Effect of Ingredients on Texture Profile of Fermented Food, Idli

摘要

Idli is one of the most popular fermented breakfast snack consumed in India and Sri Lanka with immense commercial prospects. However scientific optimization of the process is the basic necessity for commercialization of any product including the fermented foods. Present study was aimed to optimize the ratios of rice to black gram dhal and fermentation time for idli. Instrumental Texture Profile Analysis was conducted to optimize the textural properties of idli. The maximum and minimum ranges for the independent variables were selected using preliminary trial and a second order polynomial model was fitted with the response variables. Various TPA parameters were analysed by RSM to obtain a predicted optimized ratio of rice and black gram dhal of 3:1.575 w/w with 14 hours as fermentation time. The optimum results were validated by performing the experiment by comparing the observed and the predicted values. The predicted values were insignificant with observed values indicating the appropriateness of the model developed. Based on the results, it was concluded that at an optimum ratio of rice and black gram dhal (3: 1.575 w/w), will give product with desirable texture properties. These results will have direct implications in the commercialisation of the product.