VALUE ADDITION OF IDLI THROUGH INCORPORATION OF GREENS AND LEGUMES

Transcription

1 VALUE ADDITION OF IDLI THROUGH INCORPORATION OF GREENS AND LEGUMES Thesis submitted to Pondicherry University for the wrd of the degree DOCTOR OF PHILOSOPHY in FOOD SCIENCE AND NUTRITION By S. UMA MAHESWARI DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY PONDICHERRY UNIVERSITY PUDUCHERRY MAY 2014

2 PONDICHERRY UNIVERSITY DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY Dr. Prthp Kumr Shetty R.V. Ngr,Klpet, Puducherry, Indi, Associte Professor nd Hed (i/c) Phone/FAX: , E mil: hed.fst@pondiuni.edu.in CERTIFICATE Certified tht this thesis entitled Vlue ddition of idli through incorportion of greens nd legumes is record of reserch work done by the cndidte Ms. S. Ummheswri during the period of her study in the Deprtment of Food Science nd Technology, School of Life Sciences, Pondicherry University, Puducherry, under my supervision nd tht it hs not previously formed the bsis for the wrd of ny Degree/ Diplom/ Associteship/ Fellowship of ny other University or Institute. Plce: Puducherry Dte:

3 Ms.S.Um Mheswri Deprtment of Food Science nd Technology, Pondicherry University Puducherry DECLARATION I hereby declre tht the thesis entitled Vlue ddition of idli through incorportion of greens nd legumes submitted to Pondicherry University in prtil fulfilment of the requirement for the wrd of Doctor Of Philosophy in Food Science nd Nutrition, is my originl work nd hs not been previous formed the bsis for wrd of ny degree, diplom, ssociteship, fellowship or ny other similr title. Plce: Pondicherry Dte: Revised dte: (S.UMAMAHESWARI)

4 ACKNOWLEDGEMENT I express my humble grtitude to the vice chncellor, Prof. Chndr Krishnmurthy, for grnting permission to crry out my reserch work in the deprtment of Food science nd Technology, Pondicherry University. I express my thnks to Den of Life Sciences Dr. Anis Bsheer Khn, for providing ll necessry fcilities to the deprtment to crry out the reserch. I express my profound grtitude to my supervisor Dr. H. Prthp Kumr Shetty, Associte Professor nd Hed (i/c), Deprtment of Food Science nd Technology, Pondicherry University to crry out the reserch. I lso thnk for his ceseless nd dynmic guidnce nd rrngements of necessry fcilities to crry out the reserch work. I thnk the Doctorl Committee members Dr. N. Arumughm, Associte Professor, Deprtment of Biotechnology nd Dr. S. Hripriy, Assistnt Professor, Deprtment of Food Science nd Technology for providing vluble suggestions on my reserch work. My hertfelt nd sincere thnk to Dr. Nrynsmy Sngeeth, Assistnt Professor, Deprtment of Food Science nd Technology for her continuous support, vluble suggestions, guidnce nd comments on my work progress for helping me throughout the study period. I would like to express my specil thnks to Dr. John Don Bosco, Associte Professor, Deprtment of Food Science nd Technology, Pondicherry University. I thnk Dr. K. V. Sunooj, Assistnt Professor, Deprtment of Food Science nd Technology, for helping me in operting texture nlyser. I would like to express my sincere thnks to Dr. Rvi, Deprtment of Sensory Sciences, C.F.T.R.I. for guidnce given in the sttisticl pplictions of texture nd sensory results. I express my grtitude to Dr. Vishnuvrdhn, Assistnt Professor, Deprtment of Sttistics, Pondicherry University nd Mrs. Anusy, guest fculty

5 nd Mr. Gnesh, guest fculty in pplied sttistics for crrying out the sttisticl methods for my reserch work. I thnk ll non-teching stffs in our deprtment for helping me with the needed menities. I thnk ll my collegues M. Durgdevi, D. Sumith, Snjy Prthp Singh, P. Vsnthkumri, M. Puspdevi, M. Sivshkthi, K. Devi, C. Srvnn, Venktesperuml, Snthlkshmi, P. Vndrkuzhli, S.J. Cynthi, Soumy Bhol, Rvindr Agrwl, Ch. Koteswr Reddy, Shbir, Mnzoor, Kmshi for their timely help rendered during my reserch period. I express my sincere thnks to University Grnts Commission for providing me Junior Reserch Fellowship without which I cn t crry out my reserch work. I express my thnks to Tmil Ndu Rice Reserch Institute, TNAU, Aduthuri for providing me ADT3 vriety blck grm dhl throughout my study period. I thnk ll the respondents (housewives of urbn res of Puducherry popultion) of my study who ptiently supported my survey nd lso I would like to thnk my sincere thnks to the volunteers who re involved in the glycemic study. My humble thnks to my prents Mr. B. Sekr Rjn nd Mrs. Senthmizh Selvi, my husbnd Mr. R. Vdiveln nd my dughter Hrs Vdiveln who scrificed their hppiness, nd time for helping nd protecting me in difficult situtions in my life. My specil thnks to my sister Mrs. Nthi, brother-in-lw Mr. Ashok Kumr, Mrs. Selvi Pndin nd fmily for their pryers for the success in my reserch work. My specil thnks nd respects to my grndprents, unties, uncles nd their sons, nd dughters who relly pryed for me to crry out the reserch in successful mnner. Above ll, I submit my humble nd fithfulness to God for his continuous grce nd blessings to finish my reserch work successfully. - S. Um Mheswri

6 CONTENTS 1 Introduction Review of Literture An overview of idli nd significnce of idli s brekfst 3 food Importnce of fermenttion in idli Process optimiztion Antioxidnts in greens nd legumes Vlue ddition in idli Glycemic response on consumption of foods 17 2 Survey on consumption dt nd consumer perception of idli in urbn res of Puducherry 2.1 Introduction Mterils nd Methods Selection of re Selection of tool Sttisticl nlysis Results nd discussion Socio-economic distribution of urbn households in 22 Puducherry Detils of consumption dt nd consumer perception of 24 idli mong urbn res of Puducherry Frequency of brekfst consumption pttern of the selected 24 fmilies Preferences of idli consumption Detils of preprtion of idli btter t home Quntifiction of the consumer dt on the qulity 29 prmeters of idli btter Utensils used to store nd mixing of slt in idli btter Fermenttion time nd storge prctices of fermented idli 33 btter Detils of purchse nd usge of commercil idli btter One third dily energy (kcl) requirement contributed by 35 stndrd portion of idli One third dily protein (g) requirement contributed by 37 stndrd portion of idli One third dily ft (g) requirement contributed by stndrd 38 portion of idli 2.4 Summry nd conclusion 39

7 3 Formultion nd evlution of qulity chrcteristics of idli 3.1 Introduction Mterils nd methods Effect of grinding chrcteristics on idli Optimiztion of greens nd legumes in vlue dded idli Formultion of control nd vlue dded idli Colour Mesurement Texture profile nlysis (TPA) Sensory nlysis of idli Sttisticl nlysis Effect of grinding on texturl prmeters Prticle size distribution for corsely ground prboiled rice Prticle size distribution for finely ground prboiled rice Prticle size distribution for corsely ground blck grm 51 dhl Prticle size distribution for finely ground blck grm dhl Colour mesurements Colour mesurements of idli incorported with Spinch 54 olerce Colour mesurements of idli incorported with Moring 55 oleifer Colour mesurements of idli incorported with texturized 57 soy protein Colour mesurements of idli incorported with Phseolus 57 vulgris (without husk) Colour mesurements of idli incorported with Phseolus 58 vulgris (with husk) Colour mesurements of replcement of blck grm dhl 59 with Phseolus vulgris in idli Texture profile nlysis nd sensory ttributes of control 60 idli nd vlue dded idli Texture profile nlysis Texture profile nlysis of idli incorported with Spinch 62 olerce Sensory ttributes of idli incorported with Spinch 66 olerce Texture profile nlysis of idli incorported with Moring 70 oleifer Sensory ttributes of idli incorported with Moring 74 oleifer Texture profile nlysis of idli incorported with texturized soy protein 77

8 Sensory ttributes of idli incorported with texturized soy 81 protein Texture profile nlysis of idli incorported with 85 Phseolus vulgris (without husk) Sensory ttributes of idli incorported with Phseolus 88 vulgris (without husk) Texture profile nlysis of idli incorported with 92 Phseolus vulgris (with husk) Sensory ttributes of idli incorported with Phseolus 95 vulgris (with husk) Texture profile nlysis of blck grm dhl replced with 98 Phseolus vulgris (without husk) in idli Sensory ttributes of blck grm dhl replced with 101 Phseolus vulgris (without husk) in idli 3.4 Summry nd conclusion Evlution of nutritionl nd functionl properties of idli 4.1 Introduction Mterils nd methods Crbohydrte (g%) content Protein (g%) content Totl ft (g%) content Totl dietry fibre (g%) content Energy (Kcl) vlue Amino cid nlysis Antioxidnt ctivity Preprtion of methnolic extrcts DPPH Rdicl-scvenging ctivity Reducing power Metl-chelting ctivity Hydroxyl rdicl-scvenging ssy Glycemic index Sttisticl nlysis Results nd discussion Effect of vlue ddition on nutritionl chrcteristics of the 111 idli Crbohydrte (g%) content of control nd vlue dded idli Protein (g%) content of control nd vlue dded idli Ft (g%) content of control nd vlue dded idli Fibre (g%) content of control nd vlue dded idli Energy (Kcl) content of control nd vlue dded idli Essentil mino cid composition of the vlue dded idli 119

9 4.7 Antioxidnt ctivity of vlue dded idli DPPH Rdicl-scvenging ctivity DPPH scvenging ctivity of control idli btter nd idli DPPH scvenging ctivity of idli btter nd idli 122 incorported with Spinch olerce DPPH scvenging ctivity of idli btter nd idli 123 incorported with Moring oleifer DPPH scvenging ctivity of idli btter nd idli 124 incorported with texturised soy protein DPPH scvenging ctivity of idli btter nd idli 125 incorported with Phseolus vulgris without husk DPPH scvenging ctivity of idli btter nd idli 126 incorported with Phseolus vulgris with husk DPPH scvenging ctivity of replcement of blck grm 127 dhl with Phseolus vulgris (with husk) in idli btter nd idli Reducing power Reducing power of control idli btter nd idli btter 128 incorported with Spinch olerce Reducing power of control idli btter nd idli btter 129 incorported with Moring oleifer Reducing power of control idli btter nd idli btter 130 incorported with texturised soy protein Reducing power of control idli btter nd idli btter 131 incorported with Phseolus vulgris (without husk) Reducing power of control idli btter nd idli btter 132 incorported with Phseolus vulgris (with husk) Reducing power of control idli btter nd replcement of 133 blck grm dhl with Phseolus vulgris (without husk) in idli btter 4.8 Metl chelting ctivity Metl chelting ctivity of control idli btter nd idli Metl chelting ctivity of idli btter nd idli incorported 134 with Spinch olerce Metl chelting ctivity of idli btter nd idli incorported 135 with Moring oleifer Metl chelting ctivity of idli btter nd idli incorported 136 with texturised soy protein Metl chelting ctivity of idli btter nd idli incorported 137 with Phseolus vulgris (without husk) Metl chelting ctivity of idli btter nd idli incorported with Phseolus vulgris (without husk) 137

10 4.8.7 Metl chelting ctivity of replcement of blck grm dhl 138 with Phseolus vulgris (without husk) in idli btter nd idli 4.9 Hydroxyl ctivity Hydroxyl ctivity of control idli btter nd idli Hydroxyl ctivity of idli btter nd idli incorported with 139 Spinch olerce Hydroxyl ctivity of idli btter nd idli incorported with 140 Moring oleifer Hydroxyl ctivity of idli btter nd idli incorported with 141 texturised soy protein Hydroxyl ctivity of idli btter nd idli incorported with 142 Phseolus vulgris (without husk) Hydroxyl ctivity of idli btter nd idli incorported with 143 Phseolus vulgris (with husk) Hydroxyl ctivity of replcement of blck grm dhl with 143 Phseolus vulgris (without husk) in idli btter nd idli 4.10 Glycemic index Bseline dt of the helthy volunteers used for the study Glycemic index for control nd vlue dded idli in 145 helthy volunteers 4.11 Summry nd conclusion Executive summry nd conclusion Future Recommendtion 159 Bibliogrphy Appendix Publictions nd Presenttions Errt

11 LIST OF PLATES 1 Urbn Ares of Ozhukri nd Puducherry Municipl 21 2 An inch cubic Mould nd SMS/75mm Compression Probe 45 3 Texture profile nlyser 46 4 Sensory evlution of idli 47 5 Scnning electron microgrph for corsely ground prboiled rice 6 Scnning electron microgrph for finely ground prboiled rice 7 Scnning electron microgrph for corsely ground blck grm dhl 8 Scnning electron microgrph for finely ground blck grm dhl

12 LIST OF TABLES 2.1 Age- wise distribution of urbn households in Puducherry Eductionl nd occuptionl prticulrs of urbn households in Puducherry 2.3 Frequency of brekfst consumption pttern of the 25 selected fmilies 2.4 Preferences of idli consumption Detils of preprtion of idli btter t home Quntifiction of the consumer dt on the qulity 30 prmeters of idli btter 2.7 Utensils used to store nd mixing of slt in idli btter Fermenttion time nd storge prctices of fermented idli 33 btter 2.9 Detils of purchse nd usge of commercil idli btter One third dily energy (Kcl) requirement contributed by 36 stndrd portion of idli 2.11 One third dily protein (g) requirement contributed by 37 stndrd portion of idli 2.12 One third dily ft (g) requirement contributed by 38 stndrd portion of idli 3.1 Selection of functionl ingredients () Composition of rw mterils for formultion of vlue 43 dded idli 3.2(b) Composition of rw mterils for replcement of blck 44 grm dhl with Phselous vulgris in idli btter 3.3 Tool for ssessment of sensory ttributes Effect of grinding on texturl profile Colour mesurements of idli incorported with Spinch 54 olerce 3.6 Colour mesurements of idli incorported with Moring 56 oleifer 3.7 Colour mesurements of idli incorported with texturized 57 soy protein 3.8 Colour mesurements of idli incorported with Phseolus 58 vulgris (without husk) 3.9 Colour mesurements of idli incorported with Phseolus vulgris(with husk)

13 3.10 Colour mesurements of replcement of blck grm dhl with Phseolus vulgris in idli 3.11 Scores of principl component nd texture profile of idli Person correltion coefficients for texture profile 61 nlysis of idli 3.13 Texture profile nlysis of idli incorported with Spinch 63 olerce 3.14 Scores of principl component ndtexture profile of idli 65 incorported with Spinch olerce 3.15 Person correltion coefficients for texture profile of idli 66 incorported with Spinch olerce 3.16 Sensory ttributes of idli incorported with Spinch 67 olerce 3.17 Scores of principl component nd sensory ttributes of 69 idli incorported with Spinch olerce 3.18 Person correltion coefficients for sensory ttributes of 70 idli incorported with Spinch olerce 3.19 Texture profile nlysis of idli incorported with Moring 71 oleifer 3.20 Scores of principl component ndtexture profile of idli 72 incorported with Moring oleifer 3.21 Person correltion coefficients for texture profile of idli 73 incorported with Moring oleifer 3.22 Sensory ttributes of idli incorported with Moring 74 oleifer 3.23 Scores of principl component nd sensory ttributes of 76 idli incorported with Moring oleifer 3.24 Person correltion coefficients for sensory ttributes of 77 idli incorported with Moring oleifer 3.25 Texture profile nlysis of idli incorported with 78 texturized soy protein 3.26 Scores of principl component nd texture profile of idli 79 incorported with texturized soy protein 3.27 Person correltion coefficients for texture profile of idli 80 incorported with texturized soy protein 3.28 Sensory ttributes of idli incorported with texturized soy 81 protein 3.29 Scores of principl component nd sensory ttributes of 83 idli incorported with texturized soy protein 3.30 Person correltion coefficients for sensory ttributes of idli incorported with texturizedsoy protein 84 59

