Microstructure of Idli

Authors

Enamuthu Joseph
Shelly G. Crites
Barry G. Swanson

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 License.

Abstract

The microstructure of idli prepared from seeds of common beans (Phaseolus vulgaris) and rice, and Indian black gram seeds ( Vigna mungo) and rice in the ratio 1:2 was examined . Intact starch granules and protein bodies were observed in the unfermented idli batter. Starch granules disappeared as fermentation time increased to 18 hours and 36 hours. The surface of idli prepared from 36-hour fermented batter was cohesive , dense and sponge- or foam-like. The microstructure of idli prepared from common beans and rice was similar to the microstructure of idli prepared from Indian black gram and rice. Common beans can be successfully substituted for Indian black gram in preparing comparable and acceptabl e steamed idli.

Recommended Citation

Joseph, Enamuthu; Crites, Shelly G.; and Swanson, Barry G. (1993) "Microstructure of Idli," Food Structure: Vol. 12: No. 4, Article 9.
Available at: https://digitalcommons.usu.edu/foodmicrostructure/vol12/iss4/9