Abstract
Idli (fermented rice cake) is a cereal based fermented product consumed mainly in breakfast. Traditionally, it is made from white rice but there is growing awareness about the consumption of whole grain like brown rice and non-conventional cereals like pearl millet. Thus in this study idlis were formulated using varying ratios of brown rice and pearl millet flours. The formulated idlis were evaluated for physicochemical properties and acceptance on hedonic scale. The texture of formulated idlis was evaluated using instrumental texture analyzer, through sensory panel and by electromyographic (EMG) technique. The increased addition of pearl millet flour significantly increased the water absorption capacity, oil absorption capacity and water solubility index of composite flours as well as fat, protein, ash and fiber content of the formulated idlis. The addition of up to 40% pearl millet flour was found acceptable by sensory panel. Further it is inferred that human subjects food texture perceptions can be significantly correlated with the EMG variables to comprehensively explain the food texture.
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The datasets generated during and/or analysed during the current study are available from the corresponding author on reasonable request.
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Acknowledgements
The researchers would like to thank the University Grants Commission (UGC), India for funding this research project (MRP-MAJ-HOME-2013-862).
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Funded by University Grants Commission (UGC), India (MRP-MAJ-HOME-2013-862).
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The conduct of present study was approved by the Ethical Committee of Guru Nanak Dev University, Amritsar 143 005, Punjab, India.
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Dhillon, B., Sodhi, N.S., Gandotra, S. et al. Physico-chemical and textural (sensorial and electromyographic) evaluation of idlis formulated with brown rice and pearl millet flours. Food Measure 14, 2898–2906 (2020). https://doi.org/10.1007/s11694-020-00534-w
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DOI: https://doi.org/10.1007/s11694-020-00534-w