Vol. 10, Issue 10 (2021)

Author(s):
Nevetha Ravindran, Venkatachalapathy N, Loganathan M and V Eyarkai Nambi

Abstract:
The predominant feature of idli is its lightness due to soft texture. Various factors affecting the texture of idlis has been discussed but the effect of trivial factors like stirring are not explored or reported. The key objective of this study is to examine the effect of stirring on the characteristics of idli batter and idli. The effect of stirring to examine the influence of air content present in batter was evaluated. The unstirred batter required lower cooking time and temperature and the idlis made out had softer texture when compared to control idlis. The structure of idli made with unstirred batter had a good number of air vacuoles. The studies concluded that there was a significant difference in the quality of idlis due to stirring of batter. The presence of voids maybe the primary reason. The data obtained were analysed with two-way ANOVA and the conclusions were made.