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Effect of variety, parboiling and aging of rice on the texture of idli.

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Title Effect of variety, parboiling and aging of rice on the texture of idli.
 
Creator Sowbhagya, C. M.
Pagaria, L. K.
Bhattacharya, K. R.
 
Subject 02 Fermented foods
05 Processing and Engineering
 
Description Idli is an Indian fermented breakfast food prepared from milled rice and black gram dhal. The product has a spongy texture with a characteristic odour. Effect of var., parboiling, conditions of parboiling and ageing of rice on quality of idli prepared by a simplified composite fry mix method was studied. Of the 16 var. of rice, representing 8 different cooking quality types, those having 22% amylose (either raw or parboiled) were suitable for preparation of idli and gave the desired soft and spongy texture. Low amylose and waxy rice yielded hard and sticky textured idli. Sensory analysis corroborated the results of objective tests. Idlis from aged rice had better appearance and texture than fresh rice idlis. [From En summ.]
 
Date 1991
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/7992/1/JFST%2028%201991%20274.pdf
Sowbhagya, C. M. and Pagaria, L. K. and Bhattacharya, K. R. (1991) Effect of variety, parboiling and aging of rice on the texture of idli. Journal of Food Science and Technology, India, 28 (5). 274-279, 9 ref..