Quality Characteristics of Ragi (Eleucine coracana) Based Idli

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Authors

  • B. S. Varnashree
     Department of Studies in Food Science and Nutrition, Manasagangothri, University of Mysore, Mysore- 570006 ,IN
  • Sowmya G. Rao
     Department of Studies in Food Science and Nutrition, Manasagangothri, University of Mysore, Mysore- 570006 ,IN
  • Shashikala Puttaraj
     Department of Studies in Food Science and Nutrition, Manasagangothri, University of Mysore, Mysore- 570006 ,IN

Abstract

All over the world, fermented foods continue to provide an important part of diet. Idli is a fermented breakfast food of India especially popular in South India. Its appeal as a breakfast food is due to its textural and organoleptic attributes. Idli is prepared by steaming a fermented dough or batter made from various proportions of rice and black gram dhal. The present study was undertaken to utilize ragi in the preparation of Idli.

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Published

2008-04-01

How to Cite

Varnashree, B. S., Rao, S. G., & Puttaraj, S. (2008). Quality Characteristics of Ragi (Eleucine coracana) Based Idli. The Indian Journal of Nutrition and Dietetics, 45(4), 131–137. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/4935

Issue

Volume 45, Issue 4, April 2008

Section

Original Articles

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