14 3.31 Texture profile nlysis of idli incorported with Phseolus vulgris (without husk) 3.32 Scores of principl component nd texture profile of idli incorported with Phseolus vulgris (without husk) 3.33 Person correltion coefficients for texture profile nlysis of idli incorported with Phseolus vulgris (without husk) 3.34 Sensory ttributes of idli incorported with Phseolus vulgris (without husk) 3.35 Scores of principl component nd sensory ttributes of idli incorported with Phseolus vulgris(without husk) 3.36 Person correltion coefficients for sensory ttributes of idli incorported with Phseolus vulgris (without husk) 3.37 Texture profile nlysis of idli incorported with Phseolus vulgris (with husk) 3.38 Scores of principl component nd texture profile of idli incorported with Phseolus vulgris (with husk) 3.39 Person correltion coefficients for texture profile of idli incorported with Phseolus vulgris (with husk) 3.40 Sensory ttributes of idli incorported with Phseolus vulgris (with husk) 3.41 Scores of between principl component nd sensory ttributes of idli incorported with Phseolus vulgris (with husk) 3.42 Person correltion coefficients for sensory ttributes of idli incorported with Phseolus vulgris(with husk) 3.43 Texture profile nlysis of blck grm dhl replced with Phseolus vulgris (without husk) in idli 3.44 Scores of principl component nd texture profile of blck grm dhl replced with Phseolus vulgris (without husk) in idli 3.45 Person correltion coefficients for texture profile of blck grm dhl replced with Phseolus vulgris (without husk) in idli 3.46 Sensory ttributes of blck grm dhl replced with Phseolus vulgris (without husk) in idli 3.47 Scores of principl component nd sensory ttributes of blck grm dhl replced with Phseolus vulgris (without husk) in idli

15 3.48 Person correltion coefficients for sensory ttributes of blck grm dhl replced with Phseolus vulgris (without husk) in idli 4.1 Crbohydrte (g%) content of control nd vlue dded idli Protein (g%) content of control nd vlue dded idli Ft (g%) content of control nd vlue dded idli Fibre (g%) content of control nd vlue dded idli Energy (Kcl) content of control nd vlue dded idli Essentil mino cid composition of control nd vlue dded idli 4.7 Bseline dt of the helthy volunteers used for the study Glycemic index for control nd vlue dded idli in 145 helthy volunteers

16 LIST OF FIGURES 1 Detils of preprtion of idli btter t home 28 2 Quntifiction of the consumer dt on the qulity 31 prmeters of idli btter 3 Prticle size distribution for corsely ground prboiled rice 50 4 Prticle size distribution for finely ground prboiled rice 50 5 Prticle size distribution for corsely ground blck grm dhl 51 6 Prticle size distribution for finely ground blck grm dhl 52 7() Texture profile nlysis of control idli 61 7(b) Principl component nlysis of texture profile of idli 62 8() Texture profile nlysis of idli incorported with Spinch 63 olerce 8(b) Principl component nlysis of texture profile of idli 65 incorported with Spinch olerce 9 Principl components nlysis of sensory ttributes of idli 69 incorported with Spinch olerce 10() Texture profile nlysis of idli incorported with Moring 71 oleifer 10(b) Principl components nlysis of texture profile of idli 72 incorported with Moring oleifer 11 Principl components nlysis of sensory ttributes of idli 76 incorported with Moring oleifer 12() Texture profile nlysis of idli incorported with texturized 79 soy protein 12(b) Principl components nlysis of texture profile of idli 80 incorported with texturized soy protein 13 Principl components nlysis of sensory ttributes of idli 83 incorported with texturized soy protein 14 Principl components nlysis of texture profile of idli 87 incorported with Phseolus vulgris (without husk) 15 Principl components nlysis of sensory ttributes of idli 90 incorported with Phseolus vulgris (without husk) 16 Principl components nlysis of texture profile of idli 93 incorported with Phseolus vulgris (with husk) 17 Principl components nlysis of sensory ttributes of idli 97 incorported with Phseolus vulgris (with husk) 18() Texture profile nlysis of blck grm dhl replced with Phseolus vulgris (without husk) in idli 98

17 18(b) Principl components nlysis of texture profile of blck grm dhl replced with Phseolus vulgris (without husk) in idli 19 Principl components nlysis of sensory ttributes of blck 103 grm dhl replced with Phseolus vulgris (without husk) in idli 20 Crbohydrte (g%) content of control nd vlue dded idli Protein (g%) content of control nd vlue dded idli Ft (g%) content of control nd vlue dded idli Fibre (g%) content of control nd vlue dded idli Energy (Kcl) content of control nd vlue dded idli Typicl chromtogrm showing essentil mino cid(g/16g 119 of protein) content in idli 26 DPPH scvenging ctivity of control idli btter nd idli DPPH scvenging ctivity of idli btter nd idli incorported 122 with Spinch olerce 28 DPPH scvenging ctivity of idli btter nd idli incorported 123 with Moring oleifer 29 DPPH scvenging ctivity of idli btter nd idli incorported 124 with texturised soy protein 30 DPPH scvenging ctivity idli btter nd idli incorported 125 with Phseolus vulgris without husk 31 DPPH scvenging ctivity of idli btter nd idli incorported 126 with Phseolus vulgris with husk 32 DPPH scvenging ctivity of idli btter nd idli replced with 127 Phseolus vulgris (with husk) 33 Reducing power of control idli btter nd idli btter 128 incorported with Spinch olerce 34 Reducing power of control idli btter nd idli btter 129 incorported with Moring oleifer 35 Reducing power of control idli btter nd idli btter 130 incorported with texturised soy protein 36 Reducing power of control idli btter nd idli btter 131 incorported with Phseolus vulgris (without husk) 37 Reducing power of control idli btter nd idli btter 132 incorported with Phseolus vulgris (with husk) 38 Reducing power of control idli btter nd idli btter replced 133 with Phseolus vulgris (with husk) 39 Metl chelting ctivity of control idli btter nd idli Metl chelting ctivity of idli btter nd idli incorported with Spinch olerce

18 41 Metl chelting ctivity of idli btter nd idli incorported with Moring oleifer 42 Metl chelting ctivity of idli btter nd idli incorported with texturised soy protein 43 Metl chelting ctivity of idli btter nd idli incorported 137 with Phseolus vulgris without husk 44 Metl chelting ctivity of idli btter nd idli incorported 137 with Phseolus vulgris (with husk) 45 Metl chelting ctivity of idli btter nd idli replced with 138 Phseolus vulgris (with husk) 46 Hydroxyl ctivity of control idli btter nd idli Hydroxyl ctivity of idli btter nd idli incorported with 140 Spinch olerce 48 Hydroxyl ctivity of idli btter nd idli incorported with 141 Moring oleifer 49 Hydroxyl ctivity of idli btter nd idli incorported with 141 texturised soy protein 50 Hydroxyl ctivity of idli btter nd idli incorported with 142 Phseolus vulgris (without husk) 51 Hydroxyl ctivity of idli btter nd idli incorported with 143 Phseolus vulgris (with husk) 52 Hydroxyl ctivity of idli btter nd idli replced with 143 Phseolus vulgris (with husk) 53 Are under the totl plsm glucose curve (mmol.h/l) Pek rise (mmol/l) of vlue dded idli Glycemic index (%) of vlue dded idli

19 ABBREVATIONS AAE/ml - Ascorbic cid equivlent/millilitre Kcl - Kiloclorie mmol/l - Millimoles/litre N - Newton N/sec - Newton/second v/v - Volume/volume w/w - Weight/weight ADT3 - Aduthuri ANOVA - Anlysis of vrince AUC - Are under curve BMI - Body mss index CFB - Fermented btter of control idli CIR - Commercil idli rice CRR - Commercil rw rice CPR - Commercil prboiled rice COI - Control idli CUB - Unfermented btter of control idli DC - Corsely ground blck grm dhl DMRT - Dunnets multiple rnge test DPPH - Diphenylpicrylhydrzyl FAO - Food nd Agriculture Orgnistion FBGL - Fsting blood glucose level FD - Finely ground blck grm dhl GI - Glycemic index GLV - Green lefy vegetbles IR20 - Interntionl rice 20 MCA - Metl chelting ctivity MOFB - Fermented btter of idli incorported with Moring oleifer MOI - Idli incorported with Moring oleifer NIDDM - Non-insulin-dependent dibetes mellitus PCA - Principl component nlysis PDS - Public distribution system

20 PPBGL - Post prndil blood glucose level PRFB - Fermented btter of replcement of blck grm dhl Phseolus vulgris (without husk) in idli PRI - Replcement of blck grm dhl with Phseolus vulgris (without husk) in idli PRUB - Unfermented btter of replcement of blck grm dhl Phseolus vulgris (without husk) in idli PWHFB - Fermented btter of idli incorported with Phseolus vulgris (with husk) PWHI - Idli incorported with Phseolus vulgris (with husk) PWHUB - Unfermented btter of idli incorported with Phseolus vulgris (with husk) PWOHFB - Fermented btter of idli incorported with Phseolus vulgris (without husk) PWOHI - Idli incorported with Phseolus vulgris (without husk) PWOHUB - Unfermented btter of idli incorported with Phseolus vulgris (without husk) QDA - Quntittive descriptive nlysis RC - Corsely ground prboiled rice RF - Finely ground prboiled rice RPER - Reltive protein efficiency rtio SEM - Scnning electron microgrph SFB - Fermented btter of idli incorported with Spinch olerce SOI - Idli incorported with Spinch olerce SUB - Unfermented btter of idli incorported with Spinch olerce TPA - Texture profile nlysis TPC - Totl phenol content TSPFB - Fermented btter of idli incorported with texturised soy protein TSPI - Idli incorported with texturised soy protein TSPUB - Unfermented btter of idli incorported with texturised soy protein WHO - World Helth Orgnistion

21 \CHAPTER-1 INTRODUCTION Fermented foods nd beverges hve been prt of the dily diet since time immemoril. People cross the globe produce fermented foods nd drink either by spontneous fermenttion or by dding strter cultures using ntive knowledge of loclly vilble rw mterils from plnt or niml sources. Micro-orgnisms involved in fermenttion trnsform these rw mterils nutritionlly, biochemiclly nd orgnolepticlly infusing tste, texture nd rom into the products. Fermented foods cn be produced nd consumed in vrious wys depending on the culturl nd ethnic prctice. Although most fermented foods re known for their helth-promoting benefits, their globl consumption is declining due to globlistion nd food trnsition. Some of the most widely consumed fermented foods in Indi re idli, dos, pm, porridge (koozh), dhokl, gundruk, dhi, sinki, iromb, fermented ri, knjik nd hndu. Fermented foods were populr due to their prolonged shelf life through cetic cid nd lkline fermenttions. Fermenttion of food contributes biologicl enrichment of protein, essentil mino cids, essentil ftty cids nd vitmins nd destruction of nti-nutrients. The fermenttion process improves flvour nd rom to the foods nd it lso increses digestibility nd exerts helth promoting benefits. Bsed on these informtion, we hve turned bck to prepre nd redesign the process in our trditionl brekfst fermented food idli with the incorportion of green lefy vegetbles nd legumes. Idli common fermented brekfst food, consumed especilly in Southern prts of Indi nd Sri Lnk. Its populrity depends on the texturl nd sensory ttributes. Idli is prepred by steming the mixture of rice (Oryz stiv) nd blck grm (Phseolus mungo) btter in the rtio of 3:1. Fermenttion of rice nd blck grm dhl is essentil for determining the qulity of end product idli. Fermenttion time is n importnt step during the preprtion, which regultes the sensory chrcteristics nd nutritionl qulity of idli in terms of flvour s well in 1

22 the texture. Nutritionlly, it is dvntgeous to consume mixtures of cerels nd legumes due to its crbohydrte nd protein blnce in diet. Though the diversity of the popultion of Indi hs given rise to lrge number of trditionl fermented foods with cerels nd legumes, being cerel nd legume bsed fermented product, idli hs n improved higher protein efficiency rtio (PER) nd incresed essentil mino cid nd vitmin contents. The nutritive vlue of stple food cn be enhnced through mutul complementtion of their restrictive micronutrients with vlue dded ingredients. Green lefy vegetbles (GLV) nd legumes re mong the vlue dded ingredient nd multi-culturl components used ubiquitously in Indin cuisine. GLV nd legumes re rich sources of protein, micronutrients nd fibre. In recent yers, there hs been renewed interest in mking vilble the trditionl foods s convenience foods to meet the growing demnds of chnging societl ptterns. The functionl foods re designed not only to cover the bsic needs in energy, mcronutrients nd micronutrients but lso to bring dditionl nutritionl nd physiologicl benefits to the consumers. Spinch, drumstick leves, texturized soy protein nd kidney ben re esily vilble, nutritionlly rich ingredients which could be incorported to idli to deliver dditionl nutritionl components lcking or in lower mounts in idli. The present study intended to incorporte green lefy vegetbles nd legumes in idli to enhnce its orgnoleptic properties to improve the consumer cceptbility nd to identify methods for improving the nutrient profile nd possible therpeutic effectiveness of idli. With this bckground, the present study hs been undertken with the following objectives. OVERALL OBJECTIVE To improve the functionl qulity of idli by incorporting greens nd legumes. 2

23 SPECIFIC OBJECTIVES (i) (ii) (iii) (iv) To evolve the per-cpit consumption pttern nd consumer perception of idli in urbn res of Puducherry. To formulte nd optimize the rtio of incorportion of greens nd legumes in idli. To evlute the qulity chrcteristics of vlue dded idli. To ssess the functionl properties of vlue dded idli in terms of ntioxidnt ctivity nd glycemic index. 1.1 REVIEW OF LITERATURE The review of literture of the present study is crried out under the following: An overview of idli nd significnce of idli s brekfst food Importnce of fermenttion in idli Process optimistion Antioxidnts in greens nd legumes Vlue ddition in idli Glycemic response on consumption of foods An overview of idli nd significnce of idli s brekfst food Idli is white, fermented n cid levened, stemed, soft nd spongy texture product, commonly populr nd consumed in the entire South Indi. It hs been documented tht idli btter fermenttion hs been in use since 1100 AD (Rmkrishnn, 1979). Idli nd dos re commonly consumed brekfst foods in Indi nd Sri Lnk (Snds nd Hnkin, 1974). Idli is prepred from nturlly fermented btter mde from wshed nd soked milled rice (Oryz stivus) nd dehulled blck grm dhl (Phseolus mungo) (Durg nd Shetty 2012). According to Nout (1993), from nutritionl point of view, it is beneficil to consume mixtures of cerels nd legumes becuse this enhnces the blnce of crbohydrtes nd proteins s well s dietry essentil mino cids. Acidified nd 3

24 levened foods like Indin idli, dos nd dhokl comes under n interesting group of products mde from cerel-legume mixtures. Being cerel nd legume bsed fermented product, idli hs n improved nutritionl composition due to higher protein efficiency rtio nd incresed essentil mino cid nd vitmin contents (Desikchr et l., 1960). The process of fermenttion contributes the source of protein, clories nd vitmins, especilly B-complex vitmins, compred to the rw unfermented ingredients. Therefore the prepred idli could be nutritious supplement for developing countries to combt protein clorie mlnutrition nd kwshiorkor (Ngrju nd Mnohr, 2000) Importnce of fermenttion in idli The fermenttion of idli btter ws crried out t mbient temperture of C, which is the optimum for desirble fermenttion (Mukherjee, S.K., 1965). The microorgnisms responsible for the chrcteristic chnges in the btter hve been isolted nd identified. Though there is progressive chnge in the bcteril flor, the predominnt microorgnism responsible for souring nd gs production ws found to be Leuconostoc mesenteroides. In the lter stges of fermenttion, growth of Streptococcus feclis nd followed by Pediococcus cerevisie becme significnt. The fermenttion of idli proves tht the levening ction cused by the ctivity of the hetero fermenttive lctic cid bcterium, L. mesenteroides. It ws estblished tht the lctic cid plys mjor role in the fermenttion of idli btter. Rdhkrishnmurty et l., (1961) indicted the prominence of blck grm s the mjor contributing constituent in the fermenttion of the btter. Lewis nd Johr (1963) stted the species of Lctobcillus delbrueckii, L. lctis, Streptococcus lctis, nd number of yests were involved in the fermenttion of idli btter. Mukherjee, S.K., (1965) studied tht; there is rpid disppernce of the common erobic contminnts during the initil soking of the ingredients during idli btter fermenttion. Subsequent of this, Leuconostoc mesenteroides nd Streptococcus feclis develop concurrently during soking nd multiply fter grinding which plys substntil role in idli fermenttion. In the lter stges, the 4

