Scholarly articles on Popular Indian food Idly

In Telugu language there is a saying which means roughly " Nothing is ineligible for poetry".  If you have a will you can publish papers on any subject.  This is an example that 40 papers are published on idli one of the most popular South Indian food.

1.       TITLE: Preparation of idli batter, its properties and nutritional improvement during fermentation

Name of Journal: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

DOI NO.: 10.1007/s13197-010-0148-4

2.       TITLE: Short chain xylooligosaccharides: a potential prebiotic used to improve batter fermentation and its effect on the quality attributes of idli, a cereal-legume-based Indian traditional food

Name of Journal: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

DOI NO.: 10.1111/j.1365-2621.2011.02591.x

3.       TITLE: Antioxidant activities of cereal-legume mixed batters as influenced by process parameters during preparation of dhokla and idli, traditional steamed pancakes

Name of Journal: INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

DOI NO.: 10.3109/09637486.2010.532116

4.       TITLE: Accelerated fermentation of 'idli' batter using soy residue okara

Name of Journal: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

DOI NO.: 10.1007/s13197-011-0248-9

5.       TITLE: Selection of starter cultures for idli batter fermentation and their effect on quality of idlis

Name of Journal: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

DOI NO.: 10.1007/s13197-010-0101-6

6.       TITLE: Characterization of a heat stable anti-listerial bacteriocin produced by vancomycin sensitive Enterococcus faecium isolated from idli batter

Name of Journal: INDIAN JOURNAL OF MICROBIOLOGY

DOI NO.: 10.1007/s12088-010-0030-0

7.       TITLE: Statistical optimization of media for dextran production by Leuconostoc sp., isolated from fermented idli batter

Name of Journal: FOOD SCIENCE AND BIOTECHNOLOGY

DOI NO.: 10.1007/s10068-010-0066-2

8.       TITLE: COOKING BEHAVIOR OF RICE AND BLACK GRAM IN THE PREPARATION OF IDLI, A TRADITIONAL FERMENTED PRODUCT OF INDIAN ORIGIN, BY VISCOGRAPHY

Name of Journal: JOURNAL OF TEXTURE STUDIES

DOI NO.: 10.1111/j.1745-4603.2008.00168.x

9.       TITLE: Quality assessment of dehydrated idli

Name of Journal: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

10.   TITLE: Effect of alpha-amylase addition on fermentation of idli - A popular south Indian cereal - Legume-based snack food

Name of Journal: LWT-FOOD SCIENCE AND TECHNOLOGY

DOI NO.: 10.1016/j.lwt.2007.07.004

11.   TITLE: Texture profile analysis of idli made from parboiled rice and decorticated black gram

Name of Journal: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

12.   TITLE: AGFD 111-Preservation of idli batter: A hurdle approach

Name of Journal: ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY

13.   TITLE: Properties of idli batter during its fermentation time

Name of Journal: JOURNAL OF FOOD PROCESSING AND PRESERVATION

DOI NO.: 10.1111/j.1745-4549.2007.00104.x

14.   TITLE: Effect of varietal differences and polishing of rice on quality parameters of idli

Name of Journal: JOURNAL OF SENSORY STUDIES

DOI NO.: 10.1111/j.1745-459X.2005.00035.x

15.   TITLE: Effect of stabilizers on stabilization of idli (traditional south Indian food) batter during storage

Name of Journal: FOOD HYDROCOLLOIDS

DOI NO.: 10.1016/j.foodhyd.2004.03.007

16.   TITLE: Studies on the processing and evaluation of instant Idli mixes

Name of Journal: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

17.   TITLE: The effect of extruded flour and fermentation time on some quality parameters of idli

Name of Journal: JOURNAL OF FOOD QUALITY

DOI NO.: 10.1111/j.1745-4557.2000.tb00192.x

18.   TITLE: Rheology and particle size changes during Idli fermentation

Name of Journal: JOURNAL OF FOOD ENGINEERING

DOI NO.: 10.1016/S0260-8774(99)00146-6

19.   TITLE: Flavour profile of idli batter prepared from defined microbial starter cultures

Name of Journal: WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

DOI NO.: 10.1023/A:1008939807778

20.   TITLE: Antibacterial effect of plantaricin LP84 on foodborne pathogenic bacteria occurring as contaminants during idli batter fermentation

