Studies on rheological behaviour of cereal based fermented food suspensions and identification of adulteration in honey By Dr. Chirasmita Panigrahi (Post-doc) - Prof. Basavaraja M. G.
Abstract
This talk will include discussions on two aspects; rheological study of indigenous fermented
food batters of ‘Dosa’ & ‘Vada’, and honey adulteration. In the first study, the changes in
rheological properties of batters with sample characteristics (ingredient type, composition and
solid concentration) and processing conditions (time and temperature) will be shown. This
will involve understanding of structural transformations at various stages of batter heating
and how various biochemical changes during cooking of such batters affect their viscoelastic
behaviour. The second part of presentation will elaborate a possible way to detect adulteration
in honey whose quality and authenticity are always in question due to the suspected addition
of low-cost sugars and commercial syrups. In this work, sugar syrup, brown rice syrup,
coconut nectar syrup and barley malt syrup are added to honey and their effects are observed.
The varied physical properties (solubility, density, melting point, etc.) among different kinds
of sugars become deciding factors for the differed sample characteristics. The changes in
turbidity and sugar granulation behaviour with storage time are some simple ways to identify
the adulteration. In addition, DSC and contact angle analyses can be viable techniques to
monitor the difference between
