Studies on Nutritional Improvement and Sensory Evaluation of Fortified Idli - gorteria
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GORTERIA JOURNAL ISSN: 0017-2294
Studies on Nutritional Improvement and Sensory Evaluation of
Fortified Idli
Neha1*, Vinay Kumar2
1
Centre of Food Technology, University of Allahabad
Prayagraj, Uttar Pradesh, India
2
KVK, Begusarai, DRPCAU, PUSA, Samastipur, Bihar
Corresponding Author:
Neha
Centre of Food Technology
University of Allahabad
ABSTRACT
The current research attempt was studied to determine the nutritional enhancement of functionality of
the fortified idli by incorporating soya flour, whole bengal gram dhal, and fenugreek seeds in brown
rice idli batter and to assess the physical and chemical parameters and sensory attributes of idli for
health benefits with its effects to reduce community health problem. It was prepared from brown rice
(100gm) and black gram dhal (80gm) by incorporating soya flour, whole bengal gram dhal in the ratio
of 10gm:20gm :30gm and fermented for 12 hrs. The developed products were analyzed for Sensory
evaluation by hedonic rating test. The results revealed that SampleT1H2 which contained
100:80:30:30:5 was more acceptable in terms of sensory parameters. Protein contents reported high
(Raw composition 20.85% and steamed 13.98%), Fat contents significantly reduced (0.83%) in
steamed idli with respect to raw composition (8.19%). The idli formulation of T1H2 attained a high
acceptability of sensory characteristics it could be suitable for all age groups.
Keywords: Bengal gram dhal, Soya flour, Fermentation, Idli, Sensory evaluation.
INTRODUCTION
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GORTERIA JOURNAL ISSN: 0017-2294
Idli is included in the staple diet of people living in the southern part of India. It is usually made from
readily available rice in the market. Eating pattern and habits are different in different regions in
India. Functional foods and energy-rich foods have been designed to cover basic needs such as
macronutrient and micronutrient for consumers to fulfill their additional nutritional and physical
benefits1. During the process of natural fermentation some nutrients has been increases such as water
soluble vitamins (B) with vitamin (C) and phytate content as well as phosphorous, which significantly
decreases the absorption of micronutrient like calcium, iron and zinc. Researcher revealed that the
procedure of batter fermentation of rice and legumes decrease phytate as well as tannin content 2,3,4.
Composition of brown rice is 6-7% with weight surface bran, 2-3 % embryo and E90% endosperm5.
Nutritional composition of soybean flour contains 40% essential amino acid, energy 432 Kcal, 20.9%
carbohydrate and 20% oil and fat and 4% minerals as well rich in phosphorus plus calcium,
cholesterol free and lowest into saturated fat6. Composition of whole bengal gram flour contains high
percentage of protein and carbohydrate in comparison with other flours. Soya based food product is
healthy and safe for reducing lipid profile during pre-menopausal stage as well as reduce menopausal
symptoms7.
The alternative changes for the duration of fermentation have enhanced in non-protein nitrogen, free
sugar, methionine, choline and free nicotinic acid8,9,. During the process of fermentation
microorganism Streptoccous thermophilus and viz. Leuconostoc mesenteroides both produce lactic
acid with carbon dioxide in anaerobic condition that leaven the product10,11. Findings of phytate
breakdown in dough of bread and decrease the content of trypsin inhibitor in some fermented
legume12,13. Therefore, in nutritional point of view the changes during fermentation are extremely
significant. Legumes have deficiency of essential amino acid and have rich in methionine; high
quantity of protein content11. (Ghose et al. 2010).Time of reducing fermentation in ‘idli’ batters the
better option for commercial ‘idli’ production on a large scale14. The fermented foods are easily
digestible at all group of age. So, idli is the better diet option in all parts of India. Correspondingly
several studies have been works on increase and decrease of time duration of fermentation of ‘idli’
batter through adding the stabilizers14,15. Therefore, In this study we used the brown rice, decorticated
black gram dhal, fortified with soya flour, whole bengal gram dhal along with stabilizer as fenugreek
seed and assess the physicochemical parameters and sensory attributes of idli for health benefits and
its role in to reduce community health problem i.e., cholesterol lowering, cardiovascular benefits,
decrease iron deficiency anemia, decreases the level of insulin, and protect against heart disease.
