Vol. 11, Issue 11 (2022)

The aim of this study was to examine the rheological and physicochemical characteristics of rice and black gram batter following exposure to a 20 kV/cm pulsed electric field (PEF) with a constant pulse width of 10 µs at 30±2 °C for 0, 6, 12, and 24 hours. PEF treatment significantly increased pH, color freshness, bulk density, and conductivity value in fermented batter compared to the untreated batter. However, the PEF treated sample's water activity showed no significant changes. Apparent viscosity was found lesser in PEF treated batter in comparison to untreated batter at 30 °C as the increase in shear rate. The results of this study imply that PEF treatment at 20 kV/cm may boost bioactivity and bioavailability due to increased values for the batter's pH, bulk density, and conductivity, which demonstrate that the batter's properties do not significantly change until 24 hours at 30 °C.