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Development of Idli Batter Starter Cultures and Evaluation of Idlis for Nutritional, Textural and Sensory Quality

Sridevi, J. (2008) Development of Idli Batter Starter Cultures and Evaluation of Idlis for Nutritional, Textural and Sensory Quality. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Idli is a traditional cereal or legume based naturally fermented streamed product with soft and spongy texture. It is highly popular food. Fermentation of idli batter appears to have a significance and in the reduction of antinutrients (such as phytic acid), enzymes inhibitors and flaters sugars. Since the autofermentation of idli depends on environmental inoculum, the quality of the final product is inconsistent. Thus selection of suitable starter culture is an important aspect for the quality of the final product. The food spoilage occurs due to the food borne pathogens like Listeria monocytogens, Staphylococcus aureus, etc., In order to prevent this contamination, using starter cultures having the ability to produce bacteriocins becomes a prequiste.
Uncontrolled Keywords: idli batter Textural Analysis starter cultures Sensory profile Nutrient analysis
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 02 Fermented foods
600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 16 Nutritive value
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 30 Oct 2008 11:13
Last Modified: 28 Dec 2011 10:05
URI: http://ir.cftri.com/id/eprint/8775

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