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Fermentation of blackgram paste: time‐dependent rheological characteristics, modelling and quality attributes of a traditional snack
Author(s) -
Genevieve Koilparambil Sruthi,
Bhattacharya Sila
Publication year - 2014
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12534
Subject(s) - rheology , fermentation , food science , shear thinning , mathematics , materials science , composite material , chemistry
Summary The time‐independent and time‐dependent rheological characteristics were determined for blackgram pastes before and after fermentation, and related them with the quality attributes of the fried snack made from these pastes. The circular‐shaped fried snack was characterised for oil content, colour and texture in addition to sensory attributes. The nonfermented as well as fermented pastes of blackgram exhibited time‐independent shear‐thinning behaviour, and obeyed the Hershel–Bulkley model ( r ≥ 0.994, P ≤ 0.01). The suitability of two‐ and three‐parameter models to characterise the time‐dependent rheological behaviour of blackgram paste was examined. The snack prepared from fermented paste was softer as evidenced by lower peak shear force of 7.2 N compared to that of nonfermented sample (11.2 N), and showed 30% less oil content compared to that of corresponding nonfermented sample. The present study indicated a pragmatic approach to reduce the oil content in the fried product by employing the process of fermentation.