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Selection of starter cultures for idli batter fermentation and their effect on quality of idlis

Sridevi, J. and Prakash, M. Halami and Vijayendra, S. V. N. (2010) Selection of starter cultures for idli batter fermentation and their effect on quality of idlis. Journal of Food Science and Technology, 47 (5). pp. 557-563.

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Abstract

Idli batter samples were prepared using lactic starter cultures like Pediococcus pentosaceus (Pp), Enterococcus faecium MTCC 5153 (Ef), Ent. faecium (IB2 Ef- IB2), individually, along with the yeast culture, Candida versatilis (Cv). Idli batter prepared using Ef and Ef-IB2 cultures gave better results, when evaluated for the rise in batter volume (80 ml), level of CO2 production (23.8%), titratable acidity 2.4–3.5% (lactic acid) and pH 4.3–4.4. Storage stability of batter made with selected starter cultures was determined by analyzing the idlis prepared using the batter stored for 1 and 5 days for texture, nutrient composition and sensory quality. Slight variations in the results were seen among the idlis of different combination of cultures, whereas these results are better than that of the idlis made using naturally fermented idli batter. Sensory profile of idlis prepared using starter cultures had a higher score (3.9–4.4) compared to the control (3.6) for overall acceptability.

Item Type: Article
Uncontrolled Keywords: Idli . Microbial profile . Nutrition . Starter culture . Batter . Fermentation . Storage stability . Texture
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 02 Fermented foods
600 Technology > 08 Food technology > 06 Preservation and Storage
600 Technology > 08 Food technology > 14 Physical properties > 05 Texture
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 30 Nov 2010 09:52
Last Modified: 30 Jul 2012 03:50
URI: http://ir.cftri.com/id/eprint/9824

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