25 number of these two microorgnisms decrese nd Pediococcus cerevisie develop. The lctic cid bcteri Leuconostoc mesenteroides, Streptococcus feclis, Lctobcillus delbrueckii, Lctobcillus fermenti, Lctobcillus lctis nd Pediococcus cerevisie were responsible for the fermenttion process in idli btter, though L. mesenteroides nd S.feclis were essentil microorgnisms for levening of the btter nd for cid production in idli s reported by (Rmkrishnn, 1993). The predominnce of mjor flor t vrious stges of fermenttion in idli btter ws reported by (Desikchr, 1960; Yjurvedi, 1980). Fermenttion microorgnisms in idli btter fermenttion include Leuconostoc mesenteroides, Lctobcillus delbrueckii, Lb. fermentum, Lb. lctis, Lb. brevis, Streptococcus feclis nd Pediococcus cerevisie. The yests include Geotrichumcndidum, Torulopsis holmii, Torulopsis cndid, Trichosporon pullulns, Torulopsis cndid, T. holmii, Cndid ccoi, C. frgicol, C. kefyr, C. tropiclis, Hnsenul noml, nd Rhodotorul grminis (Chvn nd Kdm, 1989). It hs been reported tht fter fermenttion of idli btter there ws significnt effect on the increse of ll essentil mino cids, especilly methionine (Reddy et l., 1981) nd in the reduction of ntinutrients (such s phytic cid), enzyme inhibitors nd fltus sugrs (Steinkrus et l.,1996). Svitri nd Bhll,(2013) studied the microbiologicl nd biochemicl spects of bhtooru fermented food of Himchl Prdesh.The fermenttion of bhtooru significntly enhnced the vitmin B levels especilly thimine, riboflvin nd nicotinic cid nd essentil mino cids viz. methionine, phenyllnine, threonine, lysine nd leucine. The fermented foods nd beverges of Himchl prdhesh developed from cerels,pulses nd milk which re processed by boiling, rosting,frying nd fermenttion showed n cidic nture with ph of The predominnt species in these fermented foods re Lctobcillus,bcillus nd yest (Nivedit et l.,2013). 5

26 According to (Nout nd Srkr, 1999) the bcteri nd yests re introduced by rice nd blck grm dhl which involves in the fermenttion of idli btter. A bit of freshly fermented btter (bck slop) is frequently dded to the newly ground btter to promote fermenttion thereby both bcteril nd yest cell numbers increse considerbly with concomitnt decrese in ph, nd n incresed volume of btter, mylse nd protese ctivity. Fermenttion of idli btter by inoculting the ingredients with individul yests nd in combintion with L.mesenteroides revels tht yests contribute not only gs production, but it results in good texture nd sensory qulities. The higher ctivity of mylses, levels of B vitmins nd free mino cids ttined in yest-enriched fermenttions suggest the positive contribution of yests to these constituents (Venktsubbih et l., 1984 nd 1985). Sridevi et l., (2010) worked on the selection of strter cultures for idli btter fermenttion nd their effect on qulity of idlis, idli btter smples were prepred using lctic strter cultures like Pediococcus pentosceus (Pp), Enterococcus fecium MTCC 5153 (Ef), E.fecium (IB2 Ef- IB2), individully, long with the yest culture, Cndid verstilis. Idli btter prepred using Ef nd Ef-IB2 cultures gve better results in terms of btter volume (80 ml), level of CO 2 production (23.8%), titrtble cidity % (lctic cid) nd ph Storge stbility of btter mde with selected strter cultures ws ssessed by nlyzing the idlis prepred using the btter stored for 1 nd 5 dys for texture, nutrient composition nd sensory qulity. Slight vritions in the results were observed mong the idlis of different combintion of cultures, wheres these results re better thn tht of the idlis mde using nturlly fermented idli btter. Sensory profile of idlis prepred using strter cultures hd higher score ( ) compred to the control (3.6) for overll cceptbility. According to (Joshi, 1989) during fermenttion of idli btter, there is n lmost two-fold rise in the btter volume nd drop of ph from 5.2 to 4.5. The microorgnisms involved in the fermenttion re Lctobcillus fermentum, L. mesenteroides nd Pichi silvicol nd found tht the lctic cid bcteri contribute lctic cid nd cetoin, imprting sour tste nd plesnt flvour nd 6

27 lso produces folic cid nd rises the volume of the btter, imprting sponginess to the product Process optimistion Fermented foods re the importnt components of the diets of mny prts of the world since time immemoril due to its benefits in providing high nutritive vlue, better orgnoleptic chrcteristics, shorter cooking time, prolonged shelf life nd enhncement of flvor nd rom in foods (Reddy nd Slunkhe, 1980; Sthe et l., 1986; Ds nd Dek, 2012). Most of the fermented foods in Indi re region specific nd crried out t the house hold scle using unique preprtion methods (Ds nd Dek, 2012). Pdmshree et l.,(2014) found tht the redy-to- reconstitute idlis prepred from the optimized ground btter of blck grm nd prboiled rice grits (1:4) were dried by using vrious technologies viz.cbinet drying (CD), fluidized bed drying (FBD) nd microwve drying (MD) nd pcked in polypropylene (PP), metllised polyester (MP) films, stored t mbient (15-34ºC) nd 37º C temperture conditions.these drying methods hs significntly (p 0.05) ffected the chemicl stbility, texture nd colour of the idlis on storge. FBD idlis showed better chemicl stbility followed by CD nd MD idlis. MD idlis showed slightly more browning nd hrdness initilly s well s during storge s compred to idlis dried by other methods. Idlis dried by ll the three methods exhibited shelf life of 12 months irrespective of the pckging mteril used nd temperture of storge except MD idlis, which showed 9 months stbility t 37º C. Microstructurl studies reveled comprtively lrge open pores in MD idlis with better rehydrtion chrcteristics. Idli is commonly consumed fermented brekfst food in Southern Indi this is relished by consumers due to its sensory ttributes such s mouth feel, ppernce, tste nd rom. Fermenttion time of the idli btter differs from 14 to 24h nd decrese in the fermenttion time of the idli btter is of gret commercil consequence for lrge-scle idli. In connection with this, there hve been efforts to use the externl ddition of enzymes such s mylse (Iyer, 2008). An exogenous source of α-mylse enzyme in terms of 5, 15 nd 25U were dded to 100g of idli btter which ws llowed to ferment. Different prmeters were 7

28 observed nd sensory ttributes were lso clculted nd compred with tht of the control set. The fermenttion time ws bridged from conventionl 14h to 8h nd the sensory ttributes of the finl product were lso effectively good. Nish et l., (2005) studied the idli btter stbiliztion under room temperture t (28 30ºC) nd refrigerted storge t (4 8ºC) by using vrious hydrocolloids nd some surfce-ctive gents. The btter ws estimted in terms of % decrese in volume, nd % whey seprtion. Hydrocolloids gve good stbiliztion, surfce-ctive gents filed to stbilize the btter even though they reduced whey seprtion. Between the vrious hydrocolloids, 0.1% gur gve best btter stbiliztion, nd idli mde from them fter 10 dys of room temperture nd 30 dys of refrigerted storge of btter were found to be the best cceptble qulity. Thyumnvn (1984) studied the physico-chemicl bsis for the preferentil uses of certin rice vrieties such s IR-20, Ponni, Bhvni.These vrieties re preferred for cooking which showed lrger surfce re, higher wter uptke t 96 C, greter cooked volume, soft gel consistency nd greter elongtion rtio. Rice vrieties which re exclusively used for mking idli nd dos exhibited lower protein content, medium lkli score nd higher percentge of totl s well s soluble strch nd mylopectin. Singh et l., (1995) determined the qulity improvement of idli using extruded rice flour with the effect of substituting rice with extrusion cooked (75, 100 nd 125ºC) rice flour t 10, 20, 30 nd 40% level on the qulity of idlis. Both the levels of substitution nd temperture of extrusion hd significnt specil effects on the physicl prmeters especilly specific grvity, cidity nd ph of the idli btter, nd texturl nd sensory qulity of the idlis. The results of the findings proved tht the idli prepred from idli mix contining rice substituted by 20 30% of rice flour extruded t 125ºC were most cceptble. Mnish et l., (2002) studied the quntifiction of blends of blck grm nd rice using pentosn s n indictor to instnt mixes for trditionl foods, bsed on blends of rice nd blck grm flours. This work efforts on to mke use of differences in the pentosn content of rice (0.16%) nd blck grm (7.41%) s 8

29 prmeters to quntify the blend composition, using modified bromte/bromide method. The vlidity of the method ws confirmed by using model blends of rice nd blck grm flours. Anlysis of mrket brnds of such mixes using the method reveled tht the premixes for idli, dos, nd meduvd nd ppd flours contined blck grm, rnging from 24.5 to 31.0, 28.0 to 31.35, 71.0 to 74.5 nd 69.0 to 80.0%, respectively. Reddy (1980) reported the chnges in oligoscchrides occur during germintion, fermenttion nd cooking of blck grm nd rice blend. The oligoscchrides of the rffinose fmily of sugrs ccount for 61% of totl sugrs in blck grm seeds nd cotyledons. An incomplete disppernce of verbscose, stchyose nd rffinose ws observed fter 48 hours of germintion.the sucrose content ws unchnged fter 24 hours of germintion. There ws n incresed lph glctosidse ctivity during the first 48 hour of germintion nd throughout the 45 hour fermenttion of blck grm nd rice nd of blck grm blends. Snjeev (1989) found the effect of chnges in rw mteril nd physicochemicl conditions during fermenttion of idli btter. About 35 different smples of idli btters were nlysed both commercil nd lbortory prepred. The results reveled tht the occurrence of bcteri belonging to six species were in the rnge of /g; 68% of the smples were lso positive for yests, rnging up to 10 6 /g nd yielding six types. Lbortory studies showed tht there ws substntil increse in the nutritionl nd orgnoleptic properties of idli due to fermenttion conditions. It ws found tht from novel idli btters, prepred by replcing the blck grm with other legumes, reveled comprble chnges but with differences in the levels of some biochemicl constituents. Incubtion of idli btters t 28 C with initil ph round 4.5 nd supplemented with sucrose (1 2%) proved to be fvorble for refining the nutritionl constituents nd orgnoleptic chrcteristics. The flvour profile of idli btter prepred from defined microbil strter cultures were studied nd the results of the findings proved tht the predominnt fermenttion micro flor comprises lctic cid bcteri nd yests which cuses n improvement in the nutritionl, texturl nd flvour chrcteristics of the finl product. The desirble flvour compounds such s ketones, diols nd cids were 9

30 found to be present up to 8 dys of storge, wheres undesirble flvours like sulphurous nd oxzolidone compounds, ethnone nd thizole ppered in the btter subsequent to 6 dys of storge. The sensory ttributes of idlis (finl product) prepred from the stored btter relted well to the determined flvour profile (Renu et l., 2000). Jgtp et l., (2008) studied the hrdness (crushing strength) of rice decresed with increse in soking time. The findings suggest tht there is significnt reduction fter complete hydrtion in prboiled rice thn rw rice which ws ttributed due to greter hydrtion cpcity of prboiled rice compred to rw rice. The crushing strength of unsoked prboiled rice ws greter thn rw rice. On the contrry, crushing strength of fully hydrted prboiled rice (~23 N) ws lower thn rw rice (~55 N). The significnt decrese in the hrdness of prboiled rice grins upon hydrtion, however, could not explin the greter energy requirement for wet grinding prboiled rice studied erlier, which, perhps, could be ttributed to the higher slurry viscosity of prboiled rice compred to rw rice. Texture profile nlysis (TPA) test ws performed for idli, mking cylinder smples (13.5 mm dimeter, 10 mm long) of idli. In Person correltion mtrix, mjority of the prmeters were positively correlted t (p<0.01 nd p<0.05). Bsed on the results of PCA, the firmness is the prime fctor to illustrte idli texture followed by chewiness, gumminess, cohesiveness nd springiness (Blsubrmnin et l., 2007). In recent work in our lb, optimiztion of rtios of ingredients nd fermenttion time ws done with respect to TPA prmeters nd sensory ttributes using Response Surfce Methodology (RSM) (Durgdevi nd Shetty, 2012). The sensory ttributes included were colour, ppernce, texture, tste nd overll qulity. From the study it ws reveled tht desirble score of ws obtined for sensory ttributes of idli mde with the rtio of 3: for IR20 idli rice nd ADT3 vriety blck grm (with husk removed fter soking) fermented for 10.2h. Principl Component Anlysis (PCA) helped to discriminte the smples nd ttributes within the dt mtrix, depending upon their inter reltionships. 10

31 Nzni nd Durgdevi, 2014 studied the processing techniques cuses importnt chnges in the nutritionl nd sensory chrcteristics of mrnth grins incorported in idli. The study ws designed to determine the nutritionl composition of the processed Amrnth Grin Flour incorported idli products using Response Surfce Methodology. The processing technique such s rosting, boiling, popping nd rw ws used to ssess the effect of processing on mrnth grin flour incorported idli. All the food products incorported with rw mrnth grin flour (RAGF) mixture were found to be orgnolepticlly cceptble.the results shows tht the level of incorportion of RAGF incresed beyond the ccepted levels in ny food preprtion, the men scores for ll orgnoleptic chrcteristics decresed. The most cceptble level of AGF incorportion ws 15 to 20% nd the men scores for overll cceptbility were 8.60 ± 0.51 to 7.60 ± 0.84 in developed 30 vrieties of idli Antioxidnts in greens nd legumes Antioxidnts re elements which controlthe rective oxygen species tht re nturlly formed s prt of physiologicl process of erobes (Oboh nd Roch, 2007). Oxidtive stress emerges when the production of hrmful free rdicls is beyond the protective cpbility of the ntioxidnt defences. Antioxidnts work to protect lipids from peroxidtion by rdicls. When free rdicl gins n electron from n ntioxidnt (reduction), it is no longer cpble of ttcking the cell nd the chin rection of oxidtion is broken (Dekkers et l., 1996). Food is rich source of nturl ntioxidnt compounds (Pokorny, 1991). Vegetbles ply n importnt role in humn nutrition since they re good source of vitmins, minerls nd biologiclly ctive compounds (Kmiecik, Lisiewsk, nd Slupski, 2004). Green lefy vegetbles re the clss of underexploited plnts tht re stipulted to be rich sources of nturl ntioxidnts. According to Nmbir et l., (2005) drumstick leves re lso rich sources of flvonols such s kempferol nd 3 -OMe quercetin. A flvone, ccetin nd glycoflvone 4-OMe Vitexin hve lso been identified. The phenolic cids identified included melilotic cid, p-coumric cid nd vnillic cid. Quercetin is ctully the moleculr bckbone for the citrus bioflvonoids rutin, quercetin nd 11

32 hesperidin. Quercetin hs lso been found to inhibit the growth of humn prostte cncer cells nd humn brest cncer cells. Quercetin hs ntivirl ctivity ginst severl types of viruses. Our results reveled tht mximum polyphenols were identified in the drumstick leves, which further enhnces its role s n importnt functionl food. Ipomoe qutic commonly known s forsk, green lefy vegetble is rich source of vitmins nd mino cids with mny helth benefits, hs been explored for the isoltion nd identifiction of its bioctive compounds. The isolted compound 7-O-β-D-glucopyrnosy l-dihydroquercetin-3-o-α- D-glucopyrnoside from forsk showed very strong lipid peroxidtion-inhibitory ctivity in liposome model system. However, it showed negligible metlchelting ctivity (Prsd et l., 2005). Legumes re functionl foods which cn promote good helth nd hve therpeutic properties (Mdr nd Strk, 2002; Geil nd Anderson, 1994). Dily inclusion of legumes in diets my hve mny beneficil physiologicl effects in controlling nd preventing metbolic diseses such s dibetes mellitus, coronry hert disese, nd colon cncer (Thrnthn nd Mhdevmm, 2003). The consumption of cerels ll over the world gives n importnt position in interntionl nutrition. Moreover the high strch content s energy source, dietry fibre, nutritious protein nd lipids rich in essentil ftty cids. Importnt micronutrients present in cerels re vitmins, especilly mny B vitmins, minerls, ntioxidnts nd phytochemicls. However, processing my either decrese or increse the levels of the bioctive components in grins nd lso modify the biovilbility of these components. Interctions between bred nd compnion foods hve effects on the nutritionl qulity (Dewettinck, 2008). Moktn et l., (2008) reported the ntioxidnt ctivities of methnolic extrcts of kinem, fermented using Bcillus subtilis, nd cooked non-fermented (CNF) soyben were evluted by four in vitro methods, nmely stble DPPH scvenging ctivity, Fe 3+- reducing power, Fe 2+- chelting ctivity, nd ctivity in linoleic cid emulsion system. The totl phenol content of kinem ws 144%, reducing power ws 147%, metl chelting ws 64% nd 44% linoleic cid 12

