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Step into the enchanting world of Jalebi, a magical treat that's both delicious and surprising. Did you know that Jalebi undergoes fermentation? It's true! When flour and water mix with tiny microbes, they create a symphony of flavors and textures that make Jalebi so irresistible. This process gives Jalebi its tangy taste and makes it healthier! Jalebi originates in the Indian subcontinent and offers a delightful combination of crispy outside and airy inside, making every bite a joyous experience.
To discover the magic of Jalebi, where science and tradition converge to create edible wonders, Keep reading!
Here is a link on how to make jalebi! Though it is very popular in the Indian subcontinent, there is no optimized process for product preparation. Moreover, since it has low shelf life there is no opportunity for commercialisation though it has good nutritive value. The process involves intricate piping techniques to create the signature spiral shape.
While lactic acid bacteria like Lactobacillus are generally used as starter cultures in fermented food production and contribute to flavor and preservation, certain strains, like L. dextrinicus, can lead to spoilage if not properly controlled. Thus, monitoring and controlling its presence is crucial to prevent off-flavors, texture issues, and potential gastrointestinal discomfort from consuming the food products.
Jalebi, a cherished sweet confectionery popular in South Asia, boasts a rich history dating back to at least 1450 CE, making it one of the oldest fermented cereal-based confectioneries. Made from a batter of fermented wheat flour, black gram, curd, and ghee, jalebi undergoes a natural fermentation process for 6-8 hours in a warm environment before being deep-fried and soaked in sugar syrup. It is often offered during religious ceremonies and festivals as a symbol of celebration and auspiciousness.
L. dextrinicus, formerly classified under the genus Lactobacillus, is a Gram-positive, non-spore-forming, rod-shaped bacterium commonly found in the fermentation process of jalebi. It stands out as the most abundant species within the microbial community of jalebi fermentation, exceeding other lactic acid bacteria, acetic acid bacteria, and yeasts in its prevalence and impact on the fermentation process.
The article above highlights the important characteristics of Lapidilactobacillus dextrinicus.
It was found that this microbe carries genetic traits that suggest it could have beneficial effects on human health when consumed. These traits may include characteristics associated with probiotics, which are beneficial bacteria that support digestive health as well as functional biomarkers, which are indicators of potential health-promoting properties.
Pediococcus stiles, commonly found in jalebi, is generally safe in food fermentation but can produce biogenic amines (BAs), potentially causing adverse reactions, such as respiratory, cardiovascular and digestive disorders. To prevent BA formation: control fermentation conditions, ensure hygiene, select raw materials carefully, optimize processing techniques, use additives/cultures, monitor BA levels, and promote industry education.
Here are more important characteristics of Lapidilactobacillus dextrinicus, which can be seen in the article above. It can break down sugars, like the ones from starch, and turn them into lactic acid. This acid gives jalebi its sour taste and helps contributes to the texture and development of the final product. So, this bacteria is really important for making jalebi taste and feel just right.
