Quality Characteristics of Ragi (Eleucine coracana) Based Idli

Jump To References Section

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.

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

Downloads

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.com/index.php/ijnd/article/view/4935

Issue

Volume 45, Issue 4, April 2008

Section

Original Articles

License

All the articles published in IJND are distributed under a creative commons license. The journal allows the author(s) to hold the copyright of their work (all usages allowed except for commercial purpose).

Please contact us at editor@informaticsglobal.com for permissions related to commercial use of the article(s).