Abstract: Idli is a traditional fermented rice and black gram based food. Idli batter was prepared by soaking of parboiled rice and decorticated black gram for 6 to 8 h at 30±10C in water. The present study is focused on hastening of fermentation process in idli batter by incorporation of pearl millet resistant starch (PMRS). Pearl millet resistant starch (5% and 10%) was incorporated into idli batter and its quality was evaluated. Control and resistant starch incorporated idli batter were fermented at room temperature, physico- chemical and microbiological properties were analyzed. Nutrients, texture and sensory evaluation were carried out for control idli as well as RS incorporated idli . The pH and total titratable acidity of control batter at 12 h was 5.70 and 0.20% respectively, however RS 5% and 10% incorporated batter were found to be 5.65, 0.31% and 5.61, 0.35% respectively. Lactic Acid Bacteria (LAB) count was increased in RS (Resistant starch) incorporated batter. RS incorporated idli had higher protein and fiber content compared to control idli. Incorporation of RS at 5% and 10% in idli batter improved the texture and appearance of the idli and it also had better nutritional quality compared to control idli.
Keywords: Idli batter; incorporation of pearl millet resistant starch; fermentation; nutrition; sensory evaluation.
Title: Hastening of idli batter fermentation using Pearl millet resistant starch
Author: P.Manimegalai, R.Parimalavalli
International Journal of Interdisciplinary Research and Innovations
ISSN 2348-1218 (print), ISSN 2348-1226 (online)
Research Publish Journals
