Please use this identifier to cite or link to this item: http://nopr.niscair.res.in/handle/123456789/15549
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dc.contributor.authorYonzan, Hannah-
dc.contributor.authorTamang, Jyoti Prakash-
dc.date.accessioned2013-01-01T20:07:15Z-
dc.date.available2013-01-01T20:07:15Z-
dc.date.issued2013-01-
dc.identifier.issn0975-1084 (Online); 0022-4456 (Print)-
dc.identifier.urihttp://hdl.handle.net/123456789/15549-
dc.description43-47en_US
dc.description.abstractSelroti is a popular fermented rice food in the Himalayas. Pure culture strains of lactic acid bacteria and yeasts, previously isolated from naturally fermented selroti batters, were tested singly or in combination for their ability to ferment rice flour to produce selroti. Sensory evaluations were carried out in order to choose the best culture combinations. Selroti batters produced using a mixture of pure culture strains of Leuconostoc mesenteroides BS1:B1 and Saccharomyces cerevisiae BA1:Y2 at 28o C for 4 h had organoleptically scored the highest acceptability. This was also correlated by decrease and increase in pH and acidity of the fermenting batters, respectively from 0 h to 4 h. The consumers’ preference trial showed that selroti batter prepared by a mixture of Leuc. mesenteroides BS1:B1 and S. cerevisiae BA1:Y2 was more acceptable than selroti batters prepared by conventional method. Selroti prepared by using a consortium of starter cultures had advantages over the traditional method.en_US
dc.language.isoen_USen_US
dc.publisherNISCAIR-CSIR, Indiaen_US
dc.rights CC Attribution-Noncommercial-No Derivative Works 2.5 Indiaen_US
dc.sourceJSIR Vol.72(01) [January 2013]en_US
dc.subjectSelrotien_US
dc.subjectStarter cultureen_US
dc.subjectCereal fermentationen_US
dc.subjectLABen_US
dc.subjectOptimizationen_US
dc.titleOptimization of traditional processing of Selroti, a popular cerealbased fermented fooden_US
dc.typeArticleen_US
Appears in Collections:JSIR Vol.72(01) [January 2013]

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