Instant IDLI PRE MIX Fortified with Finger Millet: Development, Nutritional Profile, and Functional Properties

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dc.contributor.authorKahar, GSen_US
dc.contributor.authorSawant, AAen_US
dc.contributor.authorShirsat, Ben_US
dc.contributor.authorChavan, Pen_US
dc.contributor.authorBansode, P.en_US
dc.date.accessioned2025-08-13T10:17:45Z
dc.date.available2025-08-13T10:17:45Z
dc.date.issued2025-06
dc.description.abstractThe growing demand for nutrient-dense, ready-to-cook food products has driven interest in millet-based fortification of traditional staples. This study focused on developing an instant idli premix enriched with finger millet (Eleusine coracana) to improve nutritional quality without compromising sensory attributes. Six formulations were prepared—five with varying levels of finger millet (30% to 70%) and one control without millet. Among these, the T3 formulation, comprising 50% finger millet, 30% rice, and 20% black gram, demonstrated a superior balance of nutrition and acceptability. T3 recorded significantly higher protein (24.06 g/100 g) and crude fiber (10.12 g/100 g) compared to the control. The moisture content ranged from 7.11% to 8.92%, with T3 showing 8.26%, supporting shelf stability. Fermentation quality was confirmed by pH (4.60) and titratable acidity (0.64%). Functional parameters including water absorption capacity (145.3%), wettability (10.7 g/min), and reconstitution time (41 s) indicated favorable rehydration properties. Sensory evaluation revealed that T3 outperformed the control (T6) in all major parameters: colour and appearance (8.83 vs. 8.70), texture (8.60 vs. 8.43), flavour (8.40 vs. 8.30), taste (8.50 vs. 8.40), and overall acceptability (8.60 vs. 8.40). These findings demonstrate that finger millet fortification at optimized levels can enhance the nutritional profile of instant idli premix while maintaining consumer-preferred sensory characteristics, offering a promising approach to functional food product development.en_US
dc.identifier.affiliationsDepartment of Processing and Food Engineering, CAET, Dr. BSKKV, Dapoli-415 712, (MS), Indiaen_US
dc.identifier.affiliationsDepartment of Processing and Food Engineering, CAET, Dr. BSKKV, Dapoli-415 712, (MS), Indiaen_US
dc.identifier.affiliationsDepartment of Agricultural Engineering, College of Agriculture, Dr. BSKKV, Dapoli-415 712, (MS), Indiaen_US
dc.identifier.affiliationsDepartment of Renewable Energy Engineering, CAET, Dr. BSKKV, Dapoli-415 712, (MS), Indiaen_US
dc.identifier.affiliationsDepartment of Soil and Water Conservation, CAET, Dr. BSKKV, Dapoli-415 712, (MS), India.en_US
dc.identifier.citationKahar GS, Sawant AA, Shirsat B, Chavan P, Bansode P.. Instant IDLI PRE MIX Fortified with Finger Millet: Development, Nutritional Profile, and Functional Properties . European Journal of Nutrition and Food Safety. 2025 Jun; 17(6): 127-142en_US
dc.identifier.issn2347-5641
dc.identifier.placeIndiaen_US
dc.identifier.urihttps://imsear.searo.who.int/handle/123456789/253227
dc.languageenen_US
dc.publisherMs. M. B. Mondalen_US
dc.relation.issuenumber6en_US
dc.relation.volume17en_US
dc.source.urihttps://doi.org/10.9734/ejnfs/2025/v17i61745en_US
dc.subjectFinger milleten_US
dc.subjectinstant IDLI premixen_US
dc.subjectnutritional profileen_US
dc.subjectfermentationen_US
dc.subjectready-to-cook fooden_US
dc.titleInstant IDLI PRE MIX Fortified with Finger Millet: Development, Nutritional Profile, and Functional Propertiesen_US
dc.typeJournal Articleen_US
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