Potential of pigmented rice cultivars and pearl millet flour for improving traditional idli quality
Evaluation of rice-pearl millet idli
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Authors
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Kaviyaselvan V1
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Srikumar Pal
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Torit Baran Bagchi
Abstract
The popular fermented breakfast food Idli was prepared using different combinations of pigmented rice cultivars collected from Tamil Nadu and pearl millet flour to evaluate the physical and nutritional properties of the resulting products. Significant differences (p < 0.0001) were observed among the products with respect to colour, texture, and nutritional characteristics. Lightness (L*), red-green axis (a*), and yellow blue axis (b*) values ranged from 35.48-50.68, 3.94-7.33, and 4.19-12.70, respectively, while hue and chroma varied from 31.12-67.46 and 8.08-14.11, respectively. Compared with b* and hue, a significant reduction in L*, a*, and chroma values was observed in pigmented rice-pearl millet Idli. Hardness, springiness, cohesiveness, gumminess, and chewiness ranged from 814.81-2616.14, 80.65-97.54%, 71.59-96.44%, 78199.60-231858, and 69734.46-214528, respectively. These textural attributes varied differentially depending on the composition of the products. The mean content of different protein fractions across the products decreased in the order of glutelin > prolamin > globulin > albumin. Likewise, the amylose content of the products was influenced by both rice variety and product composition. Analysis of different phenolic fractions revealed the predominance of the insoluble-bound form of phenolics and flavonoids, which also exhibited higher mean antioxidant activity. Insoluble-bound, soluble-free, and soluble-bound forms of phenolics (flavonoids) varied from 0.167-0.667 (0.228-1.003), 0.053-0.195 (0.063-0.282), and 0.031-0.162 (0.028-0.231) mg g-1, respectively. Based on principal component analysis (PCA), products prepared from the non-pigmented brown rice cultivars Poonkaar and Vaallaan were identified as the most promising formulations.
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