Record Details     « New Search       Brief Record Full Record MARC Record     Bibliographic Data Control Number 323753 Date and Time of Latest Transaction 20180522074311.AM General Information 180522s |||||||||b ||00||| Cataloging Source STII-DOST Language Code eng Local Call Number Fil(S) T1 N21 13/1 1988 Main Entry - Personal Name Kaw, Vatsala   Mabesa, Reynaldo C.   Mabesa, Linda B. Title Statement Microbiological and sensory quality attributes of IDLI from rice with varying amylose content by Vatsala Kaw, Reynaldo C. Mabesa, Linda B. Mabesa Physical Description 31-42 tables Summary, Etc.      Idli batters were prepared from rice varieties of varying amylose content. Lactobacilli. yeast. mold and coliform counts were monitored during fermentation. The cooked idlis were evaluated by Filipino and Indian panels.      Results of this study revealed the microbiological quality of the fermenting batters were not affected by the amylose content of t he rice used. However. it was found that among the, sensory quality attributes evaluated, cohesiveness was found to be correleted with the amylose content of rice used. Filipino and Indian panels evaluated the quality of the idlis in almost the same part of the scale except for flavor wherein the former seemed to notice the sour off flavor which were not detected by the latter. Probably, Indians consider this sour off flavor inherent of idli. (Author's abstract) Subject Added Entry - Topical Term Biology   Idli   Polished rice   Dehulled black gram   Phaseolus mungo   Lactobacilli   Leuconostoc mesenteroides           Physical Location           Digital Copy Not Available          Add to Book Cart  |   Download MARC