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Functional Role of the Arabinogalactan of Black Gram (Phaseolus Mungo) in the Texture of Leavened Foods (Steamed Puddings)

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Relation http://ir.cftri.com/1754/
JFS-01-79
 
Title Functional Role of the Arabinogalactan of Black Gram (Phaseolus Mungo) in the Texture of Leavened Foods (Steamed Puddings)
 
Creator Susheelamma, N. S.
Rao, M. V. L.
 
Subject 02 Fermented foods
05 Texture
22 Legumes-Pulses
 
Description The arabinogalactan of black gram (Phaseolus mungo) exerts high viscosity in aqueous medium and thus stabilizes the network of foam formed by the surface active protein both at room and at higher (culinary) temperatures. This is essential for the raising of the rice-black gram batters (autofermented or chemically leavened) and the porosity of the steamed puddings (Idli). Proportions of black gram flour and rice semolina in the batters of 1:l to 1:2 are optimal to achieve a balance between surface activity and viscosity to obtain products with low bulk density and satisfactory texture.
 
Date 1979
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/1754/1/JFS_1979%2844%29_1309.pdf
Susheelamma, N. S. and Rao, M. V. L. (1979) Functional Role of the Arabinogalactan of Black Gram (Phaseolus Mungo) in the Texture of Leavened Foods (Steamed Puddings). Journal of Food Science, 44. pp. 1309-1313.