Abstract

PREPARATION OF SEMOLINA BASED IDLI FORTIFIED WITH FUNCTIONAL FOODS

Singh Komal*, Dubey Prakash Ritu, Sheikh Sarita and Lal P.E.

ABSTRACT

Functional foods are part of the continuum of products that individuals may consume to increase their health and/or contribute to reducing their disease burden. So, the main aim of this study is to make Idli more nutritious by incorporating alternative ingredients like semolina, flax seed flour, oats flour and lotus stem flour and fenugreek seed flour. The present study was under taken with the following objectives – To analyze nutritional composition of selected functional foods, To formulate fermented semolina based food products using the selected functional foods, To assess the organoleptic quality of the prepared products, and To analysis the nutritional composition and calculate the cost of prepared food products. The prepared product was Idli with incorporation level of semolina, flax seed flour, fenugreek seed flour, lotus stem flour, oats and cinnamon flour. Chemical analysis were done by using AOAC 1990 standard procedure for iron, total protein, total fat, total ash, total moisture total carbohydrate total fibre and total calcium. Sensory evaluation of prepared products was done by using 9 points Hedonic scale. On the basis of sensory evaluation by 9 points Hedonic Scale it was observed that 70 percent semolina, 5 percent fenugreek seed flour, 10 percent lotus stem flour, 10 percent oats and 5 percent cinnamon (T2) was most acceptable in almost all the parameters like colour, texture, taste, flavour and overall acceptability. Nutrient analysis indicates that highest was found in moister T3(51.47g), ash T3(1.52) carbohydrate T0 (60.44g), protein T3 (19.73g), Calcium T3 (15.30mg), fibre T3 (4.90g) fat T3 (16.66) and iron T3 (1.35mg). Cost of the prepared products per 100g of raw ingredients for Idli was between Rs 11.95-12.

Keywords: Idli, sensory evaluation, nutrient analysis, cost of the product.