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

@article{Ghosh2011PreparationOI,
  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},
  year={2011},
  volume={48 5},
  pages={610-5}
}
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
4 Citations
20 References
Similar Papers

References

Publications referenced by this paper.
Showing 1-10 of 20 references

Indian fermented foods: microbiological and biochemical aspects

  • SK Soni, DK Sadhu
  • Indian J Microbiol
  • 1990
Highly Influential
2 Excerpts

Properties of idli batter during its fermentation time

  • S Balasubramanium, R Viswanathan
  • J Food Process Preserve
  • 2007
2 Excerpts

Effect of selected decorticated legumes protein on rheology of maize extrudate pastes

  • S Balasubramanium, N Singh, SM Ilys, OD Wanjari
  • J Food Sci Technol
  • 2006
3 Excerpts

Rheology and particle size changes during Idli fermentation

  • VD Nagarjuna, B Manohar
  • J Food Eng
  • 2000
1 Excerpt

Handbook of Indigenous fermented foods

  • KH Steinkraus
  • 2nd edn. Marcel Dekker Inc, New York,
  • 1996
1 Excerpt

Microstructure of idli

  • E Joseph, SG Crites, BG Swanson
  • Food Struct
  • 1993
1 Excerpt

Microflora in idli, a traditional fermented cereal pulse product from India

  • N Thyagaraja, H Otani, A Hosono
  • Lebensm Wiss Technol
  • 1991
1 Excerpt

Similar Papers

Loading similar papers…