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Food Science

Fermentation

Journal

Publication Year

Articles 1 - 3 of 3

Full-Text Articles in Life Sciences

Microstructure Of Idli, Enamuthu Joseph, Shelly G. Crites, Barry G. Swanson Jan 1993

Microstructure Of Idli, Enamuthu Joseph, Shelly G. Crites, Barry G. Swanson

Food Structure

The microstructure of idli prepared from seeds of common beans (Phaseolus vulgaris) and rice, and Indian black gram seeds ( Vigna mungo) and rice in the ratio 1:2 was examined . Intact starch granules and protein bodies were observed in the unfermented idli batter. Starch granules disappeared as fermentation time increased to 18 hours and 36 hours. The surface of idli prepared from 36-hour fermented batter was cohesive , dense and sponge- or foam-like. The microstructure of idli prepared from common beans and rice was similar to the microstructure of idli prepared from Indian black gram and rice. Common beans can be ...


Scanning Electron Microscopy Studies Of The Cellular Changes In Raw, Fermented And Dried Cocoa Beans, A. S. Lopez, P. S. Dimick, R. M. Walsh Jan 1987

Scanning Electron Microscopy Studies Of The Cellular Changes In Raw, Fermented And Dried Cocoa Beans, A. S. Lopez, P. S. Dimick, R. M. Walsh

Food Structure

Cocoa beans are submitted to a curing process of fermentation and drying to develop flavor precursors . The beans must have reached maturity; otherwise, no amount of processing can produce the desired flavor . Early work with cacao cell cultures showed that only when the cells have "matured" co uld a chocolate or cocoa flavor result from further processing. Fermentation is therefore required because unfermented beans may develop little chocolate flavor when roasted . likewise , the outcome of excessive fermentation may also result in unwanted flavor . Thus , the first major post - harvesting phase t o have an impact on flavor development is that ...


Microstructural Changes In Winged Bean And Soybean During Fermentation Into Miso, K. Saio, H. Suzuki, T. Kobayashi, M. Namikawa Jan 1984

Microstructural Changes In Winged Bean And Soybean During Fermentation Into Miso, K. Saio, H. Suzuki, T. Kobayashi, M. Namikawa

Food Structure

Miso was prepared from winged bean, being substituted for soybean. Microstructural changes of winged bean miso at various stages of the manufacturing processes were studied by means of light and transmission electron microscopies. Soybean was also studied for comparison.

After steaming , winged bean and soybean cells were shrunken and intracellular spaces enlarged and cell wall structure was degraded, showing layered structures and aggregated lumps in intraspaces between cell walls during fermentation into misc . At the end of the fermentation , the PAS reaction with cell walls almost disappeared. Surprisingly the thick cel l walls of winged bean degraded as completely as ...