The Indian Journal of Nutrition and Dietetics

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Quality Characteristics of Ragi (Eleucine coracana) Based Idli


Affiliations
1 Department of Studies in Food Science and Nutrition, Manasagangothri, University of Mysore, Mysore- 570006, India
     

   Subscribe/Renew Journal


All over the world, fermented foods continue to provide an important part of diet. Idli is a fermented breakfast food of India especially popular in South India. Its appeal as a breakfast food is due to its textural and organoleptic attributes. Idli is prepared by steaming a fermented dough or batter made from various proportions of rice and black gram dhal. The present study was undertaken to utilize ragi in the preparation of Idli.
User
Notifications

Abstract Views: 303

PDF Views: 0




  • Quality Characteristics of Ragi (Eleucine coracana) Based Idli

Abstract Views: 303  |  PDF Views: 0

Authors

B. S. Varnashree
Department of Studies in Food Science and Nutrition, Manasagangothri, University of Mysore, Mysore- 570006, India
Sowmya G. Rao
Department of Studies in Food Science and Nutrition, Manasagangothri, University of Mysore, Mysore- 570006, India
Shashikala Puttaraj
Department of Studies in Food Science and Nutrition, Manasagangothri, University of Mysore, Mysore- 570006, India

Abstract


All over the world, fermented foods continue to provide an important part of diet. Idli is a fermented breakfast food of India especially popular in South India. Its appeal as a breakfast food is due to its textural and organoleptic attributes. Idli is prepared by steaming a fermented dough or batter made from various proportions of rice and black gram dhal. The present study was undertaken to utilize ragi in the preparation of Idli.