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Studies on Idli Fermentation: Part I — Some Accompanying Changes in the Batter

Desikachar, H. S. R. and Radhakrishnamurty, R. and Rama Rao, G. (1960) Studies on Idli Fermentation: Part I — Some Accompanying Changes in the Batter. Journal of Scientific and Industrial Research, 19C. pp. 168-172.

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Abstract

An increase in non-protein nitrogen and a decrease in reducing sugars have been observed during fermentation of Idli (a popular breakfast dish in South India) batters; the batters are usually prepared by soaking rice (Oryza sativum) and decuticled black gram (Phaseolus mungo) dhal in water, grinding them separately, mixing, and allowing the mixture to ferment overnight. Both titrat-able acidity and the volume of the batter increase as a result of fermentation and have been used as criteria for judging the progress of fermentation. A temperature range of 25-30ºC. has been found to be optimal for the fermentation. Temperatures up to 40°C. accelerated the rate, but some undesirable smell occasionally developed at higher temperatures.) Presoaking of black gram dhal prior to grinding in the traditional methods has been established to be an important step in the fermentation. The possibilities of a ' Flour Presoaking Method' and a ' Composite Dry Mix Method' for Idli making to eliminate the need for wet grinding of black gram dhal and rice are indicated by the data. That both yeasts and bacteria participate in the fermentation has been shown using penicillin G and chlortetracyclin as selective inhibitors. Acid and gas production have been found to be mostly dependent on the growth of microbes belonging to the bacterial group.

Item Type: Article
Uncontrolled Keywords: fermentation of Idli chemical changes batter Idli quality
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 02 Fermented foods
600 Technology > 08 Food technology > 14 Physical properties
Divisions: CFTRI Resource Centres
Depositing User: Users 26 not found.
Date Deposited: 02 Dec 2008 09:08
Last Modified: 23 Oct 2018 10:52
URI: http://ir.cftri.com/id/eprint/1641

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