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Fermentation of blackgram paste: time-dependent rheological characteristics, modelling and quality attributes of a traditional snack.

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Relation http://ir.cftri.com/11701/
http://dx.doi.org/10.1111/ijfs.12534
 
Title Fermentation of blackgram paste: time-dependent rheological
characteristics, modelling and quality attributes of a traditional
snack.
 
Creator Sruthi Genevieve, K.
Sila, Bhattacharya
 
Subject 04 Fermentation Technology
22 Legumes-Pulses
 
Description The time-independent and time-dependent rheological characteristics were determined for blackgram pastes
before and after fermentation, and related them with the quality attributes of the fried snack made from these
pastes. The circular-shaped fried snack was characterised for oil content, colour and texture in addition to sensory
attributes. The nonfermented as well as fermented pastes of blackgram exhibited time-independent shearthinning
behaviour, and obeyed the Hershel–Bulkley model (r ≥ 0.994, P ≤ 0.01). The suitability of two- and
three-parameter models to characterise the time-dependent rheological behaviour of blackgram paste was
examined. The snack prepared from fermented paste was softer as evidenced by lower peak shear force of
7.2 N compared to that of nonfermented sample (11.2 N), and showed 30% less oil content compared to that
of corresponding nonfermented sample. The present study indicated a pragmatic approach to reduce the oil
content in the fried product by employing the process of fermentation.
 
Date 2014
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/11701/1/International%20Journal%20of%20Food%20Science%20and%20Technology%202014_49_10_2214.pdf
Sruthi Genevieve, K. and Sila, Bhattacharya (2014) Fermentation of blackgram paste: time-dependent rheological characteristics, modelling and quality attributes of a traditional snack. International Journal of Food Science and Technology, 49 (10). pp. 2214-2222.