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J Food Sci Technol (MarchApril 2013) 50(2):293300 DOI 10.1007/s13197-011-0326-z
ORIGINAL ARTICLE
Jilebi 2: Flowability, pourability and pH of batter as affected by fermentation
A. Chakkaravarthi & H. N. Punil Kumar &
Suvendu Bhattacharya
Revised: 4 February 2011 /Accepted: 7 February 2011 /Published online: 3 April 2011 # Association of Food Scientists & Technologists (India) 2011
Abstract Fermentation of batter is an integral part of the preparation of jilebi, a traditional ready-to-eat sweet product of Indian sub-continent. The flowability and pourability of batter are crucial for forming jilebi strands during frying. Flowability and pourability have been determined from simulation studies based on the movement of batter on an inclined surface and the exit from an orifice, respectively; simple gadgets have been designed to determine these two characteristics along with providing the definitions. Response surface experimental design consisting of moisture content (5065%), amount of added curd (010%) and time of fermentation (024 h) has been employed. The response functions are pH, flowability and pourability. Strong interaction effects of added curd and time of fermentation on the response functions have been observed. An increase in added curd and time of fermentation decreases pH in a curvilinear manner as both linear and quadratic effects are significant (p0.01). Moisture content has a non-significant effect on pH but markedly affects the flowability and pourability of batter. Flowability and pourability decreases when there is an increase in consistency index or apparent viscosity.
Keywords Jilebi batter . Pourability. Flowability.
Definition . Fermentation
Introduction
The traditional sweet jilebi is popular throughout the Indian subcontinent because of its crisp texture, attractive taste and
juicy mouth feel (Chitale 2000; Berry 1992). The process of jilebi making includes the preparation of a thick batter using refined wheat flour (maida), addition of a small quantity of curd and allowing for fermentation, pouring of the batter in a skilled manner into the hot oil for frying of jilebi strand-embedded structure followed by soaking in sugar syrup (Chakkaravarthi et al. 2009a). In our earlier communication, Chakkaravarthi et al. (2009b) have reported the effect of batter preparation conditions on the rheological behaviour of the batter. Shear-thinning characteristics with yield stress have been observed for all the jilebi batter samples. Moisture content of batter possesses the most dominating effect on rheological...