Effect of α-amylase addition on fermentation of idli—A popular south Indian cereal—Legume-based snack food

Iyer, Bharti K.; Ananthanarayan, Laxmi

doi:10.1016/j.lwt.2007.07.004

Cited by 29 publications

(28 citation statements)

References 10 publications

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“…The steady increase in lactic acid bacteria found in sourdough was enhanced by the presence of amino acids (Gobetti et al 1994). Reduction in fermentation time of idli batter from 14 to 8 h was achieved by addition of an exogenous source of a-amylase enzyme by Iyer and Ananthanarayan (2008).…”

Section: Rate Of Fermentationmentioning

confidence: 99%

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

et al. 2016

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Among several traditional foods of India, idli is one of the most popular and commonly consumed steamed products. A new method of adding Murraya koenigii (curry leaves) to idli batter as a vehicle for fortification and extension of shelf-life has been developed. Dried curry leaves powder was incorporated with other ingredients like rice and dehusked black gram in different proportions to optimize the most palatable formulation. Rate of fermentation and microbial changes in the batter; nutritional qualities, texture and sensory properties of the prepared product were assessed. Incorporation of curry leaves powder (5 %) in idli batter increased the shelf-life and also increased the flavour, texture and appearance of the idli. The calcium content of the prepared idli was 10 times more than that of the control idli, while dietary fiber content increased by 18.6 %. Anti-microbial activity of the curry leaves in idli batter extended the shelf-life from 2 to 5 days when stored at 30°C.

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Section: Rate Of Fermentationmentioning

confidence: 99%

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

et al. 2016

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“…It is preferred by many people around the world because of its spongy texture, appearance, mouth feel, taste and aroma (Iyer and Ananthanarayan, 2008). The ingredients of idli are milled rice (Oryza sativa) and dehulled black gram (Phaseolus mungo) (Ghosh and Chattopadhyay, 2011).…”

Section: Introductionmentioning

confidence: 99%

“…The fermenting microorganisms present in the batter use the reducing sugars for their growth and help in the fermentation process. Lactic acid bacteria play an important role in fermentation by producing acid and gas in the idli batter (Iyer and Ananthanarayan, 2008). The fermented batter is then poured in special idli pans and steamed for a few minutes.…”

Section: Introductionmentioning

confidence: 99%

Dates as a substitute for added sugar in traditional foods ? A case study with idli

Manickavasagan

Mathew

Al-Attabi

et al. 2013

Emir. J. Food Agric

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Scientific evidences suggest that increased intake of added sugar is one of the major causes for dental caries, glucose intolerance, diabetes mellitus, cardiovascular diseases, obesity, hypertension and behavioural complications such as hyperactivity in children. In many parts of the world, consumption of added sugar is much higher than the dietary recommendation from health organizations. Several researchers have used dried fruits to sweeten the traditional foods as the functionality of the sugar incorporated within the structure of intact fruits is different than added sugar in human health. Date fruits have also been used in several forms such as syrups, spread, sugar and flour as a sweetener in food. The objective of this study was to develop acceptable idli (traditional Indian breakfast) with chopped dates, date paste and date syrup, and determine their sensory and chemical properties. Total phenol and vitamin C contents of dates idli were significantly higher than control idli with added sugar. The sensory properties of four idli products (idli with date paste, idli with date syrup, idli with chopped dates and control idli served with white sugar) were evaluated by 40 untrained panelists. The sweetness and aroma of the idli with chopped dates got significantly higher scores than other three idli products with no difference among them. Similarly the overall acceptability score of the idli with chopped dates was higher than other idli products. Panelists from a regular eaters group gave higher scores for the overall acceptability of developed idli products than first time consumers. In all sensory attributes and consumer types, idli with dates scored higher preference or at least equal preference with control idli and white sugar combination. There are ample opportunities to educate people and create awareness about preparation and consumption of traditional foods with dates in order to reduce added sugar intake.

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“…Preparation of idli is a time-consuming process as the fermentation process could reach up to 24 h. Reduction in fermentation time of the idli batter is of great commercial importance for large-scale idli production. Iyer and Ananthanarayan (2008) investigated the addition of a-amylase to speed up the fermentation process and reported that levels of a-amylase up to 15 U resulted in batters that fermented within 8 h at 30 °C and yielded sensory properties that were similar to the naturally fermented batter.…”

Section: Developments In Pulse-based Fermented Productsmentioning

confidence: 99%

Pulse-based food products

Abu‐Ghannam¹,

Gowen

2011

Pulse Foods

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Effect of α-amylase addition on fermentation of idli—A popular south Indian cereal—Legume-based snack food

Cited by 29 publications

References 10 publications

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

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

Dates as a substitute for added sugar in traditional foods ? A case study with idli

Pulse-based food products

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