National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Idli, a traditional breakfast food of India has very short shelf-life because of its high moisture content and live fermentation. There is a demand for ready-to-cook idli batter in packaged form with moderate shelf-life. Study was undertaken to evaluate non thermal methods for preservation of idli batter by sonication for extension of shelf-life of fresh idli batter. Fresh idli batter after fermentation and packing was sonicated at different power levels 60, 100 and 182 μm for different exposure times 5, 8, 12, and 15 min. The quality responses in terms of pH, acidity, standard plate count and the overall acceptability were evaluated as a function of the preservation treatments. The sonication at 100 µm for 8 min could enhanced the shelf-life of idli batter to 6 days and 20 days as compared to only 1 day and 8 days without any treatment under ambient and refrigerated storages, respectively. Ultra sonication is considered to be an emerging and promising technology for food preservation. Ultra sonication treatment reduces the rate of fermentation of idli batter there by helps in shelf life extension.
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