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

• Published in: Journal of the science of food and agriculture 2015-08, Vol.95 (10), p.2081-2087
• Main Authors: Shrivastava, Neha, Ananthanarayan, Laxmi
• Format: Article
• Language: English
• Subjects: anti-nutrients; Aroma; backslopping; Cereals; Consumption; dehydration; Fabaceae - chemistry; Fermentation; Food Handling - methods; Food science; Foods; idli; inocula; Inoculum; Nutrition; Optimization; Oryza - chemistry; Reduction; Taste; thiamine; Time Factors; Trypsin inhibitors
• ISSN: 0022-5142; 1097-0010
• DOI: 10.1002/jsfa.6923

BACKGROUND Idli is a cereal–legume‐based fermented food, widely consumed in India. It is popular for its nutritional content, sour taste and appetising aroma. The fermentation time of idli batter varies from 12 to 14 h. A reduction in fermentation time of idli batter is of great significance for large‐scale idli production units since it will reduce the batch time and will lead to a greater output. Accelerated fermentation can be potentially achieved by using the backslopping method. The inoculum for backslopping was optimally fermented (12 h) idli batter, dried at room temperature. RESULTS Backslopping reduced the fermentation time of idli batter from the conventional 12 h to 3 h while successfully maintaining sensory attributes of the product. In the idlis prepared by backslopped expedited batter, thiamine was found to be 50% higher; while reduction of anti‐nutrients phytate (11%) and trypsin inhibitor (16%) was higher than the conventionally fermented (12 h) idli batter. CONCLUSION Backslopping not only accelerated idli batter fermentation but also enhanced its nutritional value. A similar process can be designed for other fermented foods, to expedite fermentation thus reducing the time requirement. © 2014 Society of Chemical Industry