Microbiological and sensory quality attributes of Idli from rice with varying amylose content
1988
Kaw, V. | Mabesa, R.C. | Mabesa, L.B. (Philippines Univ., Los Banos, College, Laguna (Philippines). Inst. of Food Science and Technology)
Idli batters were prepared from rice varieties of varying amylose content. Lactobacilli, yeast, mold and coliform counts were monitored during fermentation. The cooked idlis were evaluated by Filipino and Indian panels. Results of this study revealed the microbiological quality of the fermenting batters were not affected by the amylose content of the rice used. However, it was found that among the sensory quality attributes evaluated, cohesiveness was found to be correlated with the amylose content of rice used. Filipino and Indian panels evaluated the quality of the idlis in almost the same part of the scale except for flavor wherein the former seemed to notice the sour off flavor which were not detected by the latter. Probably, Indians consider this sour off flavor inherent of idli.
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