[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

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

Ayyappan, Appukuttan Aachary and Gobinath, Duraiswamy and Prapulla, S. G. (2011) 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. International Journal of Food Science and Technology, 46. pp. 1346-1355.

[img] PDF
International_Journal_of_Food_Science_and_Technology_2011,_46,_1346–1355.pdf
Restricted to Registered users only

Download (816kB)

Abstract

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 13C 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.

Item Type: Article
Uncontrolled Keywords: Corncob, fermentation, Idli batter, sensory evaluation, xylooligosaccharides
Subjects: 600 Technology > 05 Chemical engineering > 04 Fermentation Technology
600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes > 01 Sensory evaluation
Divisions: Fermentation Technology and Bioengineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 21 Jun 2011 11:11
Last Modified: 04 May 2012 09:38
URI: http://ir.cftri.com/id/eprint/10159

Actions (login required)

View Item View Item