Studies on effects of composite flour on some important quality attributes of fermented Idli

Abstract

Present work have been undertaken to study the effect of composite flour on textural and keeping quality of idli. Four sample were prepared and samples coded as T0 (rice: black gram (75: 25), T1 (rice: black gram: soybean: bajra (65: 15: 15: 5), T2 (Rice: Black gram: Soybean: Bajra (75: 10: 10: 5) and T3 (rice: black gram: soybean: bajra (80: 5: 5: 10). Guar gum and xanthan gum were used about 0.1 percent. The viscosity of batter for sample T2 was found more as compare to other sample i.e. 580 Cp/s. The spreadability of batter for T0 sample was 4.1cm and after fermentation it was 4.3cm whereas for sample (T2) spreadability was 4cm and after fermentation it is was 4.2 cm. The textural characteristics of idli showed hardness of sample T3 is higher than other samples. Microbial quality revealed that the highest yeast and mould count, and standard plate count (SPC) of idli sample were found on 6th day while the coliform count was negative. It can be concluded that product having better overall sensory acceptability with storage for 6 days under refrigerated condition.