Study of changes in functional properties of fermented Idli batter during storage under different temperature conditions.

Rohini Karnat, S. and Sarma, M. V. R .K. and Somashekar, D. (2024) Study of changes in functional properties of fermented Idli batter during storage under different temperature conditions. Food and Humanity, 3. p. 100377.

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Abstract

The comprehensive analysis of multiple quality parameters in Idli batter (IB) was estimated quantitatively for 16 days of storage at 5 and 30 ℃. A modified Baranyi model was proposed for fitting microbial growth during storage conditions in IB with the inclusion of the death rate (kd) constant in the original model equation. The kd observed for lactic acid bacteria, total bacteria, and yeast counts were

Item Type:	Article
Uncontrolled Keywords:	Fermentation Predictive models Antioxidant activity Death rate Biogenic amines
Subjects:	600 Technology > 08 Food technology > 14 Physical properties 600 Technology > 08 Food technology > 18 Processed foods > 02 Fermented foods
Divisions:	Food Microbiology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	08 Nov 2024 11:29
Last Modified:	08 Nov 2024 11:29
URI:	http://ir.cftri.res.in/id/eprint/18454

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