Preparation of idli batter, its properties and nutritional improvement during fermentation.

  title={Preparation of idli batter, its properties and nutritional improvement during fermentation.},
  author={Debasree Ghosh and Parimal Chattopadhyay},
  journal={Journal of food science and technology},
  volume={48 5},
Idli is a traditional fermented rice and black gram based food. Idli batter is prepared by soaking polished parboiled rice and decorticated black gram for 4 h at 30 ± 1 °C in water. The soaked mass was ground using a grinder with adequate amount of water. The blend ratios of 2:1, 3:1 and 4:1 (w/w) batter were allowed for fermentation for different periods with the addition of 2% (w/w) of salt. The rheology of the product was assessed using a Brookfield Viscometer having disc spindles. Shear… CONTINUE READING
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