Learn why besan batter can develop a peculiar smell in the fridge. Discover how natural fermentation can create surprising, sometimes unpleasant, odors.
1 Answer
Besan batter smells odd after refrigeration due to the oxidation of fats and the breakdown of proteins in the chickpea flour, leading to the development of volatile compounds. This is more pronounced with longer storage times.
Detailed Explanation:
Besan, also known as chickpea flour or gram flour, is made from ground chickpeas. It contains natural oils and proteins. When besan batter is refrigerated, several processes contribute to the development of an off-putting smell:
Oxidation of Fats: The oils present in besan are susceptible to oxidation, especially when exposed to air, even within a refrigerator. Oxidation leads to the formation of aldehydes and ketones, which have distinct and often unpleasant odors.
Protein Breakdown: Enzymes present in the flour can break down proteins into smaller peptides and amino acids. Some of these amino acids can further degrade into volatile sulfur compounds, contributing to the unpleasant smell.
Moisture Absorption: Besan is hygroscopic, meaning it readily absorbs moisture from its surroundings. This increased moisture content can accelerate the oxidation and enzymatic reactions, intensifying the odor.
Refrigeration Temperature: While refrigeration slows down many reactions, it doesn't stop them completely. The low temperature can also alter the solubility and volatility of certain compounds, making the smell more noticeable.
The intensity of the smell depends on factors such as the freshness of the besan, the storage time, and the temperature of the refrigerator.
Pro Tip:
To minimize the odd smell, use fresh besan, store the batter in an airtight container to reduce air exposure, and try to use the batter within 1-2 days of refrigeration. Adding a pinch of turmeric powder can also help to inhibit oxidation and reduce the development of off-flavors.