Vol. 6 (3) : May-June 2015 issue
Green Farming Vol. 6 (3) : 626-629 ; May-June, 2015
Standardisation and preparation of accelerated fermentation of ‘idli’ batter using soy residue okara
DEEPIKA G. KAMBLEa1* and NITIN G. SURADKARb2
aDeptt. of Food Sci. & Techn., Shramshakti College of Food Tech. Maldad, Sangamner, Ahmednagar - 422 608 (M.S.) bDepartment of Food Science and Technology, CFT, VNMKV, Parbhani - 431 401 (Maharashtra)
Designation : 1Asstt. Professor, 2Ph.D. Scholar *(nsuradkar21@gmail.com)
Subject : Food Science, Preservation & Processing, Protectants & Infestation and Post-harvest Technology
Paper No. : P-2178
Total Pages : 4
Received : 21 June 2014
Revised accepted : 05 March 2015
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Citation :
DEEPIKA G. KAMBLE and NITIN G. SURADKAR. 2015. Standardisation and preparation of accelerated fermentation of ‘idli’ batter using soy residue okara. Green Farming Vol. 6 (3) : 626-629 ; May-June, 2015
ABSTRACT
The aim of this work was to reduce the natural fermentation period of 'idli' from the conventional 14 hr to10 hr by adding underutilized okara for the preparation of 'idli'. Blackgram was partially substituted with soy residue okara in the ratio of (1:1). After 14 hr of natural fermentation, the pH and total acidity of control 'idli' batter was 4.55 and 0.68% and that of okara fortified 'idli' batter was 4.57 and 0.56%, respectively. The amount of CO2 released by the control and okara fortified batter was 12.5% and 22.5% respectively. The viable count of yeast and mold, lactics and mesophilic bacteria in control & okara batter increased with time reaching 8.4 & 9.6, 8.2 & 7.5, and 8.6 & 9.2 log10 cfu/g, respectively at the end of 10 hr of natural fermentation. Okara fortified 'idli' was soft and spongy compared to control 'idli'.
Key words :
Fortification, Idli batter, Natural fermentation time, Soy residue okara.
