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FLOW BEHAVIOR OF REGULAR AND PEANUT‐FORTIFIED IDLI BATTERS
Author(s) -
CASTELLPEREZ M.E.,
MISHRA A.K.
Publication year - 1995
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1995.tb00965.x
Subject(s) - fortification , shear thinning , food science , viscosity , fermentation , rheology , shear viscosity , thinning , chemistry , materials science , composite material , biology , ecology
Regular and peanut‐fortified idli batters showed shear‐thinning behavior before and after fermentation. Fermentation increased batter viscosity and degree of shear thinning of regular and peanut‐fortified batters. Fortification with defatted peanut flour (DPF) (up to 20%) significantly increased viscosity and the batters became more shear thinning at the 25–30% DPF fortification level.