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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2020) [Effective from January 1, 2020]For more details click here

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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
For more details click here

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Original Research Articles

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

Int.J.Curr.Microbiol.App.Sci.2017.6(6): 709-719
DOI: https://doi.org/10.20546/ijcmas.2017.606.083


Non-Thermal Preservation of Idli Batter using Sonication
S.P. Prarthana, H.K. Bhatt* and D.C. Joshi
College of Food Processing Technology and Bio-energy, Anand Agricultural University, Anand-388 110, Gujarat, India
*Corresponding author
Abstract:

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.


Keywords: Idli, Fermented food, Preservation, Batter, Sonication, Shelf-life.
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How to cite this article:

Prarthana, S.P., H.K. Bhatt and Joshi, D.C. 2017. Non-Thermal Preservation of Idli Batter using SonicationInt.J.Curr.Microbiol.App.Sci. 6(6): 709-719. doi: https://doi.org/10.20546/ijcmas.2017.606.083