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J Food Sci Technol. 2011 Jun;48(3):329-34. doi: 10.1007/s13197-011-0248-9. Epub 2011 Feb 5.

Accelerated fermentation of 'idli' batter using soy residue okara.

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1
Department of Food Microbiology, Central Food Technological Research Institute (Council of Scientific and Industrial Research), Mysore, 570 020 India.

Abstract

The aim of this work was to reduce the natural fermentation period of 'idli' from the conventional 14 h to 10 h by adding underutilized okara for the preparation of 'idli'. Black gram was partially substituted with soy residue okara in the ratio of (1:1). After 14 h of natural fermentation, the pH and total acidity of control 'idli' batter was 4.51 and 0.64% and that of okara fortified 'idli' batter was 4.53 and 0.43%, respectively. The amount of CO2 released by the control and okara fortified batter was 19.7% and 33.6% respectively. The viable count of yeast and mold, lactics and mesophilic bacteria in control & okara batter increased with time reaching 9.00 & 10.34, 8.66 & 7.69, and 8.65 & 9.47 log10 cfu/g, respectively at the end of 10 h of natural fermentation. Okara fortified 'idli' was soft and spongy compared to control 'idli' .

KEYWORDS:

Batter; Fortification; Natural fermentation time; Soy residue okara; ‘idli’

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