33 peroxidtion inhibition nd this proves tht kinem hs higher ctivity thn CNF soyben. The inhibition of both of them ws found to decline with time nd reched 26% fter 72h. Wheres the totl phenol content in CNF soyben ccounted for 68% of ech of free rdicl-scvenging ctivity nd reducing power, 58% of Fe 2+- chelting ctivity nd 66% of lipid peroxidtion inhibitory ctivity, tht in kinem could reflect 83 92% of ll the ntioxidnt prmeters studied. The results lso reveled significnt correltion (p<0.01) between ny two of these five prmeters, indicting while totl phenol content s the independent vrible, ll other prmeters s the dependent vribles. Thus, kinem my be exploited s functionl food to llevite oxidtive stress. Antioxidnt ctivity of queous hull extrcts of commonly consumed legumes in Indi nmely Vign rdite (mung ben), Cicer rietinum (bengl grm) nd Cjnus cjn (pigeon pe) ws studied by severl in vitro s sys. The extrcts showed high phenolic content nd DPPH scvenging ctivity (75 85%) t very low concentrtion. The IC50 vlues for superoxide rdicl scvenging ctivity ws lso low (85 150μg/ml) but showed high reducing power representing good ntioxidnt potentil. Of ll the extrcts studied pigeon pe hull extrct hd the highest ntioxidnt ctivity. This study proves tht legume hulls hve good ntioxidnt potentil comprble to the synthetic ntioxidnt butylted hydroxyl toluene nd could therefore hve ppliction in food, cosmetic nd phrmceuticl industry s reported by Kntt et l., (2011). The ntioxidnt ctivities of the hydrophilic extrcts from blck bens, lentils, blck soybens, red kidney bens, nd pinto bens exhibited higher ntioxidnt cpcities (Trolox equivlents) thn yellow pes, green pes, chickpe, nd yellow soybens in both LDL-conjugted dienes ssy nd LDL- TBARS ssy. These results suggest tht consuming blck bens, lentils, blck soybens, nd red kidney bens my hve potentil in preventing the development of therosclerosis from the perspective of inhibiting LDL oxidtion (B.J. Xu, 2007). Gniyu Oboh (2006) studied the ntioxidnt properties of some commonly consumed cowpe (Vign unguicult) nd underutilized pigeon pe (Cjnus cjn) nd Africn ym ben (Sphenostylis sternocrp). These legumes were 13

34 ssessed for vitmin C, totl phenol, phytte content nd ntioxidnt ctivity through reducing power nd free rdicl scvenging bility. The vitmin C content of the legumes ws similr, the phenol content of the cowpe, ws low when compred to Africn ym ben nd pigeon pe. The phytte content of ll the legumes were high, while the reducing power nd free rdicl scvenging bility for ll the legumes were very low except in Africn ym bens (23.6%), cowpe brown (29.9%), nd pigeon pe brown (54.5%) tht hd reltively high free rdicl scvenging bility. Therefore, one of the commonly consumed cowpe V. unguicult (brown) nd underutilized legumes C. cjn (brown) nd S. sternocrp could be considered s functionl food due to their reltively higher ntioxidnt ctivity (free rdicl scvenging bility nd redox potentil)which could be s result of their reltive higher totl phenol content. Effects of soking, boiling nd steming processes on the totl phenolic components nd ntioxidnt ctivity in commonly consumed cool seson food legumes (CSFL s), including green pe, yellow pe, chickpe nd lentil were investigted. As compred to originl unprocessed legumes, ll processing steps cused significnt (p<0.05) decreses in totl phenolic content (TPC), DPPH free rdicl scvenging ctivity (DPPH) in ll tested CSFL s. However, pressure boiling nd pressure steming cused significnt (p<0.05) increses in ORAC vlues. Steming tretments resulted in greter retention of TPC, DPPH, nd ORAC vlues in ll tested CSFL s s compred to boiling tretments. To obtin cooked legumes with similr pltbility nd firmness, pressure boiling shortened processing time s compred to tmospheric boiling, resulted in insignificnt differences in TPC, DPPH for green nd yellow pe. However, TPC nd DPPH in cooked lentils differed significntly between tmospheric nd pressure boiling. As compred to tmospheric processes, pressure processes significntly incresed ORAC vlues in both boiled nd stemed CSFL s. Greter TPC, DPPH nd ORAC vlues were detected in boiling wter thn tht in soking nd steming wter. Boiling lso cused more solid loss thn steming. Stem processing exhibited severl dvntges in retining the integrity of the legume ppernce nd texture of the cooked product, shortening process time, nd greter retention of ntioxidnt components nd ctivities (Xu nd Chng, 2008). 14

35 According to Turkmen et l., (2005) the effects of microwve nd conventionl cooking methods were studied on totl phenolics nd ntioxidnt ctivity of pepper, sqush, green bens, pes, leek, broccoli nd spinch. Totl phenolics content of fresh vegetbles rnged from to mg/100g (s gllic cid equivlent) on dry weight bsis. Totl ntioxidnt ctivity rnged from 12.2% to 78.2%. With the exception of spinch, cooking ffected totl phenolics content significntly (p<0.05). The effect of vrious cooking methods on totl phenolics ws significnt (p<0.05) only for pepper, pes nd broccoli. After cooking, totl ntioxidnt ctivity incresed or remined unchnged depending on the type of vegetble but not type of cooking. The effects of fermenttion on the enhncement of ntioxidtive ctivities were reflected by dvnced totl phenol content (TPC) in the fermented btters, which lso displyed better ntioxidtive ctivities thn their unfermented btters nd stem-cooked products. Fermenttion enhnced 2.5-fold TPC nd 125% reducing ctivity. The fermented btters were better free-rdicl scvengers, which incresed in time nd dose-dependent mnner, thn either the unfermented btters or their stemed products. There ws significnt enhncement of metl-chelting nd lipid peroxidtion inhibitory ctivities during fermenttion. The TPCs of both dhokl nd idli extrcts were positively correlted with the respective vlues of other prmeters, suggesting possible role of phenolics in the extrcts s the ntioxidnt. The dt lso reveled strong correltion between ny two of these five prmeters tested (Bijoy et l., 2011) Vlue ddition in foods Plnismy et l., (2012) studied the co-fermenttion of finger millet with horse grm ws crried out to produce inexpensive protein-rich food (dos-n Indin brekfst food). Nturl fermenttion of finger millet horse grm flour blend in different proportions (2:1, 3:1, 4:1 nd 5:1) ws performed for 24h. Biochemicl nlysis showed resonble drop in ph ( ) nd strch content (25.52%) with considerble ugment in titrtble cidity ( %), soluble proteins (1.1-fold) nd free mino cids (2.6-fold) t 16h. Lctic cid bcteri conquered yest counts throughout the fermenttion convoyed by decrese in totl soluble nd reducing sugrs. Totl essentil mino cids incresed 1.1-fold 15

36 t 16-h fermenttion with protein contining 48.68% of essentil mino cids over totl mino cids. Lysine incresed from 5.87 to 6.73 g of mino cid/100 g of totl mino cids. Dos, prepred from 16-h fermented btter, showed better sensory ttributes for 4:1 rtio. The formulted new product might be used to overcome the protein energy mlnutrition problems. Nmbir, (2008) stndrdized nd orgnolepticlly evluted freshly blnched leves of the drumstick tree (Moring oleifer) incorported into three recipes commonly consumed in Indi such s mung (Phseolus ureus), kbuli chn (Cicer rietinum) nd desi chn(cicer rietinum). About 20g of leves were incorported in 30g of the food products. These recipes were cceptble with n overll composite score rnging from (on scle of 1 to 5). It ws lredy known tht drumstick leves were rich in micronutrients nd ws found tht these recipes would still meet 82.5% to 83.3% of the RDA for dult women. Hence this study might be useful effort for the industril production of redy to et foods incorporting drumstick leves. Crrot greens were rich in micronutrients, Trvinder et l., (2009) developed vlue dded foods by incorporting fresh nd dry crrot greens with respect to different cooking methods. Levels of incorportion of fresh crrot greens in different food preprtions rnged 40 to 80 per cent wheres powder of dry crrot greens ws dded in different preprtions t 7, 8 nd 9 per cent levels. Orgnoleptic evlution of ll food preprtions were conducted by pnel of ten judges using Hopkin s seven point scle. Among ll the fresh crrot greens incorported food preprtions, gulbjmun scored highest overll cceptbility scores while lddoo scored minimum. In dry crrot greens incorported food preprtions tcques scored highest nd lddoo scored minimum overll cceptbility scores. Bet crotene content in ll food preprtions incresed significntly (p<0.01) with incorportion of fresh s well s dry crrot greens. Mbofung, (1999) studied the effect of replcing cowpe with hrd-to-cook bens on the nutritionl nd sensory properties of kr. Cowpe trditionlly used for mking kr, ws substituted t 0%, 25%, 50%, 75%, nd 100% with hrd-to-cook (HTC) mottled brown bens (Phseolus vulgris). Cowpe (CP) 16

37 soked for 60min HTC bens soked for 18h were seprtely decorticted, ground to pste, nd mixed in the following CP:MBB rtios: 0:100, 25:75, 50:50, 75:25, nd 100:0. The smples were nlyzed for bulk density, nutritionl composition, crbohydrte nd protein digestibility, mylse inhibito, tryps in inhibitor ctivity nd sensory ttributes. The bulk density of pste s well s of kr incresed with the incresing content of HTC ben. Akr mde from composite pste hd reltively better mino cid profile. Frying beyond 5 min destroyed the R-mylse inhibitors s well s the tryps in inhibitor ctivity. No significnt difference ws observed in the overll cceptbility of kr mde from cowpe substituted up to 50% with HTC bens. Hence, this pproch permits the utiliztion of hrd-to-cook bens. Abebe (2006) found tht kidney bens nd pumpkin pulp were used to improve the protein nd vitmin A vlues, respectively. Kidney bens nd corn were soked, germinted nd lightly rosted before grinding. Four formultions of complementry foods were prepred. Two of them were trditionl corn-or kocho-bsed, nd served s controls. The other two were supplemented formultions, nd contined either corn: kidney ben: pumpkin (CBP) orkocho: kidney ben: pumpkin (KBP). Crude protein nd ft, mino cid profile, nd crotene content of the corn, kocho, kidney ben, nd pumpkin were determined by stndrd AOAC methods. The four formultions were evluted for sensory cceptbility in Southern Ethiopi by mother nd child pirs. The CBP nd KBP formultions hd high crude protein, essentil mino cid scores nd vitmin A contents thn the trditionl corn nd kocho on dry weight bsis. Acceptbility scores of CBP nd KBP were not significntly different (p>0.05) from those of the trditionl corn nd kocho formultions. Thus, ddition of kidney bens nd pumpkin is potentil wy to increse the nutritive vlue of trditionl Ethiopin complementry foods prepred from corn or kocho. The ddition of spinch (Spinci olerce) powder in flour dough s nturl ntioxidnt ws investigted by Lee, (2002). Flour dough with spinch powder ws rolled into sheets of 0.1cm thickness nd then cut into squres to be fried. Ech frying ws performed in 160ºC soyben oil for 1 min, repeted every 20min for 20h. Fried smples were nlyzed immeditely or fter being stored t 17

38 60ºC for 12 dys under drk. The lipid content of fried dough ws lower in smples with the ddition of spinch powder. Spinch in the dough decresed ccumultion of the polr compounds in soyben oil during frying but hd little effect on the fried dough. It lso reduced conjugted diene nd ldehyde formtion in the lipid of fried dough during storge. Improvement in lipid oxidtive stbility, presumbly due to pigments in spinch, ws more noticeble in the fried products during storge thn in the frying oil. Incorportion of soy fibre in fermented susges ws studies by (Cmpgnol et l., 2013). Fermented susges with different levels of ft nd soy fibre were mnufctured: control (15% ft), FS1 (10% ft nd 1% soy fibre) nd FS2 (10% ft nd 2% soy fibre). During mnufcturing, the physico-chemicl nd microbiologicl prmeters were ssessed. The finl products were submitted to consumer study, nd voltile compounds were extrcted by solid-phse micro extrction nd nlysed by gs chromtogrphy/mss spectrometry. FS1 nd FS2 presented finl ft reduction of nerly 40%. There ws no chnge in the mnufcturing process. However, n ddition of 2% soy fibre detrcted from the sensory qulity. Voltile compounds from lipid oxidtion were reduced, nd voltile compounds from crbohydrte nd mino cid ctbolism were incresed in the modified fermented susges. To conclude, fermented susges with helthier chrcteristics cn be produced without qulity loss by reducing ft from 15 to 10% nd by dding 1% soy fibre. Pooj et l., (2012) found tht vlue dded semolin idli by incorportion of different tretments of fenugreek seeds flour rw, soked nd germinted nd to evlute their sensory cceptbility nd nutrient contents. Fenugreek seeds flour ws blended t 5%, 10%, 15% nd 20% for T1, T2, T3 nd T4 tretment respectively. Results showed tht (T1) ws most cceptble for its colour, flvour, texture, tste nd overll cceptbility. Germinted fenugreek seeds flour blends were found superior in nutritionl qulity compred to other flours blends Glycemic responses of foods. Mni (1997) reported the glycemic index nd the tricylglycerol response for ninety norml subjects given 75g crbohydrte portions of vrious South 18

39 Indin sncks nd regionl Indin mels. The glycemic nd lipemic responses obtined vried significntly. Certin South Indin sncks (such s Idli with chutney nd Dosi with Podi) showed higher GI s s compred to other trditionl South-Indin sncks. The South Indin whole mel hd the lowermost glycemic nd lipemic response mid ll regionl mels. Differences in glycemic nd lipemic indices between trditionl nd fst-moving South Indin sncks nd between regionl mels my be endorsed to leguminous (pulse) strch nd mylose content, protein nd ft content, fiber (soluble) content, method nd durtion of processing nd cooking nd process of fermenttion. The effective informtion will uthorise to prescribe of mixed mels with low GI in the dibetic diet, thus contributing considerbly towrds optiml control of dibetes. Bked ben consumption hs been ssocited reductions in totl cholesterol (TC), nd low-density lipoprotein cholesterol (LDL-C) in previous reserch with hypercholesterolemic dult men in controlled settings (Winhm et l., 2007). The current reserch determined tht dily intke of hlf cup of vegetrin bked bens would reduce risk fctors for coronry hert disese nd type 2 dibetes for period of 8-week. This study ws rndomized, crossover, 2 2 block design. Prticipnts received ech tretment for 8 weeks with miniml 14-dy wshout in between. Fsting blood smples collected t the beginning nd end of the study were nlyzed for TC, LDL-C, high-density lipoprotein cholesterol, tricylglycerols (TAG), high-sensitivity C-rective protein, insulin, glucose, homeostsis model ssessment, nd hemoglobin. A significnt bsolute decrese in TC concentrtions fter 8 weeks ws observed with the vegetrin bked ben tretment in contrst to the control. No significnt differences were found with the other blood concentrtions except TC when compred to control. These findings indicte tht vegetrin bked ben consumption cn reduce serum TC in hypercholesterolemic dults. Anderson et l., (2002) reported tht crdiovsculr disese (CVD) is the leding cuse of deth in most developed countries. Epidemiologicl nd observtionl studies indicted the hbitul intkes of lrge mounts of dietry fibre or of vegetbles re ssocited with significntly lower rtes of CVD. Studies over four decdes document the hypocholesterolemic effect of pulses nd 19

