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Studies On Microbiological Profile Of Idli Batter and Sensory Evaluation Of Idli

Savitha, S.N. (2007) Studies On Microbiological Profile Of Idli Batter and Sensory Evaluation Of Idli. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Idli is a traditional Indian product made by steaming the fermented batter of rice and black gram. Different types of microorganisms are involved in fermentation of idli batter. Lactobacilli are the dominant organisms found in idli batter. Acidity, pH and reducing sugar content can be used as indicators of batter quality. Fermentation of batter for 15 to 20 hours yielded superior quality idli as judged by sensory panel.
Uncontrolled Keywords: idli idli batter sensory evaluation microbiological fermentation
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 02 Fermented foods
600 Technology > 08 Food technology > 29 Microbiological food
Divisions: Sensory Science
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 19 Jun 2007 06:40
Last Modified: 28 Dec 2011 09:28
URI: http://ir.cftri.com/id/eprint/1212

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