Effect of Ingredients on Texture Profile of Fermented Food, Idli
作者： Manoharan Durgadevi , Prathapkumar Halady Shetty
DOI: 10.1016/J.APCBEE.2012.06.034
关键词:
摘要: Abstract Idli is one of the most popular fermented breakfast snack consumed in India and Sri Lanka with immense commercial prospects. However scientific optimization process basic necessity for commercialization any product including foods. Present study was aimed to optimize ratios rice black gram dhal fermentation time idli. Instrumental Texture Profile Analysis conducted textural properties The maximum minimum ranges independent variables were selected using preliminary trial a second order polynomial model fitted response variables. Various TPA parameters analysed by RSM obtain predicted optimized ratio 3:1.575 w/w 14 hours as time. optimum results validated performing experiment comparing observed values. values insignificant indicating appropriateness developed. Based on results, it concluded that at an (3: 1.575 w/w), will give desirable texture properties. These have direct implications commercialisation product.
core.ac.uk
sci-hub.se 参考文章(15)
E. GHASEMI, M.T. Hamed MOSAVIAN, M.H. Haddad KHODAPARAST, Effect of Stewing in Cooking Step on Textural and Morphological Properties of Cooked Rice Rice Science. ,vol. 16, pp. 243- 246 ,(2009) , 10.1016/S1672-6308(08)60086-4
N. S. Susheelamma, M. V. L. Rao, Surface-active principle in black gram (Phaseolus mungo) and its role in the texture of leavened foods containing the legume Journal of the Science of Food and Agriculture. ,vol. 25, pp. 665- 673 ,(1974) , 10.1002/JSFA.2740250608
A.R. NUR ‘ALIAA, M.K. SITI MAZLINA, F.S. TAIP, A.G. LIEW ABDULLAH, RESPONSE SURFACE OPTIMIZATION FOR CLARIFICATION OF WHITE PITAYA JUICE USING A COMMERCIAL ENZYME Journal of Food Process Engineering. ,vol. 33, pp. 333- 347 ,(2010) , 10.1111/J.1745-4530.2008.00277.X
N. S. Susheelamma, M. V. L. Rao, Potentialities of oilseed flours and proteins for replacing black gram components in the texture of leavened foods Journal of the American Oil Chemists' Society. ,vol. 57, pp. 212- 215 ,(1980) , 10.1007/BF02673942
Raymond H Myers, Douglas C Montgomery, Christine M Anderson-Cook, Response Surface Methodology: Process and Product Optimization Using Designed Experiments ,(1995)
A. G. VEEN, L. ROSS HACKLER, K. H. STEINKRAUS, S. K. MUKHERJEE, Nutritive quality of idli, a fermented food of India. Journal of Food Science. ,vol. 32, pp. 339- 341 ,(2008) , 10.1111/J.1365-2621.1967.TB01326_32_3.X
V. W. PADHYE, D. K. SALUNKHE, BIOCHEMICAL STUDIES ON BLACK GRAM (PHASEOLUS MUNGO L.) 111. FERMENTATION OF THE BLACK GRAM AND RICE BLEND AND ITS INFLUENCE ON THE IN VITRO DIGESTIBILITY OF THE PROTEINS Journal of Food Biochemistry. ,vol. 2, pp. 327- 347 ,(1978) , 10.1111/J.1745-4514.1978.TB00626.X
S. BALASUBRAMANIAN, R. VISWANATHAN, PROPERTIES OF IDLI BATTER DURING ITS FERMENTATION TIME Journal of Food Processing and Preservation. ,vol. 31, pp. 32- 40 ,(2007) , 10.1111/J.1745-4549.2007.00104.X
N. S. SUSHEELAMMA, M. V. L. RAO, Effect of simple processing on the properties of protein and polysaccharide from black gram. International Journal of Food Science and Technology. ,vol. 14, pp. 463- 472 ,(2007) , 10.1111/J.1365-2621.1979.TB00890.X
N. R. REDDY, S. K. SATHE, M. D. PIERSON, D. K. SALUNKHE, IDLI, AN INDIAN FERMENTED FOOD: A REVIEW Journal of Food Quality. ,vol. 5, pp. 89- 101 ,(1982) , 10.1111/J.1745-4557.1982.TB00736.X