40 soy bens. Intke of pulses my lso reduce risk for CVD by fvourble effects on blood pressure, glycemi nd risk for dibetes, nd risk for obesity. Overll, the vilble evidence indictes tht regulr consumption of pulses my hve importnt protective effects on risk for CVD. Urooj (2000) ssessed the in vivo glycemic responses in non-insulindependent dibetes mellitus (NIDDM) ptients nd helthy subjects with six cerel-bsed trditionl foods consumed in South Indi. The foods contining 50g crbohydrte ws compred with 50g glucose lod. The in vitro strch digestibility nd nutrient composition of the selected foods were studied. The postprndil responses to the foods t 30, 60 nd 120 min were significntly (p<0.05) lower thn those to the reference glucose, in both groups. The pek glucose comebcks for three foods chptti, idli nd poori, occurred 60min postprndil in both groups. Significnt reltionships were observed between pek responses nd re under the curve for foods in ptients with NIDDM nd in vitro rte of strch hydrolysis. The GI vlues predicted using in vitro dt were found to be similr to the GI vlues observed in ptients with NIDDM. The GI concept is useful for identifying foods in the hbitul Indin diet with ttributes of the desired glycemic effect such s delyed pek rise nd low re under the curve. 20

41 CHAPTER - 2 SURVEY ON CONSUMPTION DATA AND CONSUMER PERCEPTION OF IDLI IN URBAN AREAS OF PUDUCHERRY 2.1 INTRODUCTION Brekfst is n importnt component of dily diet providing required nutrients nd lso putting bse for the dily metbolic rte. In ddition to the nutritionl benefits, cognitive benefits were enhnced in children. Brekfst helps to meet recommended dily llownces for vitmins nd minerls. Idli is one of the stple brekfst foods in southern prts of Indi liked by people minly due to its sensory ttributes such s mouth feel, ppernce, tste nd rom. It ws lredy proved tht idli contribute 3.4% protein, 20.3% crbohydrte nd 70% moisture. With the growing demnds for brekfst foods, idlis re being consumed on lrge scle in some Indin institutions such s rmy, rilwys, nd industril cnteens, etc. In order to meet the demnd, numerous studies re crried out for the development of continuous units for the production of idli in lrge quntity (Ngrju nd Mnohr, 2000). Considering ll these fctors nd behviour in mind nd the cceptnce of the finl product, the present study ws undertken to explore the consumer perception nd consumption dt of idli. 2.2 MATERIALS AND METHODS Selection of re The fieldwork covers the entire urbn res of Puducherry which includes Ozhukri nd Puducherry Municipl presented in the given mp in plte-1. Among 79 res, 3% of the popultions were selected using strtified rndom smpling method. 21

42 Plte-1 : Urbn Ares of Ozhukri nd Puducherry Municipl The urbn res of Ozhukri includes Alnkuppm, Kngchettikulm, Periklpet, Pillichvdi, Lwspet, Kuriniji ngr, Rjji ngr, Ashok ngr, Pethuchettipet, Kruvdikuppm, Rinbow ngr, Brindvn, Pkkumudiynpet, Srm, Smipillithottm, Kmrjngr, Vinobngr, Thttnchvdi, Thilspet, Veemcoundnplym, Jipmer qurters, Indir ngr, Kdirkmm, Shnmugpurm, Meentchipet, Muthiryrplym, Govindpet, Dhrmpuri, Armruthpurm, Oulgret, Reddirplym, Koundnplym, Ellipillichvdy, Ntesn ngr, Jwhrngr, nd the Puducherry Municipl includes Debssynpet, Muthilpet, Soli ngr, Vithikuppm, Rmkrishn ngr, Thiruvlluvr ngr, Primlmudhlir thottm, Kurichikuppm ngr, Orlenpet, Periyr ngr, Nellim ngr, Bhrthidsn ngr, Mudlirpet, Viduthli ngr, Keerplym, Thengithittu, Ninrmndpm, Murungpkkm nd Kombkkm. About 2986 households were interviewed nd the collected informtion ws coded nd further fed to dtbse nd nlysed sttisticlly for interprettion Selection of tool Questionnire ws formulted in order to obtin informtion on generl chrcteristics, preferences of idli, nd consumption pttern nd consumer 22

43 perception of idli, mong the households in Puducherry (Appendix-I). A house to house pilot survey ws conducted through interview method. Bsed on the results of the pilot survey the questionnire ws further modified nd finlized for the ctul conduct of the survey. The survey ws conducted vi 1:1 interviews with trined interviewer Sttisticl nlysis The dt on survey results re sttisticlly nlysed using SPSS (ver.18.0), to obtin the frequencies, nd percentges of the results. 2.3 RESULTS AND DISCUSSION The results nd discussion of the present study entitled on survey on consumption dt nd consumer perception of idli in urbn res of Puducherry re presented nd discussed under the following heds: Socio-economic distribution of urbn households in Puducherry Detils of consumption pttern nd consumer perception of idli mong urbn res of Puducherry Socio-economic distribution of urbn households in Puducherry The Socio-economic distribution of the respondents in urbn households of Puducherry giving the detils on the ge wise distribution nd eductionl nd occuptionl detils of the women respondents of their respective households re discussed in Tble-2.1 nd Tble-2.2. Tble-2.1: Age- wise distribution of the respondents in urbn households of Puducherry (N=2986) Prticulrs Numbers Per cent Age of the respondents >

44 (N=2986) Prticulrs Numbers Per cent Age of the respondents > Totl The tble 2.1 showed tht, eighty one per cent of the selected respondents were in the ge group of 21 to 50 nd only twenty per cent were in the ge group of greter thn 50 yers, which clerly depicts tht in every household cooking, selection nd choice of preprtion of brekfst menu in their dy to dy mel pttern were rrnged by women popultion. Tble-2.2: Eductionl nd occuptionl prticulrs of urbn households in Puducherry (N=2986) Prticulrs Numbers Per cent Eductionl sttus of the housewives Illiterte Elementry level High school level Higher secondry level Grdution nd bove Totl Occuptionl sttus of the house wives Non-working Working Totl Monthly Income of the fmily (rupees) <

45 (N=2986) Prticulrs Numbers Per cent Eductionl sttus of the housewives Illiterte Elementry level High school level Higher secondry level Grdution nd bove > Totl Twenty nine per cent of the respondents were educted up to higher secondry level, bout twenty six per cent of the respondents were educted up to high school level, twenty five per cent of the respondents were highly educted up to grdute nd post-grdution, eleven per cent were educted up to elementry school level nd very few tht is bout nine per cent were illiterte. Fifty four per cent of the respondents were non-working nd forty six of the respondents were working. Most of respondents twenty nine per cent were in the middle income group of per month, twenty three per cent of the respondents were in the highest income group of greter thn per month, thirty three per cent of the respondents were in the middle income group of per month nd fifteen per cent of respondents were in the low income group Detils of consumption dt nd consumer perception of idli mong urbn res of Puducherry The detils of consumption dt nd consumer perception of idli mong urbn res of Puducherry includes the frequency of brekfst consumption pttern, preferences of idli consumption, detils of preprtion of idli btter t home, quntifiction of the consumer dt on the qulity prmeters of idli btter, utensils used to store nd mixing of slt in idli btter, fermenttion time nd storge prctices of fermented idli btter, detils of purchse of commercil idli btter nd its usge, one third dily of energy(kcl), protein(g) nd ft(g) 25

46 requirement contributed by stndrd portion of idli, hs been detiled in the below tbles Frequency of brekfst consumption pttern of the selected fmilies This tble-2.3 shows the frequency of vriety of brekfst consumption pttern of the urbn households of Puducherry. Tble-2.3: Frequency of brekfst consumption pttern of the selected fmilies (N=2986) Frequency of idli consumption Idli Dos Chppthi Poori Apm Pongl Bred Dily consumes 1314(44) 746(25) 298(10) 149(5) 149(5) 239(8) 60(2) Once in week 298(10) 716(24) 896(30) 1075(36) 1134(38) 358(12) 298(10) Twice in week 358(12) 657(22) 149(5) 358(12) 537(18) 687(23) 60(2) Once in fortnight 537(18) 537(18) 298(10) 507(17) 448(15) 537(18) 89(3) Once in month 298(10) 179(6) 149(5) 418(14) 298(10) 507(17) 239(8) Never consumes 179(6) 149(5) 1194(40) 478(16) 418(14) 657(22) 2239(75) Totl 2986(100) 2986(100) 2986(100) 2986(100) 2986(100) 2986(100) 2986(100) (Numbers in prenthesis indicte percentge) Forty four per cent of them consumed idli dily, twenty six per cent of them consumed dos, ten per cent of them consumed chptti, five per cent of the consumed poori, five per cent of them consumed pm, eight per cent of them consumed pongl nd two per cent of them consumed bred dily. When compred to other brekfst items, idli consumption ws more mong the households of Puducherry. It lso noted tht only smll percentge of popultion never consumed idli when compred to other brekfst items. 26

47 Though the idli nd dos re common foods in South Indi, this ws more frequently consumed on weekly bsis. Whet bsed products like chptti nd poori were preferred t dinner, though it requires more time to prepre.hence the frequency of consuming other foods were less when compred to idli nd dos. Occsionlly bred nd pongl were consumed by Puducherry Preferences of idli consumption Tble-2.4. represents the preferences of idli consumption nd the resons to prefer idli in their dy to dy menu by the urbn households of Puducherry. Tble-2.4: Preferences of idli consumption (N=2986) Preferences Number Percentge (%) Never prefer 70 3 Prepre idli btter t home Not prepring t home Totl About three per cent of the households never preferred idli in their brekfst menu. Seventy per cent of the households preferred idli,so they prepre idli btter t home for idli preprtion, nd twenty seven per cent of the households don t prepre idli btter t home but they preferred idli prepred from commercil btters nd idli through hotels or resturnts. From the survey, it ws noted tht, idli ws esy to cook rther thn prepring dos, esy for digestion thn pongl nd best suited for ll ge groups becuse of their soft texture thn breds nd chptti nd poori. Hence idli ws mostly preferred by mjority of popultion Detils of preprtion of idli btter t home home. Tble-2.5 & Figure-1 reports the detils of preprtion of idli btter t 27

48 Tble-2.5 : Detils of preprtion of idli btter t home (N=2916) Prticulrs Numbers Percentge (%) Type of rice used Commercil idli rice Commercil idli rice nd (PDS) Prboiled rice Commercil rw rice nd Commercil prboiled rice Commercil idli rice nd Commercil rw rice (PDS) Prboiled rice nd Commercil prboiled rice Totl Type of dhl Blck grm dhl Dehusked blck grm Totl Additionl ingredients for idli Rice flkes Using Fenugreek Totl The type of rw ingredients used for idli preprtion long with their specil ingredients re discussed in the tble-2.5. Thirty per cent were using commercil idlirice, twenty five percentof them were using commercil idli rice nd PDS prboiled rice, fifteen percent were using commercil rw rice nd commercil prboiled rice, fifteen per cent were using commercil idli rice nd commercil rw rice nd fifteen per cent were using PDS prboiled rice nd commercil prboiled rice. It ws noticed tht commercil idli rice ws found to be the best vriety for idli thn ny other rice. On considering the economicl situtions, the use of combintion of PDS prboiled rice with commercil idli rice 28

49 for idli preprtion ws predominnt. Becuse public distribution system provides prboiled rice t rte of Rs.5/kg, so it ws cheper thn commercil idli rice which costs bout Rs.22/kg. Hence the PDS prboiled rice vriety ws most preferred for idli preprtion inspite of its cost. It ws lso proved by (Julino nd Skuri, 1985) tht prboiled rice is better suited thn rw rice for producing idli, due to its softness without becoming sticky nd mintins the colour of the idli. Type of rice used idli Commercil idli rice (CIR) Commercil idli rice nd (PDS) 15% 15% 15% 30% 25% CIR CIR &(PDS)P R CRR &CPR Prboiled rice(cir &PDS) Commercil rw rice nd Commercil prboiled rice(crr&cpr) Commercil idli rice nd Commercil rw rice(cir&crr) (PDS) Prboiled rice nd Commercil prboiled rice(pds&cpr) Type of dhl used for idli Blck grm dhl 60% 40% Figure-1 : Detils of preprtion of idli btter t home Sixty per cent of respondents were using dehusked blck grm, forty percent of respondents were using blck grm dhl. It ws found tht dehusked blck grm ws esy to clen nd wsh but tht blck grm dhl gives more yield to the btter volume. The surfce ctive principle in blck grm dhl shown to occur due to the presence of globulin nd rbinoglctn, polyscchride responsible for the soft chrcteristics nd soft texture of the levened foods hs reported by Susheelm nd Ro, (1979). Kumr et l. (2005) opined tht the 29

50 vrietl differences of rice nd their degree of polishing definitely ffect the qulity prmeters of idli, while the two types of blck grm, nmely, whole decorticted nd split decorticted, did not hve n influence in the qulity chrcteristics of idli. About 94 per cent of the respondents were using fenugreek long with dhl nd 6 per cent were using rice flkes. About 5-10 grms of fenugreek seeds nd grms of rice flkes were used in idli preprtion to improve consistency of idli btter thereby improving the texture of idli. Since studies hve proved tht rice flkes hd higher wter holding cpcity, which mkes geltinised strch which my be due to the presence of non-strch polyscchride or possibly becuse of lower levels of retrogrdtion which increses viscosity nd their by improving the texture of idli (Ash et l., 2007). Fenugreek seeds re used to improve colour, flvor, texture nd consistency for both the btter nd idli. Fenugreek improved not only the flvor but lso the texture. Most importntly, it chnged the microbil popultion distribution by fvouring growth of Leuconostoc mesenteroides nd Lctococcus lctis. Fenugreek ws ble to lter flvor by stimulting the growth of Lctococcus lctis while its bility to promote smoother texture rose from its stimultion of L. mesenteroides, producer of dextrn Quntifiction of the consumer dt on the qulity prmeters of idli btter Tble-2.6 nd Figure 2 interprets the quntifiction of the consumer dt of qulity prmeters of idli btter in which the rice-dhl rtio in idli preprtion. 30

51 Tble-2.6: Quntifiction of the consumer dt on the qulity prmeters of idli btter (N=2916) Prticulrs Numbers Percentge (%) Rtio of ingredients used for idli 3: : : Totl Soking time of rice(hours) Totl Soking time of blck grm dhl (hours) Totl Forty two per cent of respondents were using rice nd dhl in the rtio of 3:1, thirty nine per cent were using in the rtio of 4:1 nd remining nineteen per cent were using in the rtio of 5:1.The findings of the presents study ws supported by Rekh nd Vijylkshmi (2011) who stted tht idli ws prepred in the rtio 3:1 which proves tht the pproprite rtio provides better product. In ddition, it lso proved tht the rtio of rice nd dhl in 3:1.57 ws optimised by using Response surfce methodology on texturl prmeters of idli (Durg Devi nd Shetty, 2012). Fifty eight per cent of respondents soked rice for 1-3 hours nd forty two per cent of them soked for period of 4-6 hours. But most of respondents soked for 4-6 hours nd this ws supported by Steinkrus et l., nd Yjurvedy, (1980). In the cse soking of dhl, fifty six per cent of soked dhl for 1-3 hours, forty four percent soked for 4-6 hours. From this dt, ll respondents ground rice to corse consistency, wheres in the cse of dhl, it ws ground to fine consistency to get better product bsed on their texturl ppernce nd sensory prmeters. The soked mss ws ground to mm prticle size 31

52 btter using wet grinder with dequte mount of wter (Blsubrmni et l., 2000). Rtio of ingredients used for idli (5:1) 19% (3:1) 42% (4:1) 39% Soking time of prboiled rice used for idli 42% 58% 1-3 hours 4-6 hours Soking time of blck grm dhl used for idli 1-3 hours 44% 4-6 hours 56% Figure-2: Quntifiction of the consumer dt on the qulity prmeters of idli btter 32

