Table 2.

Decrease in batter volume and whey separation in fermented idli batter without (control) and with added mustard essential oil (0.1%) stored at 30 and 4 °C

Batch	Decrease in batter volume (%)		Whey separation (%)
Storage	Control	0.1% Mustard EO	Control	0.1% Mustard EO
30 °C
5 days	21.15 ± 1.04cd	15.16 ± 0.98d	16.10 ± 0.46c	8.00 ± 0.4c
4 °C
5 days	4.25 ± 0.46a	2.66 ± 1.15a	0a	0a
10 days	12.67 ± 1.15b	6.66 ± 0.95b	8.01 ± 1.2b	0a
20 days	19.33 ± 1.05c	10.50 ± 2.10c	15.73 ± 0.42c	4.60 ± 0.41b
30 days	24.16 ± 3.06d	12.86 ± 2.15cd	18.80 ± 0.69d	7.50 ± 0.35c

Mean ± S.D. of triplicate determination of each of three sets of batter. Different letters indicate a significant difference (p < 0.05) within the same column