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Abstract
The study is focussed on the optimization of the fermentation process of a legume based Jalebi (Indigenous fermented sweet) batter. Fermentation is the most important step in Jalebi formulation as it affects the flow behavior of the batter and the flavor profile of the final product. To optimize the pulse flour incorporation (8-92%), inoculum (1.6-18.4%) and fermentation time (0-32 hr) on different properties of batter such as pH, acidity, viscosity, flowability and pourability, response surface methodology was used. Regression equation models explaining the changes of dependent variables with respect to the independent variables (pulse flour, inoculum and fermentation time) were developed with central composite rotatable design. The results indicated that while the fermentation time and inoculum significantly (P<0.01) influenced the acidity and pH of the batter;