Quality Improvement of Idli Using Extruded Rice Flour

Singh, Narpinder; Bawa, A. S.; Sekhon, K. S.

doi:10.1111/j.1745-4557.1995.tb00374.x

Cited by 7 publications

(6 citation statements)

References 7 publications

(1 reference statement)

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“…The effect of extrusion temperature may be attributed to induced fermentation of the batter as a result of increased quantities of soluble carbohydrates, enzyme susceptible denatured proteins and gelatinized starch. Similar observations have been made earlier (Singh et al 1995). An increase in soluble starch during extrusion of wheat has been reported earlier (Singh and Smith 1997).…”

Section: Ph Of Idli Battersupporting

confidence: 92%

“…The idlis cooking stand was placed in a pressure cooker containing a small quantity of water. The cooker was closed without pressure and the idlis were steamed for 10 min (Singh et al 1995). The expansion (thickness) of idlis was measured at the center with a vernier calliper (Singh et al 1995).…”

Section: Preparation Of Batter and Idlismentioning

confidence: 99%

“…The cooker was closed without pressure and the idlis were steamed for 10 min (Singh et al 1995). The expansion (thickness) of idlis was measured at the center with a vernier calliper (Singh et al 1995). The firmness of idlis was measured with an Instron Universal Testing Machine (Model-4464, Instron Corp., Canton, MA) at a cross head speed of 10 d m i n using a probe of 3.5 cm diameter.…”

Section: Preparation Of Batter and Idlismentioning

confidence: 99%

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The Effect of Extruded Flour and Fermentation Time on Some Quality Parameters of Idli

Kaur

Singh

2000

Journal of Food Quality

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The effects on idli characteristics offermentation time and substituting rice with differing proportions of rice flour extrusion-cooked under different conditions were studied. The specific gravity, pH and viscosity of batter and idli characteristics such as expansion, compression force and sensory attributes were measured and described using regression to fit a response sur$ace anaiysis. Fermentation time showed the most pronounced effect on specific gravity, pH and aqueous dispersion viscosity of batter and taste scores of idli. Substituting rice flour with extruded rice flour at diferent levels were observed to have significant effect on expansion and appearance scores of idlis. The textural scores and compression force was significantly affected by extrusion temperature. The formulation containing rice substituted by 30% extruded rice JGur extruded at I75C and fermented for 24 h produced idlis with highest expansion and overall acceptability.

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Section: Ph Of Idli Battersupporting

confidence: 92%

Section: Preparation Of Batter and Idlismentioning

confidence: 99%

Section: Preparation Of Batter and Idlismentioning

confidence: 99%

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The Effect of Extruded Flour and Fermentation Time on Some Quality Parameters of Idli

Kaur

Singh

2000

Journal of Food Quality

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“…Water soluble high molecular weight polysaccharides have been known for their main application in modification of the rheological properties of aqueous systems, viscosity builders, gelification agents, and stabilizers. [17,18] Arambula et al [7] evaluated the effects of various commercial gums and lime added before and after extrusion in corn and concluded that the addition of hydrocolloids before extrusion gives better results. [7] Hydrocolloids interact with various components of corn (starch, proteins, lipids) producing different effects depending on the type and concentration.…”

Section: Introductionmentioning

confidence: 99%

Effect of Process Variables and Sodium Alginate on Extrusion Behavior of Nixtamalized Corn Grit

Singh

2004

International Journal of Food Properties

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Corn was nixtamalized and extruded to make instant nixtamalized corn flour for use in the preparation of Mexican alkaline foods like tortillas. Extruded instant nixtamalized corn flour was prepared with the addition of sodium alginate (0, 0.5 and 1%) and a change in process variables (feed moisture 16, 20, 24% and barrel temperature 125, 150, 175 C) using single screw extruder. The extruder die pressure, specific energy consumption (SEC), and extrudate properties such as expansion, water absorption index (WAI), water solubility index (WSI), and viscosity were analyzed. Sodium alginate interacted with various components of the nixtamalized corn and resulted in an increase in die pressure, SEC, WAI, and viscosity of the extruded flour. WSI and expansion of the extrudates decreased with the increase in sodium alginate concentration. Studies on tortillas had shown that the corn masa containing different concentrations of hydrocolloid (sodium alginate) with high water absorption capacity resulted in highest yields and better textural properties. The study could be useful for the tortilla chip industry where a nixtamalized corn flour with high water retention capacity and low water solubility is desired for better quality and textural properties.

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“…The idli cooking stand was placed in a pressure cooker containing a small quantity of water. The batter was poured into moulds and steamed at 100 °C for 10 min (Singh et al. , 1995).…”

Section: Methodsmentioning

confidence: 99%

Short chain xylooligosaccharides: a potential prebiotic used to improve batter fermentation and its effect on the quality attributes of idli, a cereal–legume‐based Indian traditional food

Aachary

Gobinath

Prapulla³

2011

Int J of Food Sci Tech

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Xylooligosaccharides (XOS), a potential prebiotic exhibits important technological characteristics and interesting nutritional properties. The major fraction in XOS produced enzymatically from corncob was characterised as b-d-xylopyranosyl-(1,4)-d-xylanopyranose (xylobiose) using 13 C and 2D-HSQC NMR. The use of this XOS as a prebiotic in idli, a cereal ⁄ legume-based fermented cake, and its effect on texture, fermentation and sensory characteristics was investigated. Idli batter was fermented with different concentrations of XOS (0, 0.2, 0.4 and 0.6% w ⁄ v) for 4-18 h conventionally. The addition of XOS markedly increased lactic acid bacteria number (9.88 ± 0.08 log cfu g )1 ) which resulted in rapid reduction in pH (4.61 ± 0.03) and specific gravity after 6 h of fermentation when compared to conventional batter fermentation for 18 h without XOS (9.46 ± 0.06 log cfu g )1 ). Instrumental (colour and texture) and sensory evaluation indicated that the optimum conditions were 0.4% XOS and 6 h fermentation. Idlis with XOS had higher moisture content and a softer texture. Addition of XOS benefits both fermentation and idli quality.

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Quality Improvement of Idli Using Extruded Rice Flour

Cited by 7 publications

References 7 publications

The Effect of Extruded Flour and Fermentation Time on Some Quality Parameters of Idli

The Effect of Extruded Flour and Fermentation Time on Some Quality Parameters of Idli

Effect of Process Variables and Sodium Alginate on Extrusion Behavior of Nixtamalized Corn Grit

Short chain xylooligosaccharides: a potential prebiotic used to improve batter fermentation and its effect on the quality attributes of idli, a cereal–legume‐based Indian traditional food

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