Effect of varietal differences and polishing of rice on quality parameters of idli

Kumar, C. S. and Rati Rao, E. and Jamuna Prakash (2005) Effect of varietal differences and polishing of rice on quality parameters of idli. Journal of Sensory Studies, 20 (5). pp. 397-409. ISSN 1745-459X

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Official URL: https://doi.org/10.1111/j.1745-459X.2005.00035.x

Abstract

ABSTRACT The effect of varietal differences and polishing of rice on quality parameters of “idli,” an Indian fermented product, were studied. In addition, the functional properties of decorticated (whole and split) black gram (Phaseolus mungo Roxb.), were also determined. Two varieties of raw rice, “Jaya” and “Minilong,” and one variety of parboiled rice “Ponni” with two degrees of polishing (high and low) were selected. Idlis were prepared following standard procedures. Variations were observed in water and fat absorption capacities of two black gram samples. Emulsification capacity ranged from 102 to 110 mL/100 g. Foam capacities at different pH range were similar, but foam stability differed as a function of time. The pH of the fermented batter was between 4.1 and 4.8. Rice with a lesser degree of polishing fermented better with higher batter volume and microbial count, lesser shear value and gave softer idlis. However, sensory analysis revealed that idlis prepared with low-polish rice scored significantly lower for appearance and color quality compared with products prepared with high-polish rice. Significant differences were observed in the quality of flavor of all products. It can be concluded that the quality characteristics of Idli were influenced by the variety of rice and the degree of polishing, but the two types of black gram used, whole and split, had no effect.

Item Type: Article
Subjects: B Life Science > Food Science and Nutrition
Divisions: Department of > Food Science and Nutrition
Depositing User: manjula User
Date Deposited: 05 Sep 2019 05:50
Last Modified: 05 Sep 2019 05:50
URI: http://eprints.uni-mysore.ac.in/id/eprint/7592

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