Fermentation of blackgram paste: time‐dependent rheological characteristics, modelling and quality attributes of a traditional snack

Koilparambil, Sruthi Genevieve; Bhattacharya, Sarani

doi:10.1111/ijfs.12534

Cited by 5 publications

(6 citation statements)

References 22 publications

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“…This may be due to the disruption of particle aggregates and structural breakdown, which is directly related to the applied shear rate. Similar results have been reported by Koilparambil and Bhattacharya, 16 where the rheology of black gram paste was analyzed. The material supply with the 75:25 IB:PMF ratio had higher levels of initial apparent viscosity, indicating greater hardness, preventing adequate flow through the extruder assembly.…”

Section: Resultssupporting

confidence: 88%

“…As idli batter is to be fermented before steaming, the choice of ingredients added should not inhibit the process of fermentation. Fermentation has a substantial impact on material rheology due to microbial degradation of larger molecular weight compounds, which lead to the formation of smaller molecules in fermented batter 16 . Fermentation can be regarded as a post‐processing approach, as it can create significant changes in the physical properties and the overall acceptability of printed constructs after printing.…”

Section: Introductionmentioning

confidence: 99%

“…Fermentation has a substantial impact on material rheology due to microbial degradation of larger molecular weight compounds, which lead to the formation of smaller molecules in fermented batter. 16 Fermentation can be regarded as a post-processing approach, as it can create significant changes in the physical properties and the overall acceptability of printed constructs after printing. Increasing the nutritive value of idli by partial replacement of rice with other nutrient-rich ingredients could be an effective way to enhance the overall health benefits along with improving the intake of underutilized nutrient-rich indigenous food sources like millets.…”

Section: Introductionmentioning

confidence: 99%

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Effect of 3D printing conditions and post‐printing fermentation on pearl millet fortified idli

2023

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BACKGROUND: Three-dimensional (3D) printing is an emerging technology with numerous applications in the development of novel foods to meet personalized and special dietary needs. Using 3D printing, foods with modified textures and consistency can be prepared conveniently. In this work, an indigenous rice-black gram batter was fortified with pearl millet flour and 3D printed in the in-house developed extrusion-based food printer, Controlled Additive-manufacturing Robotic Kit (CARK™). The impact of material supply composition was investigated along with optimization of different printing parameters and an in-depth analysis of post-printing fermentation kinetics was undertaken. The shape changes in the 3D printed constructs during fermentation were analyzed using a pixel-count-based image-processing technique that correlates with the change in surface area.RESULTS: The addition of millet flour resulted in accelerated fermentation. At 20% w/w level, better printability with higher precision and layer definition was obtained at 800 mm min −1 of printing speed, 360 rpm extrusion motor speed, and 1.22 mm nozzle diameter with an extrusion rate of 15.57 mm 3 s −1 . The constructs of pearl millet flour (PMF) fortified idli batter have shown good structural stability and creep recovery. Fermentation-assisted shape change was found to be significantly influenced by infill levels. Both raw and steamed constructs with 40% infill showed around 37% lower hardness than 100% infill constructs due to a porous inner structure with reduced expansion in the surface area/volume during fermentation. CONCLUSION:The results of the study provide insights into the scope of printing fermented foods through the food-to-food fortification approach and textural modification of foods using 3D printing by varying the infill levels.

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Section: Resultssupporting

confidence: 88%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effect of 3D printing conditions and post‐printing fermentation on pearl millet fortified idli

2023

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“…The hysteresis loop shows that the structure of chocolate will be damaged after shearing occurs. The hysteresis area which represents the size of thixotropic is the area between two curves [17]. When the shear rate is same, the viscosity of Dove and Leconte are higher than that of Toblerone and Cote Dor.…”

Section: Steady-state Rheology Analysismentioning

confidence: 99%

Rheological and Sensory Properties of Four Kinds of Dark Chocolates

Gao¹,

Guo²,

Han³

et al. 2015

AJAC

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The rheological properties of four kinds of chocolates (Dove, Leconte, Toblerone and Cote Dor) are determined by the rheometer of MCR101. The result shows that the melt samples have shear thinning behavior and thixotropic. The chocolates' viscosities decrease with temperature increasing. The flow of melt chocolates follows Casson equation. The whole tanδ of chocolate is greater than 1, which indicates that the viscous composition is more than the elastic elements. The stress of Dove and Leconte changes rapidly compared with that of Toblerone and Cote Dor. Dove and Leconte have higher yield stress and anti-deformation ability than Toblerone and Cote Dor. The tanδ of Toblerone and Cote Dor is higher than that of the other two chocolates. This result shows that Toblerone and Cote Dor have a higher proportion of sticky ingredients. By the sensory properties, Dove and Leconte have higher overall acceptability.

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“…In those works, information was given in fragmentary way. Many studies focused on rheological properties from two perspectives: steady-state rheology (Bayod et al 2007;Castro et al 2013;Correa et al 2013;Genevieve et al 2014) and dynamic oscillatory test (Staffolo et al 2004;Cui et al 2011;Tan et al 2014;Garrido et al 2015). Dynamic oscillatory test shows limited rheological information, mainly including storage modulus (G 0 ) and loss modulus (G 00 ).…”

Section: Introductionmentioning

confidence: 99%

Rheology Study on Low-Sugar Apple Jam by a New Nonlinear Regression Method of Herschel-Bulkley Model

Guo

Zhao

Zhang

et al. 2016

Journal of Food Processing and Preservation

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Structure break was found in shearing process of static prepared low‐sugar apple jam, which is a thixotropic and shear‐thinning fluid. In order to investigated this jam, a new nonlinear regression method of Herschel–Bulkley (H‐B) model without measuring yield stress was set up using R2 as optimizing criterion, and compared with Casson model. Dynamic yield stress was calculated using the regression of downward curve. Casson model was found fit in high shear rate (in one case, R2 0.9986, still lower than H‐B model, 0.9997). Break stress (from 113 to 497 Pa) could be largely increased by soluble solid concentration rising, and dynamic yield stress of H‐B model changed from 0.004 to 20.75 Pa, mainly depending on sugar and soluble solid concentration. Consistency index (24.50–102.3 Pa·sn) was increased with adding soluble solid and decreased with adding sugar. Flow behavior index (0.229–0.363) was increased evidently with adding pectin and sugar. Practical Applications The low‐sugar jams are more nutrition‐reasonable since they generally provide fewer calories, now short of deep research. Rheological properties are of great significance for processed food fluids. Traditional steady‐state test was applied widely in rheologic study of food fluids. However, information under flow curves could not be explored in detail because definition of yield stress was confused for a long time and the most common model of fluid, Herschel–Bulkley model, lacked suitable regression method. Additionally, upward curve was often ignored. In this work, a new simple nonlinear regression of Herschel–Bulkley model was set up without measuring yield stress investigated. Then the influences of ingredients on rheologic properties of low‐sugar apple jam could be investigated in detail. It is expected that the new method and observation would be applied by other rheologic researchers, and it is useful for finding relationships between mouth feel and indexes of Herschel–Bulkley model.

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Fermentation of blackgram paste: time‐dependent rheological characteristics, modelling and quality attributes of a traditional snack

Cited by 5 publications

References 22 publications

Effect of 3D printing conditions and post‐printing fermentation on pearl millet fortified idli

Effect of 3D printing conditions and post‐printing fermentation on pearl millet fortified idli

Rheological and Sensory Properties of Four Kinds of Dark Chocolates

Rheology Study on Low-Sugar Apple Jam by a New Nonlinear Regression Method of Herschel-Bulkley Model

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