐fermented beverage can be a suitable alternative with efficient antioxidant activity. Practical application Presently, food industries are looking forward to develop novel techniques by utilizing traditional knowledge for the sustained delivery of polyphenols. Murraya koenigii. L or curry leaves are well known for their health‐promoting food ingredients and utilized in a variety of food products. Its antioxidant and anticancer potential can generate awareness about its applications and opportunities for developing health products. For the last many centuries, fermented beverages are part of our daily food intake. The utilization of health‐promoting herbs in beverages will create a new genre of health products. Therefore, in the present study, curry leaves were analyzed for their antioxidant and anticancer activity followed by the development of fermented beverage. While the fermented beverage was also tested for its physicochemical and nutritional assessment during various developmental stages. The study also generates information regarding polyphenolic and nutritional changes during the fermentation process.

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

Cited by 13 publications

References 13 publications

Shelf life improvement of idli batter by addition of mustard essential oil as bio-preservative

Shelf life improvement of idli batter by addition of mustard essential oil as bio-preservative

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

Study of physicochemical, nutritional, and anticancer activity of Murraya Koenigii extract for its fermented beverage

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