Effect of variety, parboiling and aging of rice on the texture of idli.

Sowbhagya, C. M. and Pagaria, L. K. and Bhattacharya, K. R. (1991) Effect of variety, parboiling and aging of rice on the texture of idli. Journal of Food Science and Technology, India, 28 (5). 274-279, 9 ref..

PDF JFST 28 1991 274.pdf - Published Version Restricted to Registered users only Download (1MB) | Request a copy

Abstract

Idli is an Indian fermented breakfast food prepared from milled rice and black gram dhal. The product has a spongy texture with a characteristic odour. Effect of var., parboiling, conditions of parboiling and ageing of rice on quality of idli prepared by a simplified composite fry mix method was studied. Of the 16 var. of rice, representing 8 different cooking quality types, those having <greater than or equal to>22% amylose (either raw or parboiled) were suitable for preparation of idli and gave the desired soft and spongy texture. Low amylose and waxy rice yielded hard and sticky textured idli. Sensory analysis corroborated the results of objective tests. Idlis from aged rice had better appearance and texture than fresh rice idlis. [From En summ.]

Item Type:	Article
Uncontrolled Keywords:	CEREALS-; FERMENTED-FOODS; LEGUMES-; RHEOLOGICAL-PROPERTIES; RICE-; SENSORY-PROPERTIES; TEXTURE-; IDLI-; PREPARED-FOODS
Subjects:	600 Technology > 08 Food technology > 18 Processed foods > 02 Fermented foods 600 Technology > 08 Food technology > 05 Processing and Engineering
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	01 Feb 2021 05:29
Last Modified:	01 Feb 2021 05:29
URI:	http://ir.cftri.res.in/id/eprint/7992

Actions (login required)

View Item