MATERIALS AND METHODS
The study was done in the Food and Nutrition laboratory of Department of Home Science, Banaras
Hindu University (BHU) with different materials used and the methods employed in the research
work, are outlined in this study.
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GORTERIA JOURNAL ISSN: 0017-2294
Raw Material: The raw materials were selected from the study brown rice, soya flour, black gram
dhal, whole bengal gram dhal were procured from market place of Varanasi, Uttar Pradesh, India.
Formulation of fortified Idli: The essential components were chosen since the whole prepared
collection contained as a base brown rice, (100 gm.), soya flour and whole bengal gram dhal at
different proportion (10,20,30gm.), decorticated black gram dhal (80gm.), included fenugreek seeds
(5gm.) and for taste added salt.
The batter for idli is prepared by soaked of black gram dhal (decorticated) and brown rice, soya flour
and whole bengal gram dhal and salt for taste for 4 hrs at natural room temperature in distilled water.
Then soaked mass ground with sufficient quantity of water by using a mixture grinder and it was used
for fermentation. After 12 hrs the process of fermentation was completed and steamed fortified ‘idli’
for 20 minutes.
Preparation of Fortified ‘Idli’: Three different ratios of soya flour and bengal gram dhal were
used for making fortified idli at same holding times for each concentrated groups (20 minutes) were
used in this study.
Representation of experiment:
T0H0: First ratio of fortified Idli was prepared with soya flour and bengal gram dhal prepared with
combination of all four composition of fortified idli in parts of (100:80:10:10) Brown rice:
Decorticated black gram dhal: Soya flour: Bengal gram dhal and holded time for 20 minutes.T1H1:
Second ratio of fortified Idli was prepared with soya flour and bengal gram dhal prepared from all
four combination of soya idli in ratio of (100:80:20:20) Brown rice: Black gram dhal: Soya flour:
Bengal gram dhal and holded time for 20 minutes.T1H2: Third ratio of fortified idli was prepared with
soya flour and bengal gram dhal prepared from all four combination of soya idli in ratio of
(100:80:30:30) Brown rice: Black gram dhal: Soya flour: bengal gram dhal and holded time for 20
minutes.
Preparation of soya with bengal gram fortified-idli to cooking
Added 250 ml of water to the base on soya idli steamer and steamed for 20 mins. furthermore steamer
cooled for 5 mins and then idli were taken out one by one from the steamer.
Organoleptic evaluation of idli fortified among soya flour with whole Bengal gram dhal
concentration: The developed idli were evaluated for sensory evaluation in department members by
group of eighteen judges. The product was approved and evaluated by score card depended to hedonic
rating scales16.
VOLUME 34, ISSUE 6 - 2021 Page No: 100GORTERIA JOURNAL ISSN: 0017-2294
Fig. 1: Fortified idli prepared with combination of Brown rice: Black gram dhal: Soya flour: Bengal
gram dhal.
Analysis of Nutrient Content: Nutritional compositions of developed fortified
for idli (Moisture, Fat,
Protein, Fiber, Ash, and carbohydrate content) were determined by using (AOAC 2005) method17.
Bulk Density: Formulated idli was cut into diameter of 2.5 cm in to portions and dipped in to hot
wax then plugged on surface to air pockets. Determined
Determined the bulk density through the water
displacement of waxed method to fortified idli portion in the graduated cylinder18,.
Batter volume: Formulations of fortified idli powder mixed 5gm of sample of different
compositions of batter composited through added 20 ml of distilled water and shifted into 50 ml
measuring cylinder with covered aluminum foil further more incubated for 15 minutes at natural
temperature of room. The increased batter volume % over the initial volume at 0 and 15 minutes was
recorded with raised of volume.
