OPTIMIZATION OF MILLET BASED IDLI FORMULATIONS USING RESPONSE SURFACE METHODOLOGY

Abstract

Abstract

Introduction: The barnyard millet is the fastest growing of all millet produces a crop in six weeks. Idli is an important staple fermented food in both developed and developing countries. The present work was focused on the sensory qualities of barnyard millet idli produced by barnyard millet: dhal ratio and fermentation time at various combinations (13 combinations).

Objective: Response surface methodology (RSM) was used to optimize the ingredients like: millet: dhal (3:1 to 3:1.25) and fermentation time (12 to 12.5) to formulate 13 variations of idli.

Methods: Response Surface Methodology (RSM) was used to investigate the effects of barnyard millet: dhal ratio (A) and fermentation time (B) on the idli. Data obtained from RSM on barnyard millet idli developed were subjected to the analysis of variance (ANOVA) and analyzed using a second order polynomial equation.

Result: Results of this study revealed that, maximum desirable score that can be achieved with the desirable value of appearance was 6.93, colour 6.68, flavour 7.37, texture 8.19, taste 6.42, overall acceptability scores 7.51, hardness scores 1972.4 and elasticity scores 0.191. On the basis of these calculations good millet based idli could be made when the millet to black gram dhal ratio is 3:1.60 (w/w), fermented time for 12.43h as the best proportion of these components. This sample was considered a best optimizing source for sensory attributes.

Conclusion: Moreover, RSM was shown to be an adequate approach for modeling the organoleptic parameters and the degree of liking of good fermented barnyard millet idli. Millet based idli formulations showed a remarkable level glycemic response and best substitute instead of rice based foods.

Keywords: Barnyard millet, response surface methodology, dhal, fermentation time