Investigation of biogenic amines content in fermented idli batter during storage.

ABSTRACT: Idli is a cereal-pulse based fermented food. This study profiles the qualitative and quantitative analysis of biogenic amines formed in the fermented idli batter prepared using varying proportions of rice to black gram dal at 1:1, 2:1, 3:1 and 4:1 (w/w) ratios and stored at 30 and 4 °C for 7 days. Histamine, tyramine, putrescine, cadaverine, spermidine, and spermine were investigated for the first time in the idli batter using HPLC technique. Putrescine and cadaverine were the predominant biogenic amines found in both prepared and market samples. Histamine and spermine were not detected in all batter samples. Increasing the proportion of rice in the idli batter resulted in the decrease in the total biogenic amines formed in the fermented batter with batte

SUBMITTER: Regubalan B 

PROVIDER: S-EPMC6443787 | biostudies-literature | 2019 Apr

REPOSITORIES: biostudies-literature