Vol. 7, Issue 12 (2018)

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

Abstract:
Idli is a traditional fermented rice and black gram-based breakfast food of South India. Idli batter is prepared by soaking polished rice and decorticated black gram for 6 h at room temperature (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 jackfruit (Barka) bulb powder idli. Idlis were prepared from Rice and Black gram dhal incorporating jackfruit (Barka) bulb powder. All the ingredients were collected from the local market. Two types of idlis namely standard idli (traditional) and Jackfruit (Barka) bulb powder idli were prepared using different combinations of ingredients such as rice (Polished), black gram, and Jackfruit bulb powder. The developed products were analyzed for textural, colour and Organoleptic evaluation. These scores were compared with standard. The developed Jackfruit bulb powder Idlis were highly acceptable by the subjects and notable change in textural parameters of idli was observed when compared to the standard. Idli prepared by using 55% Rice and 35% Black gram dhal and 10% Jack fruit bulb powder has hardness 85 g, Yellowness Index 105.0. Also, the sensory analysis, indicated that Idli (55% Rice and 35% Black gram dhal and 10% Jack fruit bulb powder) has good acceptability with highest score of 8.8 for flavour, 8.5 for texture, 8.2 for colour, and 8.57 for overall acceptability.