Vol. 8, Issue 5 (2019)

Author(s):
Bhawna S Shirsat, AG Mohod and Dr. YP Khandetod

Abstract:
Idli is a traditional fermented rice and black gram based food. Idli batter is prepared by soaking polished rice and decorticated black gram for 6 h at 30 ± 1 °C in water. The soaked mass was ground using a grinder with adequate amount of water. The blend ratios of 2:1, (w/w) batter were allowed for fermentation for whole night with the addition of 2% (w/w) of salt. Jackfruit is a dicotyledonous compound fruit of the jack tree (Artocarpus heterophyllus L.) which belongs to the family Moraceae grow in many of the tropical countries of Southeast Asia but is particularly abundant in India and Bangladesh. The present investigation was, therefore, undertaken to study the textural, colour and sensory characteristics of fresh ripen Jackfruit (Barka) pulp idli. Idlis were prepared from Rice and Black gram dhal incorporating fresh jackfruit pulp. All the ingredients were collected from the local market. Three types of idlis namely standard idli and fresh jackfruit pulp idli was prepared using different combinations of ingredients such as rice (Polished), black gram, and Fresh Jackfruit pulp. The developed products were analyzed for textural, colour and organoleptic evaluation. These scores were compared with standard. The developed fresh pulp Idlis were highly acceptable by the subjects and notable change in textural parameters of idli was observed when compared to the standard. Idlis prepared by using 55% Rice and 30% Black gram dhal and 15% Jack fruit pulp has hardness of 111.67 g, Yellowness Index 140.0. Sensory analysis, indicated that idli (55% Rice and 30% Black gram dhal and 15% Jack fruit pulp) has good acceptability with highest score of 8.8 for texture, 8.5 for colour, 8.5 for flavour and 8.63 for overall acceptability.