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

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Abstract

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

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Abbreviations

25A:

25% amaranth

AF:

25% amaranth + 25% finger millet

AS:

25% amaranth + 25% sorghum

AP:

25% amaranth + 25% pearl millet

25F:

25% finger millet

FS:

25% finger millet + 25% sorghum

FP:

25% finger millet + 25% pearl millet

SP:

25% sorghum + 25% pearl millet

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Acknowledgements

The authors are thankful to Department of Biotechnology, New Delhi, India for providing financial assistance for carrying out the research work.

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  1. Food Engineering and Technology Department, Institute of Chemical Technology, Nathalal Parekh Marg, Matunga, Mumbai, Maharashtra, 400019, India

    Monika Rani, Dhanashree Amane & Laxmi Ananthanarayan

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  1. Monika Rani
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  2. Dhanashree Amane
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Correspondence to Laxmi Ananthanarayan.

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Rani, M., Amane, D. & Ananthanarayan, L. Impact of partial replacement of rice with other selected cereals on idli batter fermentation and idli characteristics. J Food Sci Technol 56, 1192–1201 (2019). https://doi.org/10.1007/s13197-019-03582-3

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