| Abstract: | The effects of fermentation and added NaCl on aqueous dispersions of black gram flour were studied. After fermentation the apparent viscosities of cold pastes increased significantly over that of native flour dispersions (NFD). Addition of NaCl caused considerable decrease in apparent viscosities of NFD but only marginal decrease in fermented flour dispersions (FFD). Studies on rheological constants showed that changes brought about in these by fermentation were greater than that exerted by adding NaCl. Brabender viscography indicated that peak viscosity (PV) decreased by both NaCl and fermentation. FFD with salt showed 15% increase in PV over that without salt. FFD with or without NaCl showed greater breakdown (BV) and set back (SV) viscosities, but the values were lower in comparison to NFD. Starch was isolated in 33–35% yield from native and fermented batters. Apparent viscosity in 1M KOH showed increase due to fermentation. Brabender viscography indicated a GT of ∽81°C for both starches. The PV of fermented starch increased by 13%, BV by 15% and SV by 30% over that of native. Intrinsic viscosity of starch increased considerably while solubility and swelling power increased only marginally after fermentation. |
