Studies on Nutritional Improvement and Sensory Evaluation of Fortified Idli

Authors

Neha
Centre of Food Technology, University of Allahabad Prayagraj, Uttar Pradesh, India.

Vinay Kumar
KVK, Begusarai, DRPCAU, PUSA, Samastipur, Bihar.

Abstract

The current research attempt was studied to determine the nutritional enhancement of functionality of the fortified idli by incorporating soya flour, whole bengal gram dhal, and fenugreek seeds in brown rice idli batter and to assess the physical and chemical parameters and sensory attributes of idli for health benefits with its effects to reduce community health problem. It was prepared from brown rice (100gm) and black gram dhal (80gm) by incorporating soya flour, whole bengal gram dhal in the ratio of 10gm:20gm :30gm and fermented for 12 hrs. The developed products were analyzed for Sensory evaluation by hedonic rating test. The results revealed that SampleT1H2 which contained 100:80:30:30:5 was more acceptable in terms of sensory parameters. Protein contents reported high (Raw composition 20.85% and steamed 13.98%), Fat contents significantly reduced (0.83%) in steamed idli with respect to raw composition (8.19%). The idli formulation of T1H2 attained a high acceptability of sensory characteristics it could be suitable for all age groups.