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Microbiological and physico-chemical changes in idli batter during fermentation.

Venkatasubbaiah, P. and Dwarakanath, C. T. and Sreenivasamurthy, V. (1984) Microbiological and physico-chemical changes in idli batter during fermentation. Journal of Food Science and Technology, 21. pp. 59-62.

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Abstract

Idli batter is obtained by autofermentation of wet ground mixture of split, dehusked blackgram (Phaseo/us mungo) and rice (Oryza sativa). Natural microbial load of the ingredients of the environment serve as Inoculum for the initiadoo of fermentation. Gas production and leavening of the batter are attributed to the heterofermentative Leuc01/ os/oc mesenteroides. Batter obtained from botels aDd restaurants showed yeast participadOD in the leavening of jdli battel', whleb was conJinned by the presence of C~ by GLC analysis. Yeasts involved have been identified as Trichosporan pu/lulans, Torulopsis candida and T. holmii.

Item Type: Article
Uncontrolled Keywords: Idli batter, autofermentation
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 02 Fermented foods
600 Technology > 08 Food technology > 29 Microbiological food
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 21 Jun 2016 10:33
Last Modified: 21 Jun 2016 10:33
URI: http://ir.cftri.com/id/eprint/4630

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