Rheology and particle size changes during Idli fermentation

Nagaraju, V. D.; Manohar, B.

doi:10.1016/s0260-8774(99)00146-6

Cited by 28 publications

(21 citation statements)

References 2 publications

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“…Because the instrument does not give direct shear rate readings for spindle geometry, shear rate readings were calculated (Nagaraju and Manohar 2000) from torque – spindle revolutions per minute readings as per the procedure of Mitschka (1982). The flow behavior index and consistency coefficient of batter at different blend ratios and fermentation times were calculated by the power law equation…”

Section: Methodsmentioning

confidence: 99%

Properties of Idli Batter During Its Fermentation Time

Balasubramanian

Viswanathan

2007

J Food Processing Preservation

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Idli is a traditional fermented rice and black gram‐based breakfast food of South India. Idli batter was prepared from soaking polished parboiled rice and decorticated black gram for 4 h at 30 ± 1C in water. The soaked mass was ground to 0.5‐ to 0.7‐mm particle size batter using wet grinder with adequate amount of water. The blend ratios of 2:1, 3:1 and 4:1 (v/v) batter were allowed for fermentation (0, 6, 12, 18 and 24 h) adding 2% of salt. The idli batter parameters viz. bulk density, pH, percent total acidity, flow behavior index and consistency coefficient were studied for different fermentation times and blend ratios. The bulk density, pH and percentage total acidity of batter during different fermentation times and blend ratios ranged between 0.94 and 0.59 g/cm3, 5.9 and 4.1 and 0.443 and 0.910%, respectively. The consistency coefficient at any fermentation time shows increasing trend as the rice to black gram ratio increased. The flow behavior index indicated strong non‐Newtonian fluid behavior (pseudoplastic) of idli batter at different fermentation times and blend ratios.

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Section: Methodsmentioning

confidence: 99%

Properties of Idli Batter During Its Fermentation Time

Balasubramanian

Viswanathan

2007

J Food Processing Preservation

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“…The appropriate disc spindle was selected so that the torque readings were not below 10% of the total scale. Since the instrument did not give the direct shear rate readings for disc type spindle geometry, shear rate readings were calculated from torque rpm readings according to the procedure described below (Nagarjuna andManohar 2000, Mitschka 1982):…”

Section: Raw Materialsmentioning

confidence: 99%

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

Ghosh

Chattopadhyay²

2010

J Food Sci Technol

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Idli is a traditional fermented rice and black gram based food. Idli batter is prepared by soaking polished parboiled rice and decorticated black gram for 4 h at 30±1°C in water. The soaked mass was ground using a grinder with adequate amount of water. The blend ratios of 2:1, 3:1 and 4:1 (w/w) batter were allowed for fermentation for different periods with the addition of 2% (w/w) of salt. The rheology of the product was assessed using a Brookfield Viscometer having disc spindles. Shear stress values were in the range of 0.22 and 4 Pa and reached a maximum value at 7 h of fermentation. The density, pH, and percentage total acidity of batter during fermentation for different blend ratios ranged between 0.93 and 0.59 gm cm −3 , 4.21 and 5.9 and 0.44 and 0.91% respectively. During fermentation, maximum production of riboflavin and thiamine were found to be 0.76 mg/100 gm and 0.73 mg/100 gm in 3:1 blend ratio of idli batter; and the folic acid content was found to be at a maximum of 0.75 mg/100 gm of idli batter after 10 h of fermentation. Digestibility in terms of amino N 2 content was analysed by formol titration.

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“…The spindle used was LV (6)-3 and was allowed to rotate at a speed of 15 rpm. The temperature at which the viscosity was measured was 2872 1C (Nagaraju & Manohar, 2000). The viscosity of the batter was measured in terms of centipoise (cP) after allowing the spindle to rotate in the batter for one minute.…”

Section: Viscositymentioning

confidence: 99%