53 Utensils used to store nd mixing of slt in idli btter Tble 2.7 shows tht the type of vessel used for collection of btter, use nd mixing of slt in idli btter fter grinding. Tble-2.7: Utensils used to store nd mixing of slt in idli btter Vessels used (N=2916) Prticulrs Numbers Percentge (%) Aluminium Steel Plstic Use of Slt Totl Before After Mixing of btter Totl Hnd Ldle Totl Thirty three per cent were using stinless steel continers, thirty per cent were using plstic continers nd thirty seven per cent were using luminium vessel for collection nd storge of btter. About fifty four per cent of respondents were using slt before fermenttion nd forty four per cent of them were using slt fter fermenttion. Wheres in mixing, seventy four per cent mix the slt by using their hnd but only thirty three per cent of them mix the slt by using ldle. It is in pr with the dt of (Blsubrmni et l., 2008) tht idli is trditionl fermented brekfst food of South Indi prepred from rice nd blck grm in the blend rtios of 2:1, 3:1, 4:1(v/v) of btter were llowed for fermenttion t 0, 6, 12, 18, 24h by dding 2 per cent of slt. Slt geltinises the protein content in blck grm dhl nd helps in blend with rice btter. Slt cn promote the fermenttion process by inhibiting the growth of undesirble microorgnisms, fvouring the growth of desired microorgnisms nd in some 33

54 cses even dding desirble bcteri to the culturing process. Slt binds wter tightly nd increses the wter-holding cpcity of btter systems (Chngl et l., 1989), lso reported similr results s slt cused decrese in the consistency index nd n increse in the flow behviour index for both ntive nd fermented blck grm flour dispersions Fermenttion time nd storge prctices of fermented idli btter were shown. Tble-2.8 shows the fermenttion time nd storge prctices of idli btter Tble-2.8: Fermenttion time nd storge prctices of fermented idli btter (N=2916) Prticulrs Numbers Percentge (%) Fermenttion time hours hours hours Storge of idli btter Totl Fermented btter Unfermented btter Totl Nerly forty seven per cent of respondents ferment for overnight, twenty five per cent of respondents llowed for 6 hours of fermenttion nd they stored in refrigertor, twenty eight per cent of respondents llowed for 9 hours nd stored in refrigertor for further use. Forty two per cent of respondents stored the fermented btter nd fifty seven percent stored the fresh btter. It ws clerly noted tht, once the btter ws ground, the unfermented btter ws stored for one week, wheres in the cse of fermented btter, it ws stored in refrigertor nd used for three to four dys to hve idli in their brekfst menu for first two dys fter tht it ws used for dos preprtion. As the fermenttion time increses, ph decreses mkes the btter cidic nd sour in tste, hence the btter would not be suitble for idli preprtion. 34

55 Fermenttion is one of trditionl methods of producing nd preserving food (Billings, 1998; Chvn nd Kdm, 1989). Fermenttion of idli btter seems to hve significnt effect on the increse of ll essentil mino cids nd in the reduction of ntinutrients (such s phytic cid), enzyme inhibitors nd fltus sugrs (Steinkrus et l., 1993). As in other indigenous fermented foods, substntil enhncement in the biologicl vlue nd net protein utilistion of dhokl due to fermenttion (Aliy nd Geervni, 1981; Snds nd Hnkin, 1974) Detils of purchse nd usge of commercil idli btter Tble-2.9 represents the detils of purchse of commercil idli btter. This tble explins the purchse, frequency of purchse, usge of commercil idli btter nd tste perception of idli. Tble-2.9: Detils of purchse nd usge of commercil idli btter (N=2986) Prticulrs Numbers Percentge (%) Purchse of commercil idli btter Buying from stlls Not buying Never buying 70 3 Totl Frequency of purchsing commercil idli btter Dily once in week twice in week once in 15 dys once in month Totl Usge of commercil idli btter Idli Both 83 5 Dos Totl

56 Tste perception of idli Home mde Resturnt/hotels Idli from idli btters Totl About fifty five per cent of the households purchse idli btter from stlls nd forty five per cent of them were not buying idli btter from shops. Twenty five per cent of them purchse commercil idli btter dily, thirty per cent of them purchse idli btter once in week, twenty per cent of them purchse twice in week, fifteen per cent of them purchse idli btter once in 15 dys nd ten per cent of them purchse idli btter once in month. Fifty per cent prepre idli from commercil idli btter, forty five per cent of them prepre dos nd five per cent of them prepre both idli nd dos from commercil idli btter. This tble revels tht forty per cent of the households told tht idli from resturnts nd hotels were the best ones when compred with homemde idli. Forty per cent of them perceived tht homemde idli were good nd twenty per cent of the told tht idli mde from commercil idli btter were good One third dily energy (kcl) requirement contributed by stndrd portion of idli Stndrd portion of idli denotes tht 4 idli for dults nd dolscents, 3 idlis for 7-9 yers of children, 2 idlis for 4-6 yers of children nd 1 idli for 1-3 yer, wheres for dos 3 for dults nd dolescents, 2 for 4-9 yers, nd 1 for 1-3 yers. In cse of whet products like chpthi nd poori, 3 for dults nd dolscents, 2 for 4-9 yers, nd 1 for 1-3 yers. For ppm, 3 for dults nd dolescents, for 4-9 yers, nd 1 for 1-3 yers. Foods like pongl, 100gm for dults nd dolscents,60 gm for 4-9 yers,30gm for 1-3 yers. Bred 4 slices of bred for dults nd dolscents,2 slices for 4-9 yers nd 1 slice for 1-3 yers. Tble-2.10 interprets the energy requirement of ll ge groups perceived through the consumption of idli when compred to other brekfst foods. 36

57 Tble-2.10: One third dily energy (Kcl) requirement contributed by stndrd portion of idli Age groups Mn Womn Adolescent boys Adolescent girls Children yrs yrs yrs yrs yrs yrs. 1-3 yrs. 4-6 yrs. 7-9 yrs. Energy (kcl) RDA Energy (kcl) 1/3 rd 773 RDA Idli 258 (33) 258 (41) 258 (35) 258 (28) 258 (26) 258 (39) 258 (33) 258 (32) 65 (18) 134 (30) 194 (34) Dos 207 (27) 207 (33) 207 (28) 207 (23) 207 (21) 207 (31) 207 (27) 207 (25) 69 (19) 138 (31) 103 (18) Chppthi 306 (40) 306 (48) 306 (42) 306 (33) 306 (31) 306 (46) 306 (40) 306 (38) 76 (21) 152 (34) 153 (27) Poori 278 (36) 278 (44) 278 (38) 278 (30) 278 (28) 278 (42) 278 (36) 278 (34) 69 (19) 138 (31) 139 (25) Apm 310 (40) 310 (49) 310 (43) 310 (34) 310 (31) 310 (46) 310 (40) 310 (38) 103 (29) 206 (46) 206 (37) Pongl 207 (27) 207 (33) 207 (28) 207 (23) 207 (21) 207 (31) 207 (27) 207 (25) 69 (19) 138 (31) 138 (24) Bred 245 (32) 245 (39) 245 (34) 245 (27) 245 (24) 245 (37) 245 (32) 245 (30) 61 (17) 122 (27) 122 (22) (Vlues in prentheses indictes percentge) The energy requirement ws met out by idli consumption thn other brekfst foods for reference mn, womn, dolescent boy, dolescent girl, school going nd pre-schoolers were shown. The one third requirement of idli ws higher when compred to tht of dos nd pongl consumption but lmost similr to tht of pm consumption which ws lso fermented cerel nd legume bsed fermented food. Simultneously it ws lesser compred to chptti, puri nd bred consumption. A blnced brekfst should be minly constituted by crbohydrtes, supplying up to 50% of the totl energy. 37

58 One third dily protein (g) requirement contributed by stndrd portion of idli The protein requirement of ll ge groups were ccomplished through by the consumption of idli nd other brekfst foods ws presented in the tble Tble-2.11: One third dily protein (g) requirement contributed by stndrd portion of idli Age groups Mn Womn Adolescent boys Adolescent girls Children yrs yrs yrs yrs yrs yrs. 1-3 yrs. 4-6 yrs. 7-9 yrs. Protein (g) RDA Protein (g) 1/3 rd 20.2 RDA Idli 9.2 (45) 9.2 (50) 9.2 (69) 9.2 (51) 9.2 (45) 9.2 (68) 9.2 (53) 9.2 (50) 2.3 (42) 4.6 (67) 6.9 (71) Dos 7.3 (36) 7.3 (40) 7.3 (55) 7.3 (40) 7.3 (36) 7.3 (54) 7.3 (42) 7.3 (39) 1.8 (33) 3.6 (54) 3.6 (37) Chppthi 10.8 (54) 10.8 (59) 10.8 (81) 10.8 (60) 10.8 (54) 10.8 (80) 10.8 (62) 10.8 (58) 1.8 (33) 3.6 (54) 3.6 (37) Poori 8.8 (44) 8.8 (48) 8.8 (66) 8.8 (49) 8.8 (44) 8.8 (65) 8.8 (51) 8.8 (47) 2.2 (40) 4.4 (66) 4.4 (45) Apm 6.1 (30) 6.1 (33) 6.1 (46) 6.1 (34) 6.1 (30) 6.1 (45) 6.1 (35) 6.1 (33) 2.4 (44) 4.8 (72) 4.8 (49) Pongl 5.8 (29) 5.8 (32) 5.8 (44) 5.8 (32) 5.8 (29) 5.8 (43) 5.8 (33) 5.8 (31) 1.9 (35) 3.8 (57) 3.9 (40) Bred 7.8 (39) 7.8 (43) 7.8 (59) 7.8 (43) 7.8 (39) 7.8 (58) 7.8 (45) 7.8 (42) 1.3 (24) 2.6 (39) 2.6 (27) (Vlues in prentheses indictes percentge) Firly the protein requirement ws stisfied with the consumption of idli when compred to other brekfst foods, though it ws combintion of cerel nd pulse bsed food. In the cse of dults nd dolescents, chptti contributes higher percentge of protein thn idli, but the consumption of chptti is lower in the brekfst menu. Wheres for children, idli contributes higher protein in the cse of chppthi thn pm, which is lso fermented food mde up of cerel 38

59 nd pulse. Ultimtely it proves tht the combintion of cerel nd legume bsed food cn met the demnd of protein requirement thn n individul nutrient bsed food. Being protein clorie rich food it cn help in combting mlnutrition lso, hence it cn be suggested s best brekfst food item for ll ge groups. The outcome of the present study ws supported by Aykroyd nd Doughty (1982) tht idli is rice nd pulse bsed fermented food contributes highest protein content which contributes efficient stiety thn other brekfst foods One third dily ft (g) requirement contributed by stndrd portion of idli The ft requirement for ll ge groups from the consumption of idli ws presented in the tble Tble-2.12: One third dily ft (g) requirement contributed by stndrd Age groups Ft(g) RDA Mn Ft (g) 1/3 rd 8.3 RDA portion of idli Womn yrs. Adolescent boys Adolescent girls Children yrs yrs yrs yrs yrs. 1-3 yrs. 4-6 yrs yrs. Idli 0.55 (7) 0.55 (8) 0.55 (5) 0.55 (4) 0.55 (3) 0.55 (4) 0.55 (4) 0.55 (4) 0.11 (1) 0.33 (4) 0.33 (3) Dos 0.44 (5) 0.44 (7) 0.44 (4) 0.44 (3) 0.44 (3) 0.44 (4) 0.44 (3) 0.44 (4) 0.11 (1) 0.22 (3) 0.22 (2) Chppthi 0.7 (8) 0.7 (11) 0.7 (6) 0.7 (5) 0.7 (4) 0.7 (6) 0.7 (5) 0.7 (6) 0.17 (2) 0.35 (4) 0.35 (4) Poori 0.72 (9) 0.72 (11) 0.72 (6) 0.72 (5) 0.72 (4) 0.72 (6) 0.72 (5) 0.72 (6) 0.18 (2) 0.36 (4) 0.36 (4) Apm 0.45 (5) 0.45 (7) 0.45 (4) 0.45 (3) 0.45 (3) 0.45 (4) 0.45 (3) 0.45 (4) 0.11 (1) 0.22 (3) 0.22 (2) Pongl 0.37 (4) 0.37 (6) 0.37 (3) 0.37 (2) 0.37 (2) 0.37 (3) 0.37 (3) 0.37 (3) 0.09 (1) 0.18 (2) 0.18 (2) Bred 0.7 (8) 0.7 (11) 0.7 (6) 0.7 (5) 0.7 (4) 0.7 (6) 0.7 (5) 0.7 (6) 0.17 (2) 0.35 (4) 0.35 (4) (Vlues in prentheses indictes percentge) Regrding the ft requirement of ll ge groups, idli contins 1/3 rd requirement of RDA from ech mel pttern. When compred to ll other 39

60 brekfst foods, idli hs nominl ft requirement but whet products like chptti nd poori seems to be high in ft requirement. This lso suggests tht idli would be best brekfst food for dults s ft free diet. From the tble-2.10, 2.11 nd 2.12 the energy, protein nd ft vlues of idli hve been compred with other brekfst foods. There ws significnt difference in the energy content of idli when compred with other brekfst foods like (dos, chppthi, poori, pm, pongl nd bred). Though idli contributes more energy thn other foods, since it ws rice nd pulse bsed combintion. The protein content of idli seems to be different when compred to other brekfst foods. The protein content ws more due to the 1/3 rd inclusion of blck grm dhl in idli preprtion which holds 24g of protein per 100g wheres in the cse of ft, there ws megre difference between idli nd other brekfst foods. According to (Teniol nd Odunf, 2001) stemed idli contins bout 3.4% proteins, 20.3% crbohydrte nd 70% moisture. Severl reserchers hve reported tht 10.6 to 60.0% increses in methionine during Indin idli fermenttion (Ro, 1961; Rjlkshmi nd Vnj, 1967; Steinkrus et l., 1967). As methionine is limiting essentil mino cid in legumes, fermenttion gretly improves the protein vlue (Steinkrus, 1985 nd 1996). The mjor functions of the fermenttion include the levening of the btter nd improvement of tste nd nutritionl vlue of idli. Leuconostoc mesenteroides is responsible for the production of CO 2 which results in bout 2 3 times increse in the originl volume of btter (Soni nd Sndhu, 1989). 2.4 SUMMARY AND CONCLUSION Idli being cerel nd legume bsed fermented food is one of the most populr brekfst item prepred nd consumed in Puducherry. But owing to modern lifestyle, the consumers were moving towrds the convenience foods nd other brekfst foods for tste chnge in their lifestyle. Idli being trditionl populr brekfst product cn be enriched with functionl ingredients to provide nutritionl nd helth benefits. 40

61 CHAPTER-3 FORMULATION AND EVALUATION OF QUALITY CHARACTERISTICS OF IDLI 3.1 INTRODUCTION Idli is well known fermented trditionl brekfst food consumed in the Indin subcontinent which is prepred from the blend of prboiled rice nd blck grm dhl. It is unique for its texturl nd sensory ttributes (Steinkrus et l., 1967; Reddy et l., 1981). Idli is prepred from vrious proportions of prboiled rice nd blck grm dhl. The ingredients were soked nd wet ground seprtely with n dequte mount of wter to produce btter of desired consistency. A little mount of slt is dded nd llowed for overnight fermenttion, during the fermenttion period Leuconostoc mesenteroides nd Streptococcus feclis, which is nturlly present in the cerels, legumes nd utensils grow rpidly outnumbering the initil contminnts nd domintes the fermenttion thereby producing lctic cid nd crbon dioxide, which mkes the btter nerobic nd levens the product (Reddy nd Slunkhe, 1980). The fermented btter is stem cooked to mke idli. Severl reserchers hve tried to use different proportions of blck grm to rice for the preprtion of idli (Joseph et l., 1961; Khndwl et l., 1962; Pdhye nd Slunkhe, 1978; Reddy nd Slunkhe, 1980; Blsubrmnin nd Viswnthn, 2007). Replcement or substitution of cerels nd legumes in the formultion of idli cn improve the nutritionl profile nd texturl chrcteristics of the product. Soy ben (Glycine mx), green grm (Phseolus ureus) nd bengl grm (Cicer rietinum) cn be substituted for blck grm dhl. Similrly, Rmkrishnn (1979) found tht whet or mize cn be substituted insted of rice to produce Indin dhokl (Steinkrus, 1983 nd 1996). Comprtively little work hs been conducted towrds the optimiztion of idli (Blsubrmnin nd Viswnthn, 2007). Hence, this work ws imed to study the processing prmeter for formultion of idli nd optimiztion of greens nd legumes in vlue dded idli through texture profile nlysis nd sensory ttributes. 41

