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Accelerated fermentation of ‘idli’ batter using soy residue okara.

Rekha, C. R. and Vijayalakshmi, G. (2011) Accelerated fermentation of ‘idli’ batter using soy residue okara. Journal of Food Science and Technology, 48 (3). pp. 329-334.

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Abstract

The aim of this work was to reduce the natural fermentation period of ‘idli’ from the conventional 14 h to 10 h by adding underutilized okara for the preparation of ‘idli’. Black gram was partially substituted with soy residue okara in the ratio of (1:1). After 14 h of natural fermentation, the pH and total acidity of control ‘idli’ batter was 4.51 and 0.64% and that of okara fortified ‘idli’ batter was 4.53 and 0.43%, respectively. The amount of CO2 released by the control and okara fortified batter was 19.7% and 33.6% respectively. The viable count of yeast and mold, lactics and mesophilic bacteria in control & okara batter increased with time reaching 9.00 & 10.34, 8.66 & 7.69, and 8.65 & 9.47 log10 cfu/g, respectively at the end of 10 h of natural fermentation. Okara fortified ‘idli’ was soft and spongy compared to control ‘idli’ .

Item Type: Article
Uncontrolled Keywords: Batter . Natural fermentation time . Fortification . ‘idli’ . Soy residue okara
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 02 Fermented foods
600 Technology > 08 Food technology > 22 Legumes-Pulses > 05 Soya bean
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 21 Jun 2011 09:35
Last Modified: 28 Dec 2011 10:24
URI: http://ir.cftri.com/id/eprint/10153

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