Preparation of idli batter, its properties and nutritional improvement during fermentation

Ghosh, Dibakar; Chattopadhyay, Parimal

doi:10.1007/s13197-010-0148-4

Cited by 64 publications

(40 citation statements)

References 8 publications

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“…These findings are in accordance with the data reported by Rekha and Vijayalakshmi (2011) where at the end of 10 h natural fermentation at 30°C there was a 20 % increase in volume in the unfortified idli batter and a 55 % increase in volume in okara fortified batter. Ghosh and Chattopadhyay (2011) reported that increase in blend ratio significantly increased the batter density. Balasubramanian and Viswanathan (2007) reported similar bulk density between 0.94 and 0.59 g cm -3 in idli batter with different ratios of rice and black gram [2:1, 3:1 and 4:1 (v/v)].…”

Section: Bulk Density and Viscositymentioning

confidence: 98%

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: Bulk Density and Viscositymentioning

confidence: 98%

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

et al. 2016

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“…Spindle #6 was used for all measurements. Since the viscometer did not give direct shear rate and shear stress values for disc-type spindles, shear rate and shear stress values were obtained from the torque-rpm readings by calculation following the procedure described by Mitschka (1982) and Gbosh and Chattopadhyay (2010). The procedure involves taking measurements of many pairs of torques (α i ) with a spindle for fixed values of viscometer speed N i (rpm).…”

Section: Rheological Measurementsmentioning

confidence: 99%

Effects of solid content and temperature on viscosity of tapioca meal

Adebowale

Sanni

2011

J Food Sci Technol

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The effect of solid content (2.5-10%, w/v) and temperature (30-70°C) on the viscosity of tapioca meal from three cassava varieties was investigated in this study. Viscosity measurements were conducted using a digital rotational Brookfield viscometer. The viscosity of tapioca meal increased with increasing solid content and decreasing viscometer speeds. An empirical power-law equation fitted the viscosity data of the tapioca meals with correlation coefficients between 0.94 and 0.99. Our results indicated that tapioca meal can be characterized as a pseudo-plastic fluid and a mean value of 0.32±0.18 was proposed as the power law index of tapioca meal from the three cassava varieties used in this study. Neither solid content, temperature nor shear rate altered the rheological characteristics of tapioca meal.

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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). Rice and black gram are soaked separately and ground in a mortar and pestle with adequate water to yield a coarse rice batter and fine black gram batter (Blandino et al, 2003).…”

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 batter, its properties and nutritional improvement during fermentation

Cited by 64 publications

References 8 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)

Effects of solid content and temperature on viscosity of tapioca meal

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

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