62 3.2 MATERIALS AND METHODS Effect of grinding chrcteristics on idli Rice nd blck grm dhl in the rtio of 3:1.18 were soked for 4 hours (Durgdevi nd Shetty, 2012b) nd processed using combintions of grinding (corsely ground prboiled rice with finely ground blck grm dhl; corsely ground prboiled rice with corsely ground blck grm dhl; finely ground prboiled rice with corsely ground blck grm dhl nd finely ground prboiled rice with finely ground blck grm dhl). The texturl profile of idli prepred from these combintions ws ssessed by using texture profile nlyser. The prticle size of the different nture of grinding combintions were nlysed by using prticle size nlyser (Mlvern instruments, MAL , Zetsizer, Version 6.12). The unit s lser bem mesures prticle size distribution using the principle of `Time of Trnsition'. A smll quntity of the freeze dried btter tken in 3.5 ml cuvette cell nd dispersed with deionised wter nd positioned in the lser pth. The smple ws gitted by mgnetic stirrer so tht the prticles do not settle. The cumultive weight in percentge prticle size plots nd the men prticle size were provided by the instruments softwre. About 10 mg of the dried smples of (corsely ground prboiled rice with finely ground blck grm dhl; corsely ground prboiled rice with corsely ground blck grm dhl; finely ground prboiled rice with corsely ground blck grm dhl nd finely ground prboiled rice with finely ground blck grm dhl) were mounted on double dhesive crbon coted tpe on n luminum stub. The smple ws coted with gold using Polron E5001 SEM Coting system. The coted smple ws then viewed under scnning electron microscope nd the microgrphs were viewed, recorded nd downloded Optimiztion of greens nd legumes in vlue dded idli The functionl ingredients were selected bsed on the nutritionl nd functionl property nd ccording to the FAO guidelines (Gopln, 2002) for fortifiction. The selected ingredients for vlue ddition in idli were spinch (Spinch olerce), drumstick leves (Moring oleifer), nd texturized soy 42

63 protein (Glycine mx) nd kidney bens (Phseolus vulgris). The selected greens nd legumes were incorported t the level of 5%, 10%, 15% nd 20% for development of vlue dded idli nmely, idli incorported with Spinch olerce; idli incorported with Moring oleifer leves; idli incorported with texturized soy protein nd idli incorported with Phselous vulgris (with husk nd without husk). In ddition, vlue dded idli ws formulted by replcing blck grm dhl with Phselous vulgris in idli btter preprtion t the rtio of 30%, 40% nd 50%. Tble-3.1: Selection of functionl ingredients Ingredients used for vlue ddition Spinch (Spinch olerce) Drumstick leves (Moring oleifer) Texturized soy protein (Glycine mx) Kidney bens (Phseolus vulgris) Nutritionl benefits Protein, clcium, zinc nd folte, fibre (Lisiewsk, 2009) Crotenoids, iron, clcium, fibre (Ferro, 2005) Protein, fibre, clcium nd iron (Dvis et l., 2005) Protein, fibre, clcium (Shi et l., 2007) Formultion of control nd vlue dded idli i) Formultion of control idli (COI) The prboiled rice (IR 20) nd blck grm dhl (ADT-3vriety) were tken in 3:1.18 rtio, soked for 4h, with 200 ml of wter nd 150 ml of wter nd ground seprtely to corse consistency nd fine consistency nd then mixed together (idli btter). The btter ws left for 12 hours of fermenttion t 30ºC with ddition of 6% slt. The fermented btter ws mixed thoroughly to expel the gs formed due to the relese of crbon-dioxide. The btter ws poured in idli mould, nd stem cooked in idli stemer for 15min. ii) Formultion of vlue dded idli Formultion of vlue dded idli with incorportion of greens nd legumes re presented in the tble-3.2(). 43

64 Tble-3.2(): Composition of rw mterils for formultion of vlue dded idli Rice (g%) Blck grm dhl (g%) Functionl ingredients used (g%) ) Formultion of vlue dded idli incorported with Spinch olerce (SOI) Idli btter ws prepred using rice, blck grm nd Spinch olerce. Spinch olerce ws blnched for 3 minutes nd ground to fine pste ws dded to idli btter in vrying proportions of 5%, 10%, 15% nd 20 % nd left for fermenttion for 8 hours t 30ºC. The btter ws poured in idli mould, nd stem cooked in idli stemer for 15 min. b) Formultion of idli incorported with Moring oleifer leves (MOI) Idli btter ws prepred using rice, blck grm nd Moring oleifer. Fresh Moring oleifer leves ws finely chopped nd dded to fermented idli btter for 12 hours t 30 C t different levels of incorportion viz 5%, 10%, 15% nd 20%. The btter ws poured in idli mould, nd stem cooked in idli stemer for 15min. c) Formultion of idli incorported with texturized soy protein (TSPI) Idli btter ws prepred using rice, blck grm nd texturized soy protein. Texturized soy protein which ws ground to fine pste ws dded to fresh ground idli btter t 5%, 10%, 15% nd 20 % level nd left for fermenttion for 12 hours t 30ºC. The btter ws poured in idli mould, nd stem cooked in idli stemer for 15min. d) Formultion of idli incorported with Phselous vulgris Idli btter ws prepred using rice, blck grm nd Phselous vulgris (with husk nd without husk) (PWOHI nd PWHI). Phselous vulgris which 44

65 ws ground to fine pste ws dded to fresh ground idli btter t 5%, 10%, 15% nd 20% level nd left for fermenttion for 8 hours t 30ºC. The btter ws poured in idli mould, nd stem cooked in idli stemer for 15min. e) Replcement of blck grm dhl with Phselous vulgris in idli btter (PRI) The PRI prepred t rtio of 30%, 40% nd 50% ws crried out keeping the rtio of rice nd blck grm dhl s constnt. The prepred btter is kept for fermenttion for 12 hours t 30ºC. The btter ws poured in idli mould, nd stem cooked in idli stemer for 15min. The formultion of PRI ws presented in the tble-3.2(b). Tble-3.2(b): Composition of rw mterils for replcement of blck grm dhl with Phselous vulgris in idli btter Smple Rice (g/%) Blck grm dhl (g/%) Level of Phselous vulgris used (g/%) Control Functionl idli using Kidney bens Colour Mesurement The colour prmeters of idli were mesured using Hunter Lb colour flex model A (Hunter Assocites lbortory, Reston, VA). Prior to colour mesurements, the instrument ws clibrted with white nd blck clibrtion tile. The colorimeter ws set to *illuminnt condition D65 (medium dylight) nd 10º view ngle stndrd observer. Smples were scnned to determine lightness (L*), red-green ( * ) nd yellow-blue (b*) colour components (Oljide, 2010). The colour ws mesured in CIE(1976) L*, *, b*colour spce. L* is mesure of the brightness from blck (0) to white (100). Prmeter * describes red-green colour with positive *-vlues indicting redness nd negtive *-vlues indicting greenness. 45

66 Prmeter b*describes yellow-blue colour with positive b*-vlues indicting yellowness nd negtive b*-vlues indicting blueness (Good, 2002). As in the work done by (Ronld nd Dniel, 1998) the Chrom vlues were lso clculted s the squre root of the sum of the squred vlues of both * nd b*. The Chrom vlues were clculted by the formul CChrrrrrrrr ( ) 2 + (bb )2 Eqn.1. Where * indictes red to green in colour nd b*yellow to green in colour (Ali, 2008) Texture profile nlysis (TPA) The TPA test consists of compressing 2mm inch of idli two times in reciprocting motion tht imittes the ction of the jw. The idli ws cooled to room temperture nd ws cut into n inch cube using n inch cubic mould s given in plte-2. The texture of ech idli ws nlysed using SMS/75mm compression probe shown in plte-2 in Texture Anlyser (Stble Micro Systems, Surrey, UK) s shown in plte-3. The extr top nd bottom lyers were sliced off to mke the idli fit to the mould. The cut piece ws plced on the hevy duty pltform nd the test speed ws set to 5mm/sec nd the probe compressed 50% of the 12.5mm height of the idli to get the TPA of the idli. Bsed on the force deformtion curves, severl prmeters like dhesiveness, springiness, cohesiveness, chewiness nd resilience cn be clculted. Vlues obtined represent stndrd clcultions of curve ttributes of TPA s described by (Bourne, 1982) nd defined by (Lyon et l., 1999). Plte-2: An inch cubic mould nd SMS/75mm compression probe 46

67 Hrdness is mesured s the pek force during compression in the first cycle. Adhesiveness of idli cn be defined s the negtive force re for the first bite nd represents the work required to overcome the ttrctive forces between the surfce of the cut piece of idli nd the surfce of the probe with which the idli comes into contct, i.e. the totl force necessry to pull the compression plunger wy from the food. Springiness is defined s the height tht idli recovers during the time tht elpses between the end of the initil bite nd the strt of the subsequent bite, usully in TPA the first compression nd second compression. The difference between the first pek nd the second pek in the grph is tken s springiness. Cohesiveness is the rtio of the positive force re during second compression to tht during first compression. Cohesiveness my be mesured s the rte t which the mteril disintegrtes under mechnicl ction. Chewiness is the product of multiple of hrdness, cohesiveness, springiness nd is therefore influenced by the chnge of ny one of these prmeters. Resilience is defined s mesurement of the smple recovers from deformtion in terms of speed nd forces derived. Plte-3: Texture profile nlyser Sensory nlysis of idli The principle of Quntittive Descriptive Anlysis (QDA)is bsed on the bility to trin pnellists to mesure specific ttributes of product in reproducible mnner to yield comprehensive quntittive product description mendble to sttisticl nlysis (Ghosh nd Chttopdhyy, 2012). The pnellists were selected on the bsis of threshold sensitivity test nd trined s 47

68 how to evlute the smple bsed on the desirble nd undesirble prmeters for idli given in the tble-3.3 Tble-3.3: Tool for ssessment of sensory ttributes Sensory ttribute Description Rnge Colour Surfce colour from ple yellow to white Low to high Fluffiness The degree of fluffy ppernce of idli Low to high Compctness The lck of porous nture in the idli Low to high Sponginess The soft feeling obtined by the pnellist while touching the idli Low to high Firmness The rigid nture of idli experienced by the pnellist by touch or bite Low to high Stickiness The dhesiveness of the idli experienced on touch Low to high Fermented rom The chrcteristic rom fter the fermenttion of rice nd dhl Low to high Idli smples were coded nd served to ten pnellists for nlysis s given in plte-4. The desirble prmeters included were colour, fluffiness, sponginess nd fermented rom. The undesirble prmeters included were compctness, firmness nd stickiness. The score crd lso hd n option to give the score for overll qulity of the smple. The pnellists evluted the vlue dded incorported idli which includes SOI, MOI, TSPI, PWHI, PWOHI nd PRI compred with the control idli. The pnel members were given fifteen point rting scle to evlute the idli (Appendix-II). The rnges of the qulity of idli were given by pnellist by mrking line on the rting scle. The mrking in the rting scle ws counted s the score by using mesurement scle. Plte-4: Sensory evlution of idli 48

69 3.2.7 Sttisticl nlysis The results re expressed s mens ±stndrd devi tions of the men of triplicte observtions mde of three prllel extrctions nd determintions. The dt were subjected to, Duncn s multiple rnge test, Dunnets multiple rnge test, using SPSS.Ver.18.0 for colour mesurements, texture profile nlysis nd sensory ttributes. Person s correltion describes between the two vribles nd principl component nlysis ws subjected to texturl profile nd sensory ttribute to nlyse the most importnt vribles in multivrite dt mtrix (Diz nd Nvz, 2003). 3.3 RESULTS AND DISCUSSION Effect of grinding on texturl prmeters Tble-3.4 represents the effect of grinding on texturl prmeters of idli Tble-3.4: Effect of grinding on texturl profile Grinding tretments Hrdness (N) RC+DC ± RC+FD 42.2 b ± RF+DC c ± RF+DF d ± Adhesiveness (N/Sec) b c d ±0.01 ±0.01 ±0.01 ±0.01 Springiness (-) 0.61 ± ± ± ±0.01 Cohesiveness (-) 0.76 ± ± ± ±0.01 Resilience (-) 0.54 ± b ± c ± d ±0.08 F-vlue p-vlue 0.000* 0.000* NS NS 0.001* Mens with different superscripts between columns were significntly different (p<0.05). *indictes significntly different. NS-indictes non-significnt. RC-Corsely ground prboiled rice, DC-Corsely ground blck grm dhl RF-Finely ground rice, DF-Finely ground blck grm dhl. Prmeters with (-) indictes unit less. Results showed tht there ws significnt difference (p<0.05) in the force of the idli prepred from different combintions of different grinding nture of idli btter. The force of corsely ground prboiled rice nd blck grm dhl ws less, becuse there ws no proper mixing of btter tkes plce nd mkes the product firm less. Idli obtined from finely ground prboiled rice nd corsely ground blck grm dhl, finely ground rice nd dhl mkes the product hrder nd thereby the 49

70 force ws lso high, wheres in the cse of corsely ground prboiled rice nd finely ground blck grm dhl provides idli with optimum hrdness nd force when compred to ll other combintions of grinding nture. There ws significnt difference (p<0.05) in the hrdness between these vritions of grinding nture. The dhesiveness of the idli prepred from finely ground rice nd corsely ground dhl ws higher (p<0.05) thn the idli prepred from the corsely ground rice nd finely ground dhl. The dhesiveness ws more for the idli prepred finely ground rice nd corsely ground dhl nd finely ground rice nd dhl. There ws significnt difference between the different ntures of grinding. According to (Ghsemi et l., 2009) dhesiveness depends on the geltiniztion nd more fluidity of rice strch structure in the cooked smples. Though idli is dhesive in nture, to optimize the product minimum dhesiveness cn be considered. In the present study since the btter ws corse ground nd cooking time ws constnt the dhesiveness must be due to the rtio of rice nd dhl nd the qulity of the ingredient. Regrding springiness nd cohesiveness, there ws no significnt difference between the different grinding ntures of idli btter. Springiness depends on the softness of idli which in turn depends on the quntity nd qulity of the blck grm dhl used. The dhl comprises two components globulin nd rbinoglctn which plys vitl role in the texture of idli. The soft texture of idli ws obtined by the fine ground dhl. Therefore the corsely ground rice nd finely ground dhl ws the optimised grinding nture for the preprtion of idli. There ws no significnt difference (p>0.05) in the resilience of the idli prepred from the idli btter obtined from different grinding combintions Prticle size distribution for corsely ground prboiled rice The SEM nd prticle size nlysis were crried out for the four different vritions of grinding of prboiled rice nd blck grm dhl. Figure-3 nd plte-5 showed the prticle size nd SEM of corsely ground rice. 50

71 Figure-3: Prticle size distribution for corsely ground prboiled rice The verge prticle size of the corsely ground rice ws bout 885.6µm. The percentge of intensity of the prticles rnges from %. Plte-5: Scnning electron microgrph for corsely ground prboiled rice The SEM imge shows polygonl ridges of strch molecules in prboiled rice. In corse grinding the strch dmge ws low nd the strch grnule size ws mesured s µm Prticle size distribution for finely ground prboiled rice Figure-4 nd Plte-6 represents the finely ground prboiled rice. Figure-4: Prticle size distribution for finely ground prboiled rice 51

72 The prticle size of the finely ground rice ws bout 837.9µm. The percentges of intensity of the prticles were in the rnge of 6.3% %. Plte-6: Scnning electron microgrph for finely ground prboiled rice The SEM figure observed similr mgnifiction showed tht polygonl ridges were clerly shown nd the finer prticle size proves tht greter strch dmge ws noticed in fine grinding of rice. The strch grnule size of the finely ground rice ws in the rnge of µm. According to (Mukprsirt, 2002) the prticle sizes of rice nd whet flours rnged from 3.6 to µm nd 4.2 to µm, respectively, wheres those of corn flour rnged from 7.1 to µm. Prticle size of oxidized corn strch rnged from 4.2 to 88.0 µm. The men prticle dimeters of rice, corn nd whet flours nd the oxidized strch were 132.8, 107.2, 66.8, nd 17.0 µm, respectively Prticle size distribution for corsely ground blck grm dhl Figure-5 nd Plte-7 illustrtes the prticle size distribution for corsely ground blck grm dhl. Figure-5: Prticle size distribution for corsely ground blck grm dhl 52

