Effect of ingredients on sensory profile of idli

Durgadevi, Manoharan; Shetty, Prathapkumar Halady

doi:10.1007/s13197-012-0686-z

Cited by 23 publications

(17 citation statements)

References 31 publications

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“…The prepared idli cakes with 3:1 blend ratio required less force to compress prepared idli cakes as compared to 4:1 blend ratio. The variations in the force to compress idli cakes were due to the different blend ratios and fermentation time of idli batter and similar results were also confirmed by Durgadevi and Shetty [2].…”

Section: Texture Profile Analysis (Tpa) Of Prepared Idlisupporting

confidence: 78%

“…The lowest adhesiveness value of prepared idli cakes was observed at 36 h for both the blend ratio of prepared idli cakes and maximum adhesiveness observed at 12 h in both the blend ratios of prepared idli cakes (Table 1). According to Durgadevi and Shetty [2] and Ghasemi, et al [33] the higher the value of adhesiveness indicates the more stickiness in prepared idli cakes. It is obvious from Table 1 the lower value of adhesiveness showed a harder texture of prepared idli cakes which indicates the spoilage of idli cakes.…”

Section: Texture Profile Analysis (Tpa) Of Prepared Idlimentioning

confidence: 97%

“…The texture of idli, namely, hardness, firmness, sponginess and stickiness are mainly affected by the starch content present in the idli batter [2]. The values of all the responses of TPA for idli cake prepared with both the blend ratios and different time intervals are summarized in Table 1 and results of ANOVA for all the responses are shown in Table 2.…”

Section: Texture Profile Analysis (Tpa) Of Prepared Idlimentioning

confidence: 99%

“…Idli is a spontaneously fermented steam-cooked breakfast food item, popular in southern India among the several traditional foods and consumed all over India, Sri Lanka, Malaysia and Singapore [1,2]. Traditionally, idli batter is mainly prepared with soaking parboiled rice (Oryza sativa L.) which is rich in carbohydrates and decorticated black gram dal (Phaseolus mungo L.) rich in proteins.…”

Section: Introductionmentioning

confidence: 99%

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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: Texture Profile Analysis (Tpa) Of Prepared Idlisupporting

confidence: 78%

Section: Texture Profile Analysis (Tpa) Of Prepared Idlimentioning

confidence: 97%

Section: Texture Profile Analysis (Tpa) Of Prepared Idlimentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

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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“…Although few yeast species have been isolated from idli batter, their role in fermentation is not well defined (6). Idli fermentation has been the subject of quite a few research investigations involving different aspects, such as ingredient optimization (7), physicochemical changes (8)(9)(10), and nutritional improvement due to fermentation (11,12).…”

mentioning

confidence: 99%

Diversity and Succession of Microbiota during Fermentation of the Traditional Indian Food Idli

Mandhania

Paul

Suryavanshi

et al. 2019

Appl Environ Microbiol

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Idli, a naturally fermented Indian food, is prepared from a mixture of rice and black gram (lentil). To understand its microbial community during fermentation, detailed analysis of the structural and functional dynamics of the idli microbiome was performed by culture-dependent and -independent approaches. The bacterial diversity and microbial succession were assessed at different times of fermentation by 16S rRNA amplicon sequencing. Results highlighted that most microbiota belonged to phylum Firmicutes (70%) and Proteobacteria (22%). Denaturing gradient gel electrophoresis (DGGE) and quantitative PCR (qPCR) analysis confirmed the diversity and succession involved therein. A culture-dependent approach revealed that the microbially diverse populations were conserved across different geographical locations. The fermentation was primarily driven by lactic acid bacteria as they constitute 86% of the total bacterial population, and genus Weissella emerged as the most important organism in fermentation. The natural microbiota of the grains mainly drives the fermentation, as surface sterilized grains did not show any fermentation. Growth kinetics of idli microbiota and physicochemical parameters corroborated the changes in microbial dynamics, acid production, and leavening occurring during fermentation. Using a metagenomic prediction tool, we found that the major metabolic activities of these microbial fermenters were augmented during the important phase of fermentation. The involvement of the heterofermentative hexose monophosphate (HMP) pathway in batter leavening was substantiated by radiolabeled carbon dioxide generated from D-[1-14 C]-glucose. Hydrolases degrading starch and phytins and the production of B vitamins were reported. Moreover, culturable isolates showing beneficial attributes, such as acid and bile tolerance, hydrophobicity, antibiotic sensitivity, and antimicrobial activity, suggest idli to be a potential dietary supplement. IMPORTANCE This is a comprehensive analysis of idli fermentation employing modern molecular tools which provided valuable information about the bacterial diversity enabling its fermentation. The study has demonstrated the relationship between the bacterial population and its functional role in the process. The nature of idli fermentation was found to be more complex than other food fermentations due to the succession of the bacterial population. Further studies using metatranscriptomics and metabolomics may enhance the understanding of this complex fermentation process. Moreover, the presence of microorganisms with beneficial properties plausibly makes idli a suitable functional food.

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Determination of fungal diversity of acidic gruel by using culture‐dependent and independent methods

Wang

She

Guo

et al. 2020

Food Science & Nutrition

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Fermentation has been a successful method of preservation, with an estimated consumption in excess of 5,000 varieties of fermented food globally (Johansen, 2018; Tamang, Koichi, & Holzapfel, 2016). Raw materials for fermentation include cereals, vegetables, fruits, milk, and meat; among which, cereal fermented products are very popular throughout the world (Gänzle & Salovaara, 2019). Acidic gruel is a traditional fermented food produced domestically within agrarian communities using rice, millet, glutinous rice, and other types of cereal. Raw material is first boiled and then cooled, before the residual sour broth is placed in a jar at room temperature overnight. The fermented acidic gruel can be used to make fried sour rice or sour porridge (Wang, Zhang, Zhang, et al., 2010). Millet was the main material used in acidic gruel from Inner Mongolia, Shanxi, and Shaanxi. Its protein content is similar to wheat, but the essential amino acid content is higher, and it also contains a variety of vitamins and rich mineral elements, indicating the high nutritional value of millet consumption. At the same time, it is one of the traditional Chinese herbal medicines in China, which has

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Effect of ingredients on sensory profile of idli

Cited by 23 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

Diversity and Succession of Microbiota during Fermentation of the Traditional Indian Food Idli

Determination of fungal diversity of acidic gruel by using culture‐dependent and independent methods

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