Vol. 11, Issue 3 (2022)

Author(s):
Srishti Upadhyay, Anamika Das, Prafull Kumar and John David

Abstract:
Idli is a traditional cereal/legume based fermented steamed product having a soft and spongy texture which is highly popular and widely consumed as a breakfast food item in India. It has a spongy texture, attractive appearance, appetizing taste, flavour and is easy to digest. In the present investigation, idli mix powder was prepared using combination of Rava, Little Millet powder, Flaxseed powder and Black Gram powder. In the standardized product, Rawa @ 32.5%, Little Millet powder @ 32.5%, Flaxseed powder @ 5%, Black gram powder @ 20%, Salt @ 2%, Mustard seed @ 1%, Curry leaves @ 1%, Baking powder @ 2%, and Oil @ 4% were mixed, which was then stored at room temperature. During this storage period, organoleptic evaluation, chemical and microbial analysis of the product was carried out. The sensory evaluation of optimized product during the storage showed that there was continuous decrease in scores of all the sensory parameters. The chemical analysis of idli mix during storage showed that fat, protein, carbohydrate, free fatty acid and crude fiber increased while ash and moisture decreased.