CSIR Central

Flavour Profle of Idli Batter prepared from Defined Microbial Starter Cultures

IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore


Field	Value

Relation	http://ir.cftri.com/9913/ WJMB-02-00

Title	Flavour Profle of Idli Batter prepared from Defined Microbial Starter Cultures

Creator	Renu, Agrawal Rati, E. R. Vijayendra, S. V. N. Varadaraj, M. C.

Subject	02 Fermented foods 15 Flavour/Fragrance/Perfumes

Description	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 micro¯ora comprises lactic acid bacteria and yeasts and causes an improvement in the nutritional, textural and ¯avour characteristics of the ®nal product. The ¯avour pro®le 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 ¯avour compounds such as ketones, diols and acids were found to be present upto 8 days of storage, whereas undesirable ¯avours like sulphurous and oxazolidone compounds, ethanone and thiazole appeared in the batter subsequent to 6 days of storage. The sensory attributes of idlis (®nal product) prepared from the stored batter related well to the determined ¯avour pro®le. The present study appeared to indicate that the ¯avour pro®le of traditional fermented foods can be a reliable qualitative and quantitative parameter for objective assessment.

Date	2000

Type	Article PeerReviewed

Format	application/pdf

Language	en

Identifier	http://ir.cftri.com/9913/1/Idli-flavour-WJMB.pdf Renu, Agrawal and Rati, E. R. and Vijayendra, S. V. N. and Varadaraj, M. C. (2000) Flavour Profle of Idli Batter prepared from Defined Microbial Starter Cultures. World Journal of Microbiology and Biotechnology, 16. pp. 687-690.