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Use of the backslopping method for accelerated and nutritionally enriched idli fermentation

  • Published:2014-10-16 Issue:10 Volume:95 Page:2081-2087
  • ISSN:0022-5142
  • Container-title:Journal of the Science of Food and Agriculture
  • language:en
  • Short-container-title:J. Sci. Food Agric.

Author:

Shrivastava Neha1,Ananthanarayan Laxmi1

Affiliation:

1. Food Engineering & Technology Department; Institute of Chemical Technology; Nathalal Parekh Marg, Matunga Mumbai 400019 Maharashtra India

Funder

University Grants Commission

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference40 articles.

1. The use of fermented foods in India;Ramakrishnan,1977

2. Effect of cooking procedures on the free and total niacin content of certain foodstuffs;Rajalakshmi;Indian J Nutr Diet,1964

3. Chemical and biological evaluation of the effects of fermentation on the nutritive value of foods prepared from rice and gram;Rajalakshmi;Br J Nutr,1967

4. Effect of stabilizers on stabilization of Idli (traditional south Indian food) batter during storage;Nisha;Food hydrocolloid,2005

5. Lactic acid bacteria as functional starter cultures for the food fermentation industry;DeVuyst;Trends Food Sci Technol,2004

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