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Flavour profile of idli batter prepared from defined microbial starter cultures.

Renu, Agrawal and Rati, E. R. and Vijayendra, S. V. N. and Varadaraj, M. C. and Prasad, M. S. and Krishna, Nand. (2000) Flavour profile of idli batter prepared from defined microbial starter cultures. World Journal of Microbiology and Biotechnology, 16 (7). 687-690, 20 ref..

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Idli is a traditional cereal/legume-based naturally fermented steamed product with a soft and spongy texture which is highly popular and widely consumed as a snack food item in India. The predominant fermentation microflora are lactic acid bacteria and yeasts, which cause an improvement in the nutritional, textural and flavour characteristics of the final product. This study aimed to determine levels of flavour components of stored idli batter prepared from specific starter cultures. The flavour profile of idli batter prepared with initial levels of 2 x 104 cfu/g-1 of Candida versatilis CFR 505 and 2 x 102 cfu g-1 of Pediococcus pentosaceus CFR 2123 in 500 g idli batter, packed in polyester polylaminate pouches and stored at 30 2C was periodically analysed by GC-MS. Desirable flavour compounds such as ketones, diols and acids were found to be present up to 8 days of storage, whereas undesirable flavours like sulphurous and oxazolidone compounds, ethanone and thiazole appeared in the batter after 6 days of storage. The sensory attributes of idlis (final product) prepared from the stored batter related well to the determined flavour profile. This study suggests that the flavour profile of traditional fermented foods can be a reliable qualitative and quantitative parameter for objective assessment.

Item Type: Article
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 02 Fermented foods
600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 30 Jun 2009 09:39
Last Modified: 30 Jun 2015 06:16
URI: http://ir.cftri.com/id/eprint/7660

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