Evaluation of Fermentation Quality of Nutri Rich Aerobic Rice Genotypes - Abstract
Fermentation is one of the oldest and economical food processing method to improve digestability of foods. Six nutri rich aerobic rice varieties (HPR-565, HPR-801, HPR-814, HPR-930, HPR-1241, HPR-1630) and one check variety (HP-9) which are high in protein (RIL’S) were procured from the, MASLAB, Department of Genetics and Plant Breeding, UAS, GKVK, Bengaluru and analyzed for fermentation quality. The milled rice and dehusked black gram dhal (urad dhal) in the ratio of 4:1 (w/w) were washed thoroughly and soaked separately in twice the volume of water for 8 hours at room temperature. They were ground separately and mixed, kept for
fermentation at room temperature (28 ?C) for 8 hours. Increases in batter volume, Batter pH, Titrable acidity were assessed as per standard procedures. Range of pH of fresh batter was 5.12 to 6.14 which had decreased to a range of 4.22 to 4.38 after 8 hours fermentation. Similarly pH of check variety also decreased from 6.14 to 4.50. There was significant difference observed in aerobic rice genotypes (p<0.05) with respect to pH variability. The change in pH may be attributed to the concomitant increase in titrable acidity in terms of lactic acid/100ml of substrate. The titrable acidity of freshly ground rice batter ranged from 0.02 to 0.07g increased to a range of 0.19 (HPR 930, HPR 1241 and HPR 1630) to 0.22g (HPR 814) after 8 hours of fermentation. Check variety had an increase from 0.07 to 0.21/100g. The batter volume increased for all samples with maximum rise
in HPR 814 (4.93 ml) and HPR 565 (3.03 ml) followed by HPR 930 (1.83 ml). Check variety (HP 9) showed 4.0 ml rise in volume. HPR 565 and HPR 814 and also check variety were found to be better for fermented product preparations such as idly, and dosa etc.