Development of bengal gram (Cicer arietinum L.) based wari and its fermentation kinetics
| dc.contributor.advisor | Agrawal, Y.C. | |
| dc.contributor.author | Mallik, Arpita | |
| dc.date.accessioned | 2019-12-02T04:24:14Z | |
| dc.date.available | 2019-12-02T04:24:14Z | |
| dc.date.issued | 2005-01 | |
| dc.description.abstract | ‘WARI’ is a legume based traditional fermented food of northern India. It is manufactured from Urd (black gram) or Moong (Green gram) dhal according to the traditional, technologically less advanced methods, and is produced at home or cottage industry level. Partial fermentation could take place naturally during sun drying. The Bengal gram dhal (Cicer arietinum L.), commonly known as ‘chana-dhal’, was not being used in WARI making and no studies have been reported. ‘Chana-dhal’ is cheaper than Urd and Moong dhal and could therefore be a better raw material for WARI if acceptable to consumer. The objectives of this research, therefore, were to develop a process for Bengal gram based WARI in view of organoleptic properties, to investigate the effect of fermentation temperature, and to study its fermentation kinetics. WARI were prepared from Bengal gram and Black gram dhal blends (100:0, 80:20 and 60:40) following the traditional procedure without extra fermentation and with 12 hr pre-drying fermentation at room temperature. The quality determinants of WARI were rehydration ratio and sensory characteristics in its two forms – dehydrated and rehydrated ready-to-serve. The sensory characteristics for dehydrated WARI were – color, appearance, odor and acceptability to purchase and for rehydrated ready-to-serve WARI were – color, appearance, taste, flavor and overall acceptability. The sensory data were analysed statistically using one-way Analysis of Variance. The effect of fermentation was then studied at room temperature, 30, 35 and 40°C temperature. Fermentation kinetics was studied in respect of the changes in fermented volumes with time and kinetics model was developed. It was observed that Bengal gram based WARI were possible to be made with consumer acceptance. The statistical analysis revealed that these could be made from Bengal gram dhal or its blends with Black gram dhal provided the batter was fermented before the drying of WARI. The process recommended for better quality WARI however was to make WARI from 100% Bengal gram dhal using pre-drying fermentation at 35 or 40°C for 8 or 3.5 hr respectively at which time, the corresponding batter volume expanded to about 2.3-2.4 times the original. The flavor and overall acceptability of WARI in its rehydrated ready-to-serve form and the rehydration ratio was the only quality determinants, which significantly influenced by different process conditions at 5% probability level. If the fermentation were to be carried out at room temperature, it should be initiated in the morning during warmer days and could be initiated at the night on hot summer days, so that the room temperature is 29°C or above. The maximum fermented volumes were about 1.8-2.4 times the original for chana dhal batter and for its blend with 20% Black gram, these were about 2.2-2.6 times depending upon the fermentation temperature. The fermentation kinetics of WARI batter represented by the changes in fermented volume followed the normal growth cycle pattern of microorganisms. The model for the fermentation kinetics of the WARI was developed in the form of growth kinetics of microorganisms during exponential phase of growth: V = V0 e μt where, V = volume of WARI batter at any time t, ml; V0 = initial volume of WARI batter, ml; μ = Specific Fermentation Rate, (1/hr), Table 4.24; t = time of fermentation, hr, when lag phase is negligible or nil; or t = (time of fermentation – duration of lag phase), when lag phase duration is long. The values of model parameter μ were determined from the fermented volume change data and are reported in Table 4.24. The model predicted the fermentation kinetics very well. | en_US |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810136586 | |
| dc.keywords | Cicer arietinum, chickpeas, fermentation, kinetics, food products | en_US |
| dc.language.iso | en | en_US |
| dc.pages | 168 | en_US |
| dc.publisher | G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand) | en_US |
| dc.research.problem | Chickpeas | en_US |
| dc.sub | Food Technology | en_US |
| dc.subject | null | en_US |
| dc.theme | Food Products | en_US |
| dc.these.type | M.Tech. | en_US |
| dc.title | Development of bengal gram (Cicer arietinum L.) based wari and its fermentation kinetics | en_US |
| dc.type | Thesis | en_US |