Name of Journal: WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

21.   TITLE: Thermal diffusivity of idli batter

Name of Journal: JOURNAL OF FOOD ENGINEERING

DOI NO.: 10.1016/S0260-8774(97)00014-9

22.   TITLE: FLOW BEHAVIOR OF REGULAR AND PEANUT-FORTIFIED IDLI BATTERS

Name of Journal: JOURNAL OF TEXTURE STUDIES

DOI NO.: 10.1111/j.1745-4603.1995.tb00965.x

23.   TITLE: EFFECT OF XANTHAN ON TEXTURAL PROPERTIES OF IDLI (TRADITIONAL SOUTH INDIAN FOOD)

Name of Journal: FOOD HYDROCOLLOIDS

24.   TITLE: QUALITY IMPROVEMENT OF IDLI USING EXTRUDED RICE FLOUR

Name of Journal: JOURNAL OF FOOD QUALITY

DOI NO.: 10.1111/j.1745-4557.1995.tb00374.x

25.   TITLE: PROTEIN-QUALITY OF IDLI, FERMENTED STEAMED CAKES PREPARED FROM BEANS (PHASEOLUS-VULGARIS) AND RICE

Name of Journal: NUTRITION RESEARCH

DOI NO.: 10.1016/S0271-5317(05)80219-2

26.   TITLE: MICROSTRUCTURE OF IDLI

Name of Journal: FOOD STRUCTURE

27.   TITLE: GROWTH AND NITROGEN-RETENTION OF RATS FED IDLI A FERMENTED STEAMED FOOD PREPARED FROM BEANS (PHASEOLUS-VULGARIS) AND RICE

Name of Journal: FASEB JOURNAL

28.   TITLE: EFFECT OF VARIETY, PARBOILING AND AGING OF RICE ON THE TEXTURE OF IDLI

Name of Journal: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

29.   TITLE: ROLE OF YEAST DOMINATION IN INDIAN IDLI BATTER FERMENTATION

Name of Journal: WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

DOI NO.: 10.1007/BF00303378

30.   TITLE: FERMENTATION OF IDLI - EFFECTS OF CHANGES IN RAW-MATERIALS AND PHYSICOCHEMICAL CONDITIONS

Name of Journal: JOURNAL OF CEREAL SCIENCE

31.   TITLE: FUNCTIONAL-ROLE OF LINSEED (LINUM-USITATISSIMUM L) POLYSACCHARIDE IN STEAMED PUDDING (IDLI)

Name of Journal: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

32.   TITLE: INVOLVEMENT OF YEAST FLORA IN IDLI BATTER FERMENTATION

Name of Journal: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

33.   TITLE: STUDIES ON THE ACCEPTABILITY AND PALATABILITY OF CERTAIN NEW IDLI LIKE PRODUCTS

Name of Journal: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

34.   TITLE: MICROBIOLOGICAL AND PHYSICOCHEMICAL CHANGES IN IDLI BATTER DURING FERMENTATION

Name of Journal: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

35.   TITLE: NUTRITIVE-VALUE OF SOY IDLI

Name of Journal: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

36.   TITLE: Role of Leuconostoc mesenteroides in Leavening the Batter of Idli, a Fermented Food of India.

Name of Journal: Applied microbiology

37.   TITLE: ROLE OF LEUCONOSTOC MESENTEROIDES IN LEAVENING THE BATTER OF IDLI, A FERMENTED FOOD OF INDIA.

Name of Journal: Applied microbiology

38.   TITLE: [TRANSPORTATION ACCIDENTS AMONG CHILDREN 0-14 YEARS OF AGE IN THE OSTRAVA AND KARVINA DISTRICTS IN 1960-1962 FROM THE VIEWPOINT OF URBAN DESIGN OF OLD AND NEW DWELLING AREAS].

Name of Journal: Ceskoslovenska pediatrie

39.   TITLE: Studies in fermented foods. I. Nutritive value of Idli.

Name of Journal: Journal of scientific & industrial research. C, Biological sciences

40.   TITLE: Studies on Idli fermentation. II. Relative participation of black gram flour & rice semolina in the fermentation.

Name of Journal: Journal of scientific & industrial research. C, Biological sciences