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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(3): 1777-1787
DOI: https://doi.org/10.20546/ijcmas.2018.703.209


Organoleptic Acceptability, Nutritional Properties and Shelf Life of Oat Based Gluten Free Instant idli
Bhawna Mehta* and Sudesh Jood
Department of Foods and Nutrition, College of Home-Science, CCS Haryana Agriculture University, Hisar, Haryana, India
*Corresponding author
Abstract:

Instant mixes are commercially prepared mixture of dry ingredients as these are easy and fast to prepare. Keeping these facts in view, in the present study five types of gluten free instant idli were prepared by using instant mixes i.e., 40 per cent rice flour, 20 per cent mung bean flour and 5 per cent linseed powder in 60 per cent processed (malted, roasted, popped and flaked) and unprocessed oat flour. It was found that idli prepared from Type-I (unprocessed oat flour based blend), Type-II (malted oat flour based blend) and Type-III (flaked oat flour based blend) instant mixes fell in the category of ‘liked moderately’ whereas idli prepared from Type-IV and Type-V instant mixes were found in the category of ‘liked slightly’ to ‘neither liked nor disliked’. The most acceptable idli was selected for their nutritional composition and shelf life. Water and oil absorption capacity was significantly higher in Type-II idli as compared to Type-III and Type-I idli. Whereas, Type-I dhokla exhibited higher bulk density. Nutritional properties showed that Type-II (malted oat flour based blend) idli had maximum protein (18.86%), carbohydrates (68.21%) and energy (389.95 Kcal/100g). Whereas, highest crude fibre (7.22%), ash (2.38%) and fat (5.33%) content was found in Type-I idli. Storage studies showed that all the three types of idli prepared from 3 months stored instant mixes were found in the category of ‘liked moderately’ to ‘liked slightly’ and acceptable up to 90 days of storage. Fat acidity content of all three types of idli was found within the permissible limit. It may be concluded that instant idli mixes could be stored up to 3 months successfully without any significant change in their sensory attributes.


Keywords: Instant mixes, Organoleptic acceptability, Nutritional properties, Shelf life, Fat acidity
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How to cite this article:

Bhawna Mehta and Sudesh Jood. 2018. Organoleptic Acceptability, Nutritional Properties and Shelf Life of Oat Based Gluten Free Instant idli.Int.J.Curr.Microbiol.App.Sci. 7(3): 1777-1787. doi: https://doi.org/10.20546/ijcmas.2018.703.209