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Fermentation technologies for smaller communities

Rati, E. R. and Vijayendra, S. V. N. and Varadaraj, M. C. and Nirmaladevi, S. (2003) Fermentation technologies for smaller communities. Journal of Rural Technology, 1 (1). pp. 28-32.

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Abstract

Fermented foods are of great significance because they provide and preserve foods in a wide variety of flavours, aroma and texture. In India, the use of fermentation process for the benefit of human health has been in progress from ancient times. A wide variety of fermented foods have been developed over a period of time from ingredients like, vegetables, cereals, pulses, meat and milk. Fermentation is known to improve nutrition, palatability and digestibility. It suppresses food borne pathogens. Most popular cereal/ pulses based traditional fermented foods in India are idli and dosa. Biological enrichment of these foods with vitamins, essential amino acids and breakdown of flatulence factors during traditional fermentation are well established. Processes such as shelf life extension of idli batter in retail pouches and biopreservation of vegetables by lactic fermentation have been developed and standardized at CFTRI. Traditional fermented products such as idli and dosa require 10-12 h for fermentation. Besides, the shelf life of the fermented batter is short and the batter needs to be used up the same day (if it is not refrigerated). A process has been developed to facilitate in situ fermentation of idli and dosa batter in poly packs for instant use. The batter is prepared under good manufacturing conditions and hygiene. The final product has consistent quality with desirable sensory attributes. The instant idli and dosa batter in poly packs has a shelf life of 3-5 days at ambient temperature (30 ± 2°C) and for 10 days under refrigerated conditions. The technical know how is available for commercial exploitation. The lactic acid fermentation of vegetables imparts desirable attributes to the product and also enhances the keeping quality through the action of antibacterial principles produced by lactic acid bacteria. Lactic fermentation renders food resistant to microbial spoilage. Bacteriocinogenic strains of lactic acid bacteria are used to bio-preserve vegetables such as beans, carrots, baby corn, drum sticks, bitter gourd, onion, cauliflower etc. Bio-preserved vegetables have a shelf life of 3-6 months at ambient temperature. These vegetables can be used to prepare traditional dishes like sambar, avial, salads and curry.

Item Type: Article
Uncontrolled Keywords: Bio-preservation, Lactic acid bacteria, Fermented foods, Vegetables
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 02 Fermented foods
600 Technology > 05 Chemical engineering > 04 Fermentation Technology
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 25 May 2007
Last Modified: 27 Aug 2018 04:22
URI: http://ir.cftri.com/id/eprint/619

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