Fermentation of blackgram paste: time-dependent rheological characteristics, modelling and quality attributes of a traditional snack.

Sruthi Genevieve, K. and Sila, Bhattacharya (2014) Fermentation of blackgram paste: time-dependent rheological characteristics, modelling and quality attributes of a traditional snack. International Journal of Food Science and Technology, 49 (10). pp. 2214-2222.

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Abstract

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 shearthinning 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.

Item Type:	Article
Uncontrolled Keywords:	Blackgram, fermentation, fried snack, modelling, quality, time dependency
Subjects:	600 Technology > 05 Chemical engineering > 04 Fermentation Technology 600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions:	Grain Science and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	09 Jan 2015 12:38
Last Modified:	09 Jan 2015 12:38
URI:	http://ir.cftri.res.in/id/eprint/11701

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