Original scientific paper

Fermented batter characteristics in relation with the sensory properties of idli

Devasena Kannan ; Department of Food Technology, Anna University, Chennai, India
Ramachandran Chelliah ; Department of Food Technology, Anna University, Chennai, India
Emili Vinolya Rajamanickam ; Department of Food Technology, Anna University, Chennai, India
Raman Srinivasan Venkatraman ; Department of Food Technology, Anna University, Chennai, India
Usha Antony ; Department of Food Technology, Anna University, Chennai, India

Abstract

Idli is one of the very popular fermented breakfast foods in the Indian subcontinent, prepared from a cereal-legume mix of rice (Oryza
sativa) and black gram dhal (Phaseolus mungo). It is a natural microflora fermentation dominated by lactic acid bacteria and yeasts. Reduction
in fermentation time, quality standardization and enhancement of the idli batter is of great commercial importance for large scale idli production
and this can be potentially achieved though better understanding of idli batter fermentation. The present study documents how the dynamics of
microbial growth influence the batter characteristics and idli qualities like firmness, cohesiveness and springiness. The results show that the lactic
acid bacteria (LAB) and yeast and mould (YM) counts influence the physico-chemical properties of idli batter and consequently the organoleptic qualities of prepared idli.

Keywords

Idli; natural fermentation; LAB; YM; firmness; cohesiveness; springiness

Hrčak ID:

147820

URI

https://hrcak.srce.hr/147820

Publication date:

1.10.2015.

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