Studies on millet idli batter and its quality evaluation

Millet idli batter was prepared from decorticated little millet and black gram (2:1, 3:1 and 4:1) using wet grinder with adequate amount of water and salt (1-2%). The different blends were allowed for fermentation at 0, 2, 4, 6, 8, 10, 12, 14 and 16 h, separately. The batter property viz. bulk density, percent volume rise, pH and titrable acidity was studied for different fermentation time. Idli prepared from the above blends at different fermentation time showed that the CIE colour readings L* and b* were decreased and a* was increased, also firmness was found to be decreased (2.68-0.25 N). The organoleptic evaluation of idli prepared from 14 h fermentation showed a maximum overall acceptability corresponds to 4:1 blend ratio. It has been evidenced that the process variables in the preparation of millet idli are significant at p<5% and p<1% levels.