Properties of Idli Batter During Its Fermentation Time

Balasubramanian, S.; Viswanathan, R.

doi:10.1111/j.1745-4549.2007.00104.x

Cited by 32 publications

(29 citation statements)

References 5 publications

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“…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)]. The blend ratios didn't affect the bulk density whereas it decreased with increase in fermentation time.…”

Section: Bulk Density and Viscositymentioning

confidence: 83%

“…In case of curry leaves batter the pH 4.32 ± 0.02 (control batter, 16 h) was not obtained even after 24 h of fermentation. Balasubramanian and Viswanathan (2007) who studied idli batter from polished parboiled rice and decorticated black gram blend in a ratio of 2:1, 3:1 and 4:1 (v/v) reported pH and titratable acidity in the range of 5.9-4.1 and 0.443-0.910 %, respectively. Annan et al (2005) reported that the pH of the control batter and soybean batter was almost the same but the acidity was found to be significantly higher in the fortified batter.…”

Section: Results and Discussion Ph And Titratable Aciditymentioning

confidence: 99%

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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: 83%

Section: Results and Discussion Ph And Titratable Aciditymentioning

confidence: 99%

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

et al. 2016

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“…The black gram was ground to a fine, smooth paste, while the rice was ground coarsely. Both the batters were then incorporated together in a stainless steel container, 2% (weight/total weight of raw material) salt was added (Balasubramanian and Viswanathan, 2007) and mixed properly. Then the batter was allowed to ferment naturally for 18 hours at overnight room temperature ranging from 26 to 30°C (Murthy and Rao, 1997).…”

Section: Materials and Methods Batter Preparation And Fermentationmentioning

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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“…Basically maize is a hardy crop compared to rice; hence more force was needed to pierce the maize dhokla compared to rice. The springiness value indicated the soft spongy texture of the cooked product, which in turn depends on the quantity of dhal used for preparation (Balasubramanian & Viswanathan, ). The springiness values marginally varied in our product indicating that the softness of dhokla was not significantly different with 2:1 and 3:1 ratios.…”

Section: Resultsmentioning

confidence: 99%

Development and quality evaluation of maize dhokla

Shobha¹,

Joshi

Jamuna

et al. 2019

J Food Process Engineering

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Application of fermentation technique is known to significantly enhance nutrient contents in foods and hence, this study was conducted to develop and evaluate fermented dhokla from maize. Different levels of maize semolina (600 μm) were mixed with bengal gram dhal (2:1, 3:1 and 4:1 ratios) and evaluated for acceptability using subjective and objective methods by taking rice dhokla (3:1) as control. Proximate composition, antinutrients, protein, and starch digestibility of the best accepted ratio at different stages of preparation (raw ingredients‐R, after soaking‐S, after fermenting‐F, and after steam cooking‐C) were analyzed by standard procedures. The taste (8.60), texture (8.80), and overall acceptability (8.32) were superior for 3:1 ratio of maize dhokla. Low chewiness value noticed in the 3:1 combination of maize dhokla indicated soft nature of the product. Reduction of phytic acid (610.58–451.98 mg in maize, 360.49–73.81 mg in rice), polyphenol (490.86–102.28 mg in maize, 279.78–95.13 mg in rice), and tannin (210.11–104.13 mg in maize, 138.36–86.05 mg in rice) content upon fermentation and cooking was observed with concomitant increase in mineral, protein, and starch digestibility. Practical application Maize is being produced on a large scale and only 16% is used for human consumption in India. This is largely due to nonavailability of maize based food products suitable for human consumption to add value to the crop. In this study, maize was incorporated in traditional fermented product dhokla. The advantages of low cost natural fermentation were witnessed with improvement in protein and starch digestibility along with reduction of antinutrients such as polyphenols, tannin, and phytic acids. Due to natural yellow color and good fermentability maize semolina was found highly suitable for the preparation of breakfast item dhokla with more porous and fluffiness compared to rice dhokla.

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Properties of Idli Batter During Its Fermentation Time

Cited by 32 publications

References 5 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

Development and quality evaluation of maize dhokla

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