Asian Journal of Dairy and Food Research, volume 33 issue 3 (september 2014) : 215-220

DEVELOPMENT OF IDLI USING WHEY BASED DHAL-RICE BLEND

Shruti Shukla*, Brijlata Dubey

Affiliations

¹Govt. M.H. College of Home Science and Science Jabalpur-482 001, India

Submitted|
First Online |
doi 10.5958/0976-0563.2014.00605.8

Cite article:- Shukla* Shruti, Dubey Brijlata (2024). DEVELOPMENT OF IDLI USING WHEY BASED DHAL-RICE BLEND. Asian Journal of Dairy and Food Research. 33(3): 215-220. doi: 10.5958/0976-0563.2014.00605.8.

ABSTRACT

The water used for soaking black gram dhal and rice was replaced by whey in varying proportions. The experimental plan consisted of 11 treatments. Study of sensory quality attributes of all the treatments on 9-point hedonic scale was done, statistical analysis of which revealed that water used for soaking black gram dhal and rice to prepare idli can be successfully replaced by whey. Besides enhancing the sensory quality, addition of whey also added to the calcium content of the idli. The idli made by soaking black gram dhal and rice in 100 percent whey had 67.96 percent moisture, 7.81 percent protein, 0.62 percent fat, 37.60 percent carbohydrate and 161.84 mg calcium while the control idli (made by soaking black gram dhal and rice in 100 percent water) had 68.87 percent moisture, 7.14 percent protein, 0.58 percent fat, 36.32 percent carbohydrate and 32.78 mg calcium.

KEYWORDS

REFERENCES

Agarwal, R.; Rati, E.R.; Vijayendra, S.V.N.; Varadaraj, M.C.; Prasad, M.S. and Nand, K. (2000). Flavour profile of idli batter prepared from defined microbial starter cultures. World Journal of Microbiology & Biotechnology, 16: 687-690
Dwivedi, P., Bajpai A. and Singh, S. (2009) Standardization and formulation of lemon flavour sports beverage from hydrolyzed cheese/ paneer whey. Beverage and Food World, 36(4): 19-23
Gandhi D.N. and Pal, S. (2008) Development of low alcoholic whey beverages by fortification with grape juice and their functional properties. Beverage and Food World, 35(2): 37-40
Nagaraju, V.D. and Manohar, B. (2000) Rheology and particle size changes during idli fermentation. J. Food Eng,. 43: 167-171
Nazni, P. and Shalini, S. (2010a) Physical and Nutritional evaluation of idli prepared from sorghum (orghum bicolor l. moench), Asian J. Sci. &Technol. 2: 44-48
Nazni, P. and Shalini, S. (2010b) Standardization and quality evaluation of idli prepared from pearl millet (Pennisetum glaucum), Int. J. Current Research 5:84-87
Sharma, A. and Khetarpaul, N. (1997) Development, nutritional evaluation and utilization of rice-black gram dhal-whey blends. Journal of Dairying, Foods and Home Science, 16(3): 156-164.

Disclaimer :

The Asian Journal of Dairy and Food Research (AJDFR) follows a disclaimer policy that outlines the responsibilities of the journal, authors, reviewers, and readers. The policy is designed to ensure that all published content is accurate and meets ethical standards, and to protect the journal from any legal liability.

The AJDFR does not guarantee the accuracy, completeness, or reliability of the content published in the journal. The opinions expressed in published articles are those of the authors and do not necessarily reflect the views of the journal or its editorial board. The journal does not accept any responsibility for any errors or omissions in the content published in the journal.

Authors are responsible for ensuring that their work is original, accurate, and meets ethical standards. They are also responsible for obtaining permission to use copyrighted material and for providing appropriate attribution.

Reviewers are responsible for ensuring that the content of articles is accurate, original, and meets ethical standards. They are also responsible for maintaining confidentiality and disclosing any conflicts of interest.

Readers are responsible for evaluating the content of articles and for making their own judgments about the accuracy and reliability of the information presented. They are also responsible for complying with copyright laws and ethical standards when using the content of articles.

AJDFR is committed to ensuring that all published content meets ethical standards and that all parties involved in the publishing process understand their responsibilities. The disclaimer policy is designed to protect the journal from any legal liability and to ensure that readers can rely on the accuracy and reliability of the content published in the journal.

Copyright :

This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Asian Journal of Dairy and Food Research

DEVELOPMENT OF IDLI USING WHEY BASED DHAL-RICE BLEND

ABSTRACT

KEYWORDS

REFERENCES

Reviewed By

In this Article

APC

Publish With US

Become a Reviewer/Member

Open Access

Products and Services

Support and Policies

Editorial Board