Fermentative Production of Sweetened Jelly using Lactic acid-producing Amylolytic Mold Starters

Author: Gayathry, G.*, Jothilakshmi, K. and Sangeetha, A.

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Abstract

An experiment was conducted to prepare and standardise sweetened jelly like dessert food from glutinous rice and cassava by using a pure mold culture Amylomyces rouxii (SGK-2) under semi-controlled fermentation condition. The different substrates selected for the formulation of various treatments were boiled glutinous rice (100%) (T1), boiled cassava (100%) (T2), boiled glutinous rice (50%) + cassava (50%) (T3). The different treatment combinations were mixed with two gram of rice flour based inoculum containing 106 cfu g-1 of pure mold culture Amylomyces rouxii (SGK-2) and fermented at room temperature for 48 hrs. After the period of incubation, a thick paste-like mass was developed with a sweet aroma. The palatability of the thick paste-like mass was increased by overlaying of the developed product with melted, sweetened China grass agar jelly and allowed to settle for 10 min. The contents were refrigerated at 20°C. The chilled, sweetened jelly was served for sensory evaluation.

Keywords

Amylomyces rouxii (SGK2) glutinous rice, cassava, semi-controlled fermentation sweetened jelly, dessert food.