Open AccessTHE EFFECT OF EXTRUDED FLOUR AND FERMENTATION TIME ON SOME QUALITY PARAMETERS OF IDLI
Author(s) -
KAUR KULWINDER,
SINGH NARPINDER,
SINGH HARDEEP
Publication year - 2000
Publication title -
journal of food quality
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.568
H-Index - 43
eISSN - 1745-4557
pISSN - 0146-9428
DOI - 10.1111/j.1745-4557.2000.tb00192.x
Subject(s) - food science , fermentation , quality (philosophy) , chemistry , mathematics , epistemology , philosophy
The effects on idli characteristics of fermentation time and substituting rice with differing proportions of rice flour extrusion‐cooked under different conditions were studied. The specific gravity, pH and viscosity of batter and idli characteristics such as expansion, compression force and sensory attributes were measured and described using regression to fit a response surface analysis. Fermentation time showed the most pronounced effect on specific gravity, pH and aqueous dispersion viscosity of batter and taste scores of idli. Substituting rice flour with extruded rice flour at different levels were observed to have significant effect on expansion and appearance scores of idlis. The textural scores and compression force was significantly affected by extrusion temperature. The formulation containing rice substituted by 30% extruded rice flour extruded at 175C and fermented for 24 h produced idlis with highest expansion and overall acceptability.