International Journal of Chemical Studies
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P-ISSN: 2349-8528, E-ISSN: 2321-4902   |   Impact Factor: GIF: 0.565 NAAS Rating: 5.31 NEW

International Journal of Chemical Studies

Vol. 5, Issue 4 (2017)
Quality attributes of instant kodo- soy idli mix as affected by fermentation period


Author(s): Pradeep Ohariya, Alpana Singh and LPS Rajput

Abstract: The present study was conducted to see the effect of fermentation period in the development of instant kodo-soy idli mix. Nutritionally and therapeutically improved instant idli mix was developed by replacing rice (75%) by kodo rice and blackgram (25%) by 0 – 25% full fat soy flour in different combinations. The idli prepared from formulation T4 (70 % kodo rice,15% blackgram and 10 % full fat soy flour) was liked the most with a higher mean score as well as exhibited highest volume with 48 hr fermentation period. The instant idli mix pre fermented for 48 hrs was found most suitable for good quality idli with nice fermentable aroma and soft texture.

Pages: 1611-1615  |  368 Views  2 Downloads

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How to cite this article:
Pradeep Ohariya, Alpana Singh, LPS Rajput. Quality attributes of instant kodo- soy idli mix as affected by fermentation period. Int J Chem Stud 2017;5(4):1611-1615.
International Journal of Chemical Studies