FUNCTIONAL ROLE OF THE ARABINOGALACTAN QF BLACK GRAM (Phaseolus mungo) IN THE TEXTURE OF LEAVENED FOODS (STEAMED PUDDINGS)

Abstract

ABSTRACT The arabinogalactan of black gram (Phaseolus mungo) exerts high viscosity in aqueous medium and thus stabilizes the network of foam formed by the surface active protein both at room and at higher (culinary) temperatures. This is essential for the raising of the rice‐black gram batters (autofermented or chemically leavened) and the porosity of the steamed puddings ( Idli ). Proportions of black gram flour and rice semolina in the batters of 1:1 to 1:2 are optimal to achieve a balance between surface activity and viscosity to obtain products with low bulk density and satisfactory texture.