Flavour profile of idli batter prepared from defined microbial starter cultures |
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Authors: | Agrawal Renu Rati ER Vijayendra SVN Varadaraj MC Prasad MS Nand Krishna |
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Institution: | (1) Department of Food Microbiology, Central Food Technological Research Institute, Mysore, 570 013, India |
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Abstract: | Idli is a traditional cereal/legume-based naturally fermented steamed product with a soft and spongy texture which is highly popular
and widely consumed as a snack food item in India. The predominant fermentation microflora comprises lactic acid bacteria
and yeasts and causes an improvement in the nutritional, textural and flavour characteristics of the final product. The flavour
profile of idli batter prepared with initial levels of 2 × 104 c.f.u. g−1 of Candida versatilis CFR 505 and 2 × 101 c.f.u. g−1 of Pediococcus pentosaceus CFR 2123 in 500 g idli batter, packed in polyester polylaminate pouches and stored at 30 ± 2 °C was periodically analysed by GC-MS. The desirable
flavour compounds such as ketones, diols and acids were found to be present upto 8 days of storage, whereas undesirable flavours
like sulphurous and oxazolidone compounds, ethanone and thiazole appeared in the batter subsequent to 6 days of storage. The
sensory attributes of idlis (final product) prepared from the stored batter related well to the determined flavour profile. The present study appeared
to indicate that the flavour profile of traditional fermented foods can be a reliable qualitative and quantitative parameter
for objective assessment.
This revised version was published online in July 2006 with corrections to the Cover Date. |
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Keywords: | Candida versatilis fermented food flavour profile idli batter microbial starters Pediococcus pentosaceus |
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