EVALUATION OF INCORPORATED SOLID STATE FERMENTED (SSF) CULTURES FOR PANEER WHEY BASED IDLI BATTER
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Date
2021-07-01
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KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR – 585 401
Abstract
The present study was undertaken to improve the nutritional quality of idli by incorporation of paneer whey as well isolated lactic cultures through fermented solid substrate, black gram dhal (SSFC). Soaking time of black gram dhal, rice rava were optimised to 4 h and 1 h, respectively in paneer whey at 70:30 (whey: water). The whey-based batter was fermented at 30℃ for 12 h that showed predomination of lactobacilli that ranged from 5.42 to 8.74 log10 cfu/g on MRS agar medium. Among eighteen lactic isolates, four showed better activities were identified as Leuconostoc sp. strain Leu2, Enterococcus sp. strain E1, Lactobacillus brevis strain Lb1 and Lactobacillus casei strain Lb2 based on 16S rRNA sequence. These four cultures were grown on sterile black gram dhal having skim milk powder and tomato juice and inoculated in the dried form as SSFC at 5% rate during batter preparation. As a result, the fermentation time at 30℃ was reduced (by 25%) to 9 h, compared to control (12 h). The idlis made from 5% SSFC with 70 % whey based batter were most accepted with highest overall acceptability score (8.53) compared to control (7.43). SSFC incorporated whey based idli batter showed 0.36% higher total protein, 13.3% lower phytate content and 28% increase in calcium content in comparison with control. Sensory evaluation of idlis from the optimised 5% SSFC batter stored in LDPE pouches at 4℃ for 4days were accepted and considered safe with no coliforms. The SSF cultures showed the viability of 7.04 log10 cfu/g when stored at 4℃ for 4 months.