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Fermentation of the Great Northern Bean ( Phaseolus vulgaris L.) and Rice Blends
Author(s) -
SATHE S. K.,
SALUNKHE D. K.
Publication year - 1981
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1981.tb04178.x
Subject(s) - phaseolus , fermentation , starch , food science , steaming , flavor , hydrolysis , gram , mung bean , botany , biology , chemistry , biochemistry , bacteria , genetics
Black gram ( Phaseolus mungo ) cotyledons could be substituted by the Great Northern bean ( Phaseolus vulgaris L.) whole seeds in preparation of idli. The products prepared from conventional blend (black gram:rice :: 1:1 w/w) and the Great Northern bean‐rice blend (1:2 w/w) were comparable. The latter had somewhat different flavor and a sticky top surface. Physicochemical changes in the Great Northern bean‐rice blends (1:l and 1:2 w/w) paralleled each other while those in the fermentation of the beans alone differed from both the blends. No significant hydrolysis was observed in the major proteins in all the batters studied in 45 hr fermentation. Scanning electron microscopic observations indicated that starch granules were resistant to both, the fermentation and steaming.