Evaluation of colour, texture and nutritional properties of Pigmented Rice Based Fermented Steamed Food- Idli
Tadela Susmitha, Torit Baran Bagchi, Bijayeeta Deb, Tufleuddin Biswas, Totan Adak, Hemanta Banerjee, Srikumar Pal
Abstract
The white rice based fermented steamed food (idli) is a popular and major breakfast food item across the globe. The present study reports the effect of different pigmented rice cultivars (black/red) along with a white rice as check on the colour, texture and nutritional properties of idli. Distribution of different forms of phenolic acids and flavonoids and related antioxidant properties of these products is also examined. The pigmented rice- idli (PRI), although, had lower values for adhesiveness, cohesiveness and resilience, but was nutritionally superior to traditional white rice idli (WRI) in terms of protein(12.74 to 15.53%), amino acids(2.78 to 4.26%), total phenolic acids (0.25 to 0.49 mg/g), total flavonoids(0.36 to0.71 mg/g) content and antioxidant activity(0.16 to 0.46 mg phenolic acid/g). Insoluble bound form of phenolic acids and flavonoids formed the predominant fraction in all these products. PCA scatter plot disclosed MH-idli as a promising product.