Jilebi 2: Flowability, pourability and pH of batter as affected by fermentation.

Fermentation of batter is an integral part of the
preparation of jilebi, a traditional ready-to-eat sweet
product of Indian sub-continent. The flowability and
pourability of batter are crucial for forming jilebi strands
during frying. Flowability and pourability have been
determined from simulation studies based on the movement
of batter on an inclined surface and the exit from an orifice,
respectively; simple gadgets have been designed to determine
these two characteristics along with providing the
definitions. Response surface experimental design consisting
of moisture content (50–65%), amount of added curd
(0–10%) and time of fermentation (0–24 h) has been
employed. The response functions are pH, flowability and
pourability. Strong interaction effects of added curd and
time of fermentation on the response functions have been
observed. An increase in added curd and time of fermentation
decreases pH in a curvilinear manner as both linear
and quadratic effects are significant (p≤0.01). Moisture
content has a non-significant effect on pH but markedly
affects the flowability and pourability of batter. Flowability
and pourability decreases when there is an increase in
consistency index or apparent viscosity.