STATISTICAL CALCULATION
On the basis of variables the value of mean and standard error of mean were calculated for all and
expressed as mean±SD
SD and calculated by using t-test
t test and ANOVA followed by Student-Newman-
Student
Keul’s method. Considered
idered the value at pGORTERIA JOURNAL ISSN: 0017-2294
8.2 T0H0 Brown Rice:Black
Gram Flour:Soya
8.1
Mean value of the samples marks
Flour:Whole Bengal Gram
8 Flour:Fenue Greek
Seeds(100:80:10:10:5)
7.9
T1H1 Brown Rice:Black
7.8 Gram Flour:Soya
7.7 Flour:Whole Bengal Gram
Flour:Fenue Greek
7.6 Seeds(100:80:20:20:5)
7.5 T1H2 Brown Rice:Black
Gram Flour:Soya
7.4
Flour:Whole Bengal Gram
7.3 Flour:Fenue Greek
Seeds(100:80:30:30:5)
7.2
Fig.2 Graphical Representation of Sensory Evaluation of samples
Y axis represents the mean value of the sample marks given by the panelists and on X axis represents
the group of the samples. Although
lthough there were small differences were found between all samples but
the sample T1H2 was much liked by panelist).
T0H0 Brown Rice:Black Gram
Flour:Soya Flour:Whole
Bengal Gram Flour:Fenue
Greek Seeds(100:80:10:10:5)
90.13% 83.96% T1H1 Brown Rice:Black Gram
Flour:Soya Flour:Whole
Bengal Gram Flour:Fenue
Greek Seeds(100:80:20:20:5)
T1H2 Brown Rice:Black Gram
85.12%
Flour:Soya Flour:Whole
Bengal Gram Flour:Fenue
Greek Seeds(100:80:30:30:5)
Fig.3: Graphical Representation according to percent distribution of samples sensory evaluation.
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The sample T1H2 was reported the maximum percent 90.13% thus it was acceptable a lot than the
additional two fortified idli samples. Reported results of sensory aspect to facilitate the idli prepared
in the quantity of 100:80:30:30:5 from (Brown rice: Bengal gram dhal: Soya flour: Black gram dhal:
Fenugreek seeds) was maximum acceptable and good in the terms of sensory aspect as well as
nutritional profits.
Since, the evaluation of acceptability of T0H0 was less 84.11% from different judges. This mix
prepared from the ratio of 100:80:10:10:5 (Brown rice: Bengal gram dhal: Soya flour: Black gram
dhal: Fenugreek seeds) and sample T1H1 was more less 83.45% from analyzed by different judges.
This mix made from the ratio of 100:80:20:20:5 (Brown rice: Bengal gram dhal: Soya flour: Black
gram dhal: fenugreek seeds). Therefore, this analysis indicated that when bengal gram dhal with soya
flour along with brown rice in addition to decorticated black gram dhal provided soft and spongy
textured fortified fermented product (idli) with good taste or smell.
Nutritional Analysis: The proximate analysis of all composition of prepared instant idli powder
and steamed idli fortified by incorporated soya flour and bengal gram dhal were found moisture
significantly increased in steamed idli (raw 9.15% steamed 57.92%), whereas protein content were
found significantly high in raw idli powder and after steamed the sample T1H2 was high in protein
(Raw composition 20.85% and after steamed 13.98%), Fat content high in raw instant made fortified
idli powder (8.19%) while significantly reduced in steamed idli (0.83%) were presented Table 1 and
Table 2 in detailed with other compositions.
Table: 1. Nutrient content of composite instant powder of Fortified idli (Before steamed
mixture of raw material)
Nutrient Analysis Fortified Idli Powder
Mean ± SD
Energy (Kcal) 398.92±0.04
Moisture (%) 9.15±0.00
Fat (g) 8.19±0.02
Protein (g) 20.85±0.01
Crude Fiber (g) 1.9±0.02
Ash (g) 3.9±0.04
Carbohydrate (g) 56.01±0.13
Calcium (mg) 98.92±0.02
**Each value is Mean ± Standard Deviations (n = 3). Different superscripts in table were represented
significantly different by analysis (P < 0.05).
Table: 2. Composition of Nutrient of Fortified idli (After Steamed)
Nutrient Analysis Steamed Idli
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Mean ± SD
Energy (Kcal) 386.28±0.00
Moisture (%) 57.92±0.02
Fat (g) 0.83±0.02
Protein (g) 13.98±0.00
Crude Fiber (g) 0.52±0.04
Ash (g) 2.00±0.00
Carbohydrate (g) 24.75±0.08
Calcium (mg) 49.82±0.00
**Each value is Mean ± Standard Deviations (n = 3). Different superscripts in table were represented
significantly different (P < 0.05).
