International Journal of Science and Research (IJSR)

International Journal of Science and Research (IJSR)
Since Year 2012 | Open Access | Fully Refereed | Peer Reviewed

ISSN: 2319-7064




Downloads: 97

Research Paper | Agricultural Engineering | India | Volume 4 Issue 1, January 2015


Optimization of Fermentation Parameters to Reduce Fermentation Time of Idli Batter Using RSM

Anjali Sharma [5] | Khan Chand


Abstract: Cereals and legume based foods are a major source of economical dietary energy and nutrients, worldwide. One of the popular among them is idli, fermented steamed product with a soft and spongy texture which is highly popular and widely consumed as a snack food item in India. The predicted variables for the preparation of idli batter were, blend ratio (310.5, 311, 311.5), alpha amylase (5, 10, 15U) and starter culture ratio (10, 01, 11) were taken into account. Designed experiments were conducted randomly to find the effect of these variables on pH and titrable acidity. The pH of fermented idli batter varied from 3.1 to 4.6 and titrable acidity was in range of 0.401 to 2.211 %. Optimum value of levels of predicted variables obtained by compromise optimization of the responses were, 310.5 blend ratio, 15U alpha amylase and 0.051.95 starter culture ratio.


Keywords: Starter culture, idli batter, fermented food, underutilized and alpha amylase


Edition: Volume 4 Issue 1, January 2015,


Pages: 2254 - 2258

Optimization of Fermentation Parameters to Reduce Fermentation Time of Idli Batter Using RSM


How to Cite this Article?

Anjali Sharma, Khan Chand, "Optimization of Fermentation Parameters to Reduce Fermentation Time of Idli Batter Using RSM", International Journal of Science and Research (IJSR), https://www.ijsr.net/get_abstract.php?paper_id=2015852, Volume 4 Issue 1, January 2015, 2254 - 2258, #ijsrnet

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