DOIONLINE 
DOIONLINE Publish In |
International Journal of Advances in Science, Engineering and Technology(IJASEAT)-IJASEAT |
 Journal Home Volume Issue |
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Issue |
Volume-7,Issue-3 ( Jul, 2019 ) | |||||||||
Paper Title |
Studies on Application of Dried Vegetable Powders in the Development of Healthy Idli | |||||||||
Author Name |
Pallavi D. Lothe, Poonam S. Patil | |||||||||
Affilition |
Master in Food Processing Technology, Maharashtra Institute of Technology, Aurangabad, India 2ASSISANT Professor, MIT(CFT), Aurangabad, India | |||||||||
Pages |
57-61 | |||||||||
Abstract |
Idli is a traditional cereal-legume based fermented food widely popular and consumed as the choice of breakfast for most of the population due to its soft texture, mild pleasant flavor, aroma, easy digestibility and known for its nutritional benefits. By focusing on the nutritional benefits the present research work is carried out to develop healthy idli by using mixtures of dried vegetable powders including spinach, drumstick leaves, fenugreek leaves, carrot, radish and tomato; mixed altogether and blend it in different concentrations as 2%, 4%, 6% and 8% respectively. Further these mixtures are incorporated into idli batter separately after fermentation to make them rich in their nutritive quality as compared to the controlled idli. All formulated samples were found to have good sensory quality characteristics as that of control. The proximate composition of various blends of control idli and formulated idli were compared and the study stated that nutrient contents like protein and fiber were higher in amount in formulated idli. Mineral and vitamins like iron, calcium, β-carotene and vitamin C content were also seen to be increased. The developed idli can be recommended for nutrition and also for health benefits due to the marketing cost in all aspects because it is profitable as well as economical. Keywords - Vegetables, Food Adjunct, Proprietary Food, Healthy Diet, Nutrition. | |||||||||
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