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Jilebi 2: Flowability, pourability and pH of batter as affected by fermentation.

Chakkaravarthi, A. and Punil Kumar, H. N. and Suvendu, Bhattacharya (2013) Jilebi 2: Flowability, pourability and pH of batter as affected by fermentation. Journal of Food Science and Technology, 50 (2). pp. 293-300. ISSN 0022-1155

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Abstract

Fermentation of batter is an integral part of the preparation of jilebi, a traditional ready-to-eat sweet product of Indian sub-continent. The flowability and pourability of batter are crucial for forming jilebi strands during frying. Flowability and pourability have been determined from simulation studies based on the movement of batter on an inclined surface and the exit from an orifice, respectively; simple gadgets have been designed to determine these two characteristics along with providing the definitions. Response surface experimental design consisting of moisture content (50–65%), amount of added curd (0–10%) and time of fermentation (0–24 h) has been employed. The response functions are pH, flowability and pourability. Strong interaction effects of added curd and time of fermentation on the response functions have been observed. An increase in added curd and time of fermentation decreases pH in a curvilinear manner as both linear and quadratic effects are significant (p≤0.01). Moisture content has a non-significant effect on pH but markedly affects the flowability and pourability of batter. Flowability and pourability decreases when there is an increase in consistency index or apparent viscosity.

Item Type: Article
Uncontrolled Keywords: Jilebi batter . Pourability. Flowability . Definition . Fermentation
Subjects: 600 Technology > 05 Chemical engineering > 04 Fermentation Technology
600 Technology > 08 Food technology > 18 Processed foods > 06 Tropical food
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 24 Jan 2013 04:46
Last Modified: 29 Dec 2016 13:18
URI: http://ir.cftri.com/id/eprint/11095

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