Fermentation of blackgram paste: time-dependent rheological characteristics, modelling and quality attributes of a traditional snack
Version of Record online: 4 APR 2014
© 2014 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 49, Issue 10, pages 2214–2222, October 2014
How to Cite
Genevieve Koilparambil, S. and Bhattacharya, S. (2014), Fermentation of blackgram paste: time-dependent rheological characteristics, modelling and quality attributes of a traditional snack. International Journal of Food Science & Technology, 49: 2214–2222. doi: 10.1111/ijfs.12534
- Issue online: 16 SEP 2014
- Version of Record online: 4 APR 2014
- Manuscript Accepted: 13 FEB 2014
- Manuscript Received: 15 NOV 2013
Figure S1. Experimental points (∆) fitted by two- and three-parameter models (continuous lines) for blackgram paste having 64% moisture content subjected to a shear rate of 10 s−1.
Table S1. Parameters for two-parameter (Weltman) and three-parameter (Yadav et al.) models for nonfermented and fermented blackgram pastes.
Table S2. Physical characteristics of blackgram paste (nonfermented and fermented) and fried products prepared from different moisture containing batters.
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