Impact of partial replacement of rice with other selected cereals on idli batter fermentation and idli characteristics.

摘要: Idli is a naturally fermented food, prepared using dehulled black gram dal and parboiled rice. In the first phase of study, replacement rice with some underutilized cereals like amaranth finger millet was carried out at different proportions (25%, 50%, 75% 100%, w/w) followed by sensory evaluation idlis. Idlis 25% (w/w) (25F) were more acceptable than idlis (25A). second 50% in combinations (25% each, such as amaranth + finger (AF), amaranth + sorghum (AS), amaranth + pearl (AP), millet + sorghum (FS), millet + pearl (FP) sorghum + pearl (SP), which FS FP batter variants accepted panellists taken ahead for further analysis. Control, 25F, subjected to various biochemical analysis up 20 h fermentation. Replacement these led comparable changes an increase levels microbial counts, amylase, protease phytase activities, titratable acidity, reducing sugars, soluble proteins antioxidant activity during A greater reduction trypsin inhibitor (TIA) also observed. other (25F, FP) resulted improved textural values bulk density compared control idlis, though colour affected.