The Indian Journal of Nutrition and Dietetics

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Quality Characteristics of Ragi (Eleucine coracana) Based Idli


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

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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.
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  • Quality Characteristics of Ragi (Eleucine coracana) Based Idli

Abstract Views: 314  |  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.