Open Access. Powered by Scholars. Published by Universities.®

Life Sciences Commons

Open Access. Powered by Scholars. Published by Universities.®

PDF

Food Science

Fermentation

1993

Articles 1 - 1 of 1

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 ...