Journal of Current Research in Food Science
2024, Vol. 5, Issue 1, Part C
Review on development of idli pre-mix by incorporation of black cumin seeds (Kalonji Seeds)
Author(s): Abdul Gufran Abdul Gafoor, Dr. DT Bornare and Dr. SG Jaiswal
Abstract: Fermented foods and beverages have been part of daily diets for centuries. People worldwide produce fermented foods and drinks through either spontaneous fermentation or by adding starter cultures, using their knowledge of locally available raw materials from plant or animal sources. Micro-organisms involved in fermentation transform these raw materials nutritionally and biochemically, infusing taste, texture, and aroma into the products. Fermented foods can be produced and consumed in various ways depending on cultural and ethnic practices. While most fermented foods are known for their health-promoting benefits, their global consumption is declining due to globalization and food transition.Some of the most widely consumed fermented foods in India include idli, dosa, appam, porridge (koozh), dhokla, gundruk, dahi, sinki, rumba, fermented rai, kanji ka, and handua. Fermented foods were popular due to their prolonged shelf life through acetic acid and alkaline fermentations. The fermentation of food contributes to the biological enrichment of protein, essential amino acids, essential fatty acids, and vitamins, while also destroying anti-nutrients. The fermentation process improves the flavor and aroma of the foods, increases digestibility, and exerts health-promoting benefits.
DOI: 10.22271/foodsci.2024.v5.i1c.141
Pages: 162-165 | Views: 372 | Downloads: 209
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How to cite this article:
Abdul Gufran Abdul Gafoor, Dr. DT Bornare, Dr. SG Jaiswal. Review on development of idli pre-mix by incorporation of black cumin seeds (Kalonji Seeds). J Curr Res Food Sci 2024;5(1):162-165. DOI: 10.22271/foodsci.2024.v5.i1c.141