tailieunhanh - Organoleptic acceptability, nutritional properties and shelf life of oat based gluten free instant idli
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 ., 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. | Organoleptic acceptability, nutritional properties and shelf life of oat based gluten free instant idli
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