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Functional role of linseed (Linum usitatissimum L.) polysaccharide in steamed pudding (idli).

Susheelamma, N. S. (1989) Functional role of linseed (Linum usitatissimum L.) polysaccharide in steamed pudding (idli). Journal of Food Science and Technology, 26 (1). 16-20, 23 ref..

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The possibility of substituting blackgram polysaccharide with polysaccharide preparations from raw and roasted linseeds (Linum usitatissimum) in the preparation of idli-type steamed puddings was studied. [Idli is a popular Indian breakfast food made by steaming blackgram flour and rice semolina after autofermentation of the batter.] The seed coat of linseed contains a mucilaginous polysaccharide which renders an aqueous suspension of the seeds highly viscous. Roasting the seeds before extraction of the polysaccharide or heat treatment after isolation reduces the viscosity by 50-60% in aqueous dispersions. Polysaccharides from raw or roasted linseeds were added to rice semolina plus either 20% sesame flour or 25% groundnut flour for idli-type preparations. The porous texture of the pudding was stabilized satisfactorily by the linseed polysaccharides, which were a satisfactory replacement for blackgram polysaccharide. A larger quantity of polysaccharide from roasted seeds was required to stabilize the porous texture. Increasing the concn. above optimum levels in the idli mix resulted in puddings with increased bulk density.

Item Type: Article
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 02 Fermented foods
600 Technology > 08 Food technology > 19 Lipids-oils/fats > 01 Oilseeds
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 23 Feb 2011 07:27
Last Modified: 23 Feb 2011 07:27
URI: http://ir.cftri.com/id/eprint/6406

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