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http://krishi.icar.gov.in/jspui/handle/123456789/48886
Title: | Texture profile analysis of idli made from parboiled rice and decorticated black gram |
Other Titles: | Not Available |
Authors: | S Balasubramanian, R Viswanathan |
ICAR Data Use Licennce: | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf |
Author's Affiliated institute: | ICAR::Central Institute of Agricultural Engineering |
Published/ Complete Date: | 2011-01-01 |
Project Code: | Not Available |
Keywords: | Idli, Parboiled rice, Decorticated black gram, Texture profile analysis, Pearson correlation test |
Publisher: | ASSOC OF FOOD SCIENTISTS & TECHNOLOGISTS (INDIA) |
Citation: | Not Available |
Series/Report no.: | Not Available; |
Abstract/Description: | Idli is a traditional fermented rice-black gram based breakfast food of South India. The texture of cooked idli is a subject of interest, to judge and optimize the production process of good texture idli with the selection and adoption of the ingredients and its process. The blend ratio (66% parboiled rice (Oryza sativa): 33% decorticated black gram (Phaseolus mungo Roxb.)) was fermented for 12 h and the batter was steam cooked for 10 min. Texture profile analysis (TPA) test was performed for idli, making cylinder samples (13.5 mm diameter, 10 mm long) of idli. In Pearson correlation matrix, majority of the parameters were positively correlated at p< 0.01 and p< 0.05. The firmness value positively correlated with gumminess and chewiness, which depicts the soft nature of idli. Resilience is not correlated with other textural parameters. From principal component analysis (PCA), the first and second principal components, describ 42.5 and 27.2% of the variance, respectively in the TPA parameters. The first principal component is highly positively correlated with gumminess, chewiness and cohesiveness. The second principal component is positively correlated with firmness and negatively correlated with springiness. Resilience contributed very weakly to both these principal components. Based on the results of PCA, the firmness is the prime factor to illustrate idli texture followed by chewiness, gumminess, cohesiveness and springiness. |
Description: | Not Available |
ISSN: | Not Available |
Type(s) of content: | Article |
Sponsors: | Not Available |
Language: | English |
Name of Journal: | JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE |
Journal Type: | Research paper |
Volume No.: | 44 (5) |
Page Number: | 548 |
Name of the Division/Regional Station: | Not Available |
Source, DOI or any other URL: | Not Available |
URI: | http://krishi.icar.gov.in/jspui/handle/123456789/48886 |
Appears in Collections: | AEng-CIAE-Publication |
Files in This Item:
File | Description | Size | Format | |
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Textureprofileanalysisofidlimadefromparboiledriceanddecorticatedblackgram.pdf | 119.93 kB | Adobe PDF | View/Open |
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