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Effect of xanthan on textural properties of idli (traditional south Indian food).

Sushma, Thakur. and Prasad, M. S. and Rastogi, N. K. (1995) Effect of xanthan on textural properties of idli (traditional south Indian food). Food Hydrocolloids, 9 (2). 141-145, 14 ref..

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Abstract

Effect of addition of xanthan to instant idli batter was studied, with particular reference to texture of the prepared batter. 0.01, 0.05, 0.1, 0.2 or 0.3% xanthan was added to the batter mix in each of the following ways: prior to addition of water; by dispersion in 50% of the water required to prepare the batter; or by dispersion in the total amount of water required to prepare the batter. Effects of xanthan on texture of idli depended upon concn. and addition method. The desired texture of idli was obtained when approx. 0.1% preswollen xanthan was added to the batter mix.

Item Type: Article
Uncontrolled Keywords: CARBOHYDRATES-; CEREALS-; FERMENTED-FOODS; LEGUMES-; POLYSACCHARIDES-; PROCESSED-FOODS; RICE-; SENSORY-PROPERTIES; TEXTURE-; VEGETABLES-SPECIFIC; XANTHAN-; IDLI-; XANTHANS-
Subjects: 600 Technology > 08 Food technology > 14 Physical properties > 05 Texture
600 Technology > 08 Food technology > 18 Processed foods > 02 Fermented foods
600 Technology > 09 Industrial oils, fats, waxes, gases > 06 Vegetable Gums
Divisions: Fermentation Technology and Bioengineering
Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 09 Mar 2012 09:51
Last Modified: 06 Jul 2015 08:21
URI: http://ir.cftri.com/id/eprint/7871

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