These findings were agreement with earlier reported proximate composition of steamed idli fortified
with soybeans were contain moisture content (57.94%), Fat (0.87%), estimated protein (7.8%), total
crude fiber (0.50 %), and (31.88%) carbohydrate, with (46 mg) calcium19. So in this study, it was
found no significance difference between earlier reported data but these findings were higher than
other reported data. Less data was found to available on fortified idli incorporated by bengal gram
dhal with soya flour in addition to fenugreek seeds.
It may be possibly due to the different time and process of fermentation in used by them. Furthermore
the satisfactoriness of these fortified idli was also improved through decoration with seasoning. These
idlis were nutritious as it contained great percentage of protein and other nutrient so it was more
nutritious and healthy food for Indians. Basically, daily required protein is 50 to 60 gm. moreover this
product fulfills 1/3rd part of requirement of protein in the body per day20.
PHYSICAL CHARACTERISTICS:
Bulk Density: The bulk density of fortified idli formulations were presented in table 4 that was
bengal gram dhal and soya flour fortified idli prepared from different proportionsT1H2 and T1H1were
significantly higher (0.85-0.85/ml) whereas lowest bulk mass (0.84gm/ml) was found within sample
T0H0 respectively with 12 hrs of fermentation time. Therefore, the bulk density of formulated idli
modifications which were indicated that high-quality porous product21. Similarly the result found
having high 0.83% bulk density in kodo and soya fortified idli reported 24 hours fermentation time18.
Related findings were also reported22. Above all formulations the samples T1H1, T1H2 were higher as
compared to other one it indicated that the developed idli might be easily eatable, absorbable and
digestible.
Table 3: Physical characteristics of fortified idli fermented for 12 hour.
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Samples Bulk Volume of Weight of Area Circumference
density(fortified batter % the idli (mm) (mm)
idli) (g/ml) (gm.)
T0H0 0.84 12.01 20.02 29.96 20.54
(100:80:10:10)
T1H1 0.85 12.08 18.98 29.96 20.54
(100:80:20:20)
T1H2 0.85 12.09 20.8 29.96 20.54
(100:80:30:30)
Batter volume, Weight, Area and Circumferences: The findings were reported that the
volume of batter of fortified idli formulations varied from 12.01 -12.09% respectively all and
compositions of T1H1 and T1H2 revealed the maximum volume with 12 hours fermentation periods.
This reasonably further increased the volume of batter in fortified mixture groups this may subsist due
to the additional activity of microbes resulted that additional production of gases for the duration of
the fermentation. Similar study reported that fortification of soya to made instant idli powder mix
found advantageous outcome in conditions of produced gas in higher amount and leavening for the
duration of natural fermentation. Hence, this increased by the proceeded yeast for the period of
fermentation of selected raw powdered ingredients utilized for composited fortified batter due to the
production of CO2 and metabolic with physiological activity also for the reason that to shared
participation of hetero fermentative lactobacilli and non-lactic acid bacteria23. The reported weight of
formulated bengal gram dhal with soya flour fortified idli ranged from (18.98-20.8g) respectively
fermented for 12 hours. The result presented in table 4 clearly defined that all the formulations
showed the equal area 29.96 mm and exhibited same circumference in all formulations were 20.54
mm. irrelevant of proportions blend and 12 hours fermentation time. Another findings were studied on
different physical parameters found no significance difference between this and reported soya
fortified idli18,24. Therefore this might be mainly due to the formulation process and composition of
ingredients.
CONCLUSION
The idli developed in this study, formulation of T1H2 obtained a high acceptability sensory score it
could be suitable for not only from adults but also for all age groups. These idlis can helpful in
lowering the blood cholesterol level, insulin level in diabetics patients as this product is rich in
VOLUME 34, ISSUE 6 - 2021 Page No: 105GORTERIA JOURNAL ISSN: 0017-2294
calcium can help to maintain the bones and muscles and to prevent preterm birth and lower the risk
pre-eclampsia or having severe problems associated with high blood pressure throughout gestation.
This product will be beneficial for post menopausal women as their protein requirement is high and
fat requirement is low.
ACKNOWLEDGEMMENT:
I would like to thank to all of the panelists for their contribution and valuable evaluation of developed
product.
FUNDING SOURCES: Authors received no funding from any of the sources for this work.
CONFLICT OF INTEREST: Cleared no conflict of interest.
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