MINIMIZATION OF ANTINUTRIENTS IN IDLI BY USING RESPONSE SURFACE PROCESS OPTIMIZATION

摘要

Deploying response surface methodology, the stages of idli preparation were optimized for minimizing the level of antinutrients. Under optimum conditions of soaking blackgram dal (1:5 of dal and water at 16C, and pH 4.0 for 18 h) and rice (1:5 of rice and water at 16C, and pH 5.6 for 18 h), the tannins content, trypsin inhibitor activity and hemagglutinating activity reduced, while phytic acid content remained unchanged. The optimum conditions for fermentation of dal-rice (1:2) mixed batter were 16 g/kg common salt supplementation and 19 h at 35C, resulting in a decrease in all the antinutrient levels, except amines. Steaming for an optimized period of 20 min further reduced the phytic acid content and trypsin inhibitor activity. In idli, while total biogenic amines content increased by 339% over raw ingredients, tannins content, phytic acid content, trypsin inhibitor activity and hemagglutinating activity decreased by 100, 89, 58 and 100%, respectively.