73 A similr observtion ws mde with blck grm dhl nd the sme explntion holds good for blckgrm dhl.the verge prticle size of corsely ground blck grm dhlws bout 275.8µm. Plte-7: Scnning electron microgrph for corsely ground blck grm dhl The protein molecules were clerly visible under SEM. Observtion showed tht under similr mgnifiction strch hd higher grnules popultion. The grnule size of the protein molecules of blck grm dhl were in the µm Prticle size distribution for finely ground blck grm dhl Figure-6 nd Plte-8 presents the prticle size distribution for finely ground blck grm dhl. The strches were clerly visible under SEM. Figure-6: Prticle size distribution for finely ground blck grm dhl A similr observtion ws mde with finely ground blck grm dhl nd the verge prticle size of finely ground dhl ws bout 273.8µm. The percentges of intensity of the prticle size distribution were in the rnge of %. 53

74 Plte-8: Scnning electron microgrph for finely ground blck grm dhl The strches were clerly visible under SEM. Observtion showed tht under similr mgnifiction ( 300), S-3400N strch hd higher grnules popultion compred to corsely ground dhl strch. It ws lso noted tht the two strches re morphologiclly irregulr nd the strch grnules were closely formed. The grnule size of the protein molecules of blck grm dhl were in the µm. From the results of texture prmeters nd prticle size distribution it ws found tht the rtio of 3:1.18 of prboiled rice (IR 20) which ws corsely ground nd blck grm dhl (ADT 3) which ws finely ground gve the optimum texture for idli. Fermenttion is normlly fcilitted by protein rich dhl in the presence of crbohydrtes in rice. Hence the durtion of fermenttion of the btter ws finlised to 12 hours t C 30 to obtin des ired qulity idli. However in wet grinding of cerels, the protein mtrix holding the strch is destroyed, relesing the strch from the protein network (Desikchr et l., 1960) reported tht in the cse of wet grinding, the size reduction tkes plce due to the seprtion of the strch grnules from the protein mtrix in which they re embedded. Similrly during prboiling, strch grnules become much hrder due to the hydrotherml tretment necessitting much greter forces for segregtion of strch grnules from the protein mtrix, eventully leding to its greter dmge during wet grinding. Low strch dmge is exhibited only by blck grm dhl or is common with ll types of pulses or legumes. Blck grm contins lot of mucilginous substnces (Susheelmm nd Ro, 1978), which my provide cushioning effect 54

75 to the strch grnules protecting them from greter dmge. The finer the prticle size, the greter ws the strch dmge in both dry nd wet grinding of blck grm s well s rice. Therefore strch dmge is essentil for fermenttion of btter in the trditionl products such s idli nd dos. Therefore, the corsely ground prboiled rice nd finely ground blck grm dhl is found to be the best grinding combintion for the preprtion of idli Colour mesurements The use of CIE colour mesurements provided mens of quntifying colour chnges in control idli nd the vlue dded idli. Lightness (L*), redness (*) nd yellowness (b*), in ddition to Chrom (C*).The colour of product is one of the most importnt properties tht influence the consumer s response to it. The CIE colour mesurements L*, *, b* of colour nd spectrophotometry mesures the mount of light reflected by the smple compred to light reflected from stndrd templte Colour mesurements of idli incorported with Spinch olerce The results of CIE colour nlysis of idli incorported with Spinch olerce were shown in tble-3.5. Tble-3.5: Colour mesurements of idli incorported with Spinch olerce Tretments L* * b* Chrom Control idli e ± ± ± ±0.08 SOI 5% c ± SOI 10% bc ± SOI 15% b ± SOI 20% ± b ±0.01 ±0.01 ±0.01 ±0.04 c d e d ±0.05 d ±0.07 c ±0.21 b ± d ± d ± c ± b ±0.16 Men vlues between coloumns with different lphbets were significntly different, where (p<0.05). SOI-Idli incorported with Spinch olerce. The colour of food is one of the first sensory properties which re perceived by the consumers nd plys n importnt role in the ppernce of the food. Therefore it is esy to explin tht the lower scores for colour re ssocited to lower scores for ppernce. 55

76 The colour ws mesured in terms of CIE L* * (+, redness nd greenness) nd b *(+b, yellowness nd b blueness). The mximum vlue for lightness is 100 indicting white. Therefore decrese in L vlue indictes decrese in whiteness of the product from the control to the SOI. In the sme wy, n increse in the CIE b* vlue indictes tht there is decrese in yellowness in the SOI. The colour of the idli (CIE L*, * nd b*) is given in tble-3.5. The L* nd b* vlue for control smple ws nd respectively. The cceptble rnge of CIE L* vlue of the product is 75 nd bove, nd tht of b* vlues is below 13. This correltes with the sensory evlution. SOI gve lower vlues of L* indictes lesser degree of whiteness, when compred to control. Wheres in the cse of * vlues higher degree of greenness due to incorportion of spinch leves. The L* vlue which correspond to lightness rnged from to indicting the difference in the incorportion of spinch leves pste used in idli btter. The results showed tht the lightness ws better thn SOI becuse the leves ws dded s such in idli btter which mkes the product looks ttrctive nd dds vriety. The vlues of b* indictes yellowness in the idli, which my be due to the incorportion of greens. The chrom vlues re closer to the b* vlues. The intensity of chrom is low for the control idli nd is higher for the SOI. Similrly, Ilky nd Tosun (2004) studied the nlysis of hunter colour dt L, nd b of the chpttis from initil smples to finl smples (fter 12 months of storge) ws crried out. The L nd b vlues of the smples decreses significntly (p 0.05), while vlues increses significntly indicting the smples becomes drker nd the redness of the smples hs been chnged during storge which my be due to the millrd rection between the sugr nd mino cids Colour mesurements of idli incorported with Moring oleifer Tble-3.6 shows the colour mesurements of control idli nd idli incorported with Moring oleifer. The lightness rnged from to

77 Moring leves showing tht the level of incorportion hs n impct on the intense of Chrom of the idli. Tble-3.6: Colour mesurements of idli incorported with Moring oleifer Tretments L* * b* Chrom Control idli e ± 0.22 b ± ± ±0.08 MOI 5% d ± ±0.01 b ± ±0.02 MOI 10% c ±1.94 c ±0.01 b ± ±0.07 MOI 15% b ±0.63 d ±0.02 c ± ±0.96 MOI 20% ±0.68 e ±0.04 d ± ±0.31 Men vlues between columns with different lphbets were significntly different, where (p<0.05), (p<0.01). MOI-Idli incorported with Moring oleifer. The L* vlue of the MOI ws less to control idli i.e. bout The L* vlue for the 5% MOI ws the highest, while the lowest ws the vlue for the 20% of MOI with significnt differences between the 5% to 20% level of incorportion. The * vlue for the MOI products ws in the rnge of 0.02 to The b* vlue rnged from to MOI which indictes yellowness to the product nd there ws no significnt difference between 5% nd 10%, but there ws significnt difference between the control nd the different vritions of the MOI. The colour results were supported by Zhng nd Hmuzu (2004) tht the conversion of chlorophylls in the moring leves to pheophytins during therml processing seemed to be the min reson of the drkening nd the decrese in greenness. The increse in yellowness ws due to the libertion of crotenoids fter 1min. Then degrdtion of crotenoids with incresing the exposure time led to decrese in yellowness. In greement with these results microwving induced significnt decrese of both lutein nd β-crotene. The results re supported with (Roch et l., 1993 nd Ihl et l., 1998) who stted tht the colour chnges from bright green to olive- brown during therml nd microwve processing re cused by the conversion of chlorophylls to pheophytins. 57

78 Colour mesurements of idli incorported with texturized soy protein The mesured colour vlues of control nd TSP idli re given in tble-3.7. The L* vlue of TSP nd control idli products ws between 79 nd 86. The L* vlue for the control idli ws the highest, while the lowest ws the vlue for the 5% to 20% incorportion of TSP idli with significnt differences. Tble-3.7: Colour mesurements of idli incorported with texturized soy protein Tretments L* * b* Chrom Control idli e ± ± ± ±0.08 TSPI 5% d ±0.60 b 1.89 ±0.02 b ± ±0.40 TSPI 10% c ±0.20 c 3.55 ±1.00 c ± ±0.19 TSPI 15% b ±0.17 d 4.02 ±0.11 c ± ±0.02 TSPI 20% ±0.12 e 4.83 ±0.05 d ± ±0.25 Men vlues with different lphbets between columns were significntly different, where (p<0.05), (p<0.01). TSPI-Idli incorported with texturized soy protein. The * vlue for the TSP idli products ws in the rnge of 1.89 to 4.83 which ws higher thn control idli. This vlue ws higher for the TSP idli with significnt differences for the 5% to 20% due to the ddition of soy protein which contributes brown shde to the idli. The b* vlue rnged from to for TSPI nd control products. It ws the lowest for the control idli with the significnt differences. It ws supported by the dt of (Bnks et l., 1997) tht muffins incorported prtilly with deftted soy flour were lighter nd red in colour thn control muffins. (Koc nd Anil, 2007) reported tht L nd b vlues of bred crumb decresed nd vlues incresed with incresing flxseed flour levels in bred formultion. Similr trends were lso proved with the ddition of flxseed in bred, s reported by (Alpsln nd Hyt, 2006) Colour mesurements of idli incorported with Phseolus vulgris (without husk) The colour prmeters of control idli nd PWOHI were presented in the tble-3.8. The L* vlue ws similr to the control idli nd there ws no significnt difference between the vritions nd the control, there ws no significnt 58

79 difference in * between the control nd the 5% level of incorportion of PWOHI, but there ws significnt difference in other vritions from the control. Tble-3.8: Colour mesurements of idli incorported with Phseolus vulgris (without husk) Tretments L* * b* Chrom Control idli b ± PWOHI 5% b ± PWOHI 10% b ± PWOHI 15% ± PWOHI 20% ± b c d ±0.01 ±0.01 ±0.01 ±0.01 ±0.01 b ± ±0.02 c ±0.03 d ±0.02 e ± b ± ± c ± d ± e ±0.04 Men vlues with different lphbets between columns were significntly different, where (p<0.01) (p<0.05). PWOHI-idli incorported with Phseolus vulgris (without husk) The b* vlues indicte tht there ws highly significnt difference between the control nd the other level of incorportions. According to (Guy, 2001) it ws found tht in extruded foods the differences of colour mesurements were due to the sher forces generted during extrusion which ccelerted the chemicl rections between mino cids nd reducing sugrs (millrd rection) tht tke plce during process of extrusion Colour mesurements of idli incorported with Phseolus vulgris (with husk) Tble-3.9 represents the colour mesurements of control idli nd PWHI. PWHI gve L* (lightness) vlue of to from 5% to 20% level of incorportion. Tble-3.9: Colour mesurements of idli incorported with Phseolus vulgris (with husk) Tretments L* * b* Chrom Control idli e ± PWHI 5% d ± PWHI 10% c ± PWHI 15% b ± PWHI 20% ± b ±0.01 d ± c ±0.08 ± c± bc ±0.02 c d e ±0.01 ±0.01 ±0.03 c ± ±0.12 b ± bc ± b ± ±0.15 Men vlues with different lphbets between columns were significntly different, where (p<0.01) (p<0.05). PWHI-Idli incorported with Phseolus vulgris (with husk) 59

80 PWHI gve lower vlues of L* indictes lesser degree of whiteness. This ws due to the strch content nd the colour of the husk. It is observed from the results tht * vlues rnges from 0.57 to 1.51 nd b* vlues rnges from to with significntly different (p<0.01) from the control idli. This ws supported by Snz et.l, (2008) tht no significnt differences were found mong the RS2 btter nd the control btter in ny of the colour prmeters but RS3- nd RS3-b produced significnt increse in both *(redness) nd b* (yellowness) nd there ws significnt decrese in L*(lightness), which reflected drker, browner colour. These differences in the instrumentl prmeters were clerly pprecited to the nked eye nd could be ttributed to the presence of greter mount of reducing sugrs in both RS3 type strches nmely, C* Actistr nd Novelose, which will increse millrd nd crmelising rections Colour mesurements of replcement of blck grm dhl with Phseolus vulgris in idli The colour prmeters of PRI nd control idli were presented in the tble The results clerly shows tht there ws no significnt difference between the control nd 40% replcement in the L*, but there ws significnt difference between the 50% replcement of the PRI nd the control which ws more whiter thn control idli becuse of the strch content of the kidney bens. Tble-3.10: Colour mesurements of replcement of blck grm dhl with Phseolus vulgris in idli Tretments L* * b* Chrom Control idli b ± PRI 30% ± d ± ± ±0.08 ± b ± b ±0.02 PRI 40% b c ± ± c ± c ±0.11 PRI 50% c ± b ± c ± c ±0.01 Men vlues with different lphbets were significntly different, where (p<0.01) (p<0.05). PRI-Replcement of blck grm dhl with Phseolus vulgris in idli. The *vlue rnges from 0.25 to 0.21 nd the control idli ws bout 0.08, the b* vlue of the PRI rnges from to for 30% to 50% of replcement idli when compred to control idli which ws Reltively in

81 study tht bens were processed for C for 45 min nd C for 30 min hd no significnt influence on the colour of processed bens (Bolles et l., 1990). Similrly, López et l., (1991) found tht soking or cooking times ffected the redness (b-vlues), while storge under unfvourble conditions tht would cuse hrd-to-cook bens reduced the L* vlue of bens Texture profile nlysis nd sensory ttributes of control idli nd vlue dded idli Texture profile nlysis Tble 3.11 nd 3.12 represents the scores mong idli texture profile nlysis nd Person correltion coefficients mong instrumentl (TPA) mesures respectively. Tble 3.11: Scores of principl component nd texture profile of idli TPA Prmeters 1st component (75.12*) 2 nd component (24.87*) Hrdness Adhesiveness Springiness Cohesiveness Chewiness Gumminess Resilience *Percentge of vrition explined by the component given in prnthesis. 61

82 Tble 3.12: Person correltion coefficients for texture profile of idli Hrdness Adhesiveness Springiness Cohesiveness Chewiness Gumminess Resilience Hrdness * * * Adhesiveness Springiness * Cohesiveness * Chewiness Gumminess Resilience *Indictes significnt correltion (p<0.05). Figure-7(): Texture profile nlysis of control idli From the figure-7(), it ws observed tht the texture profile nlysis of control idli ws illustrted. The hrdness of the control idli crosses 45.20N, nd the negtive force of dhesiveness shows tht 0.84N/sec. The vlues of springiness nd cohesiveness proves tht the idli ws soft nd consistent which minly depends on the rtio of prboiled rice to blck grm dhl nd the chewiness nd gumminess depends on the clcultion of springiness nd cohesiveness. Resilience proves tht the texture of idli hs good comebck to its consistent fter the compression of the probe. These prmeters prove the texturl prmeters of idli were positive which minly depends on the cidifiction nd levening of the idli btter (Susheelm nd Ro, 1979). It hs been reported by (Soni nd Aror, 2000) tht yests involved in the fermenttion not only contribute towrds gs production, which results in good texture but lso towrds the sensory qulities of the idli. Hrdness ws positively correlted with dhesiveness (r=0.950, p<0.05) nd resilience. There ws negtive correltion of hrdness with springiness, cohesiveness, chewiness nd gumminess. Springiness, cohesiveness nd 62

83 chewiness were significntly correlted mong the prmeters nd gumminess ws positively correlted with chewiness. This ws strongly supported with the influence of clcultion of gumminess nd chewiness. Resilience ws negtively correlted with gumminess, chewiness, cohesiveness nd springiness. Figure-7(b) Principl component nlysis of texture profile of idli Figure 7(b) represents principl component nlysis of texture profile of idli. The principl component nlysis, showed tht springiness, chewiness, cohesiveness nd gumminess were significntly (p 0.05) positively correlted in PC1. PC2 positively correlted with dhesiveness nd hrdness. Resilience ws negtively correlted in PC2, bsed on the principl component results; dhesiveness ws the prime fctor to illustrte idli texture followed by springiness, cohesiveness, chewiness nd gumminess. It ws lso supported by n erlier study (Blsubrmnin nd Viswnthn, 2007) which reported tht firmness ws concluded s the importnt fctor to vlidte the texture of idli followed by chewiness, gumminess, cohesiveness nd springiness Texture profile nlysis of idli incorported with Spinch olerce The texture profile nlysis of control idli nd SOI were compred nd presented in the tble

84 Tble-3.13: Texture profile nlysis of idli incorported with Spinch olerce Tretments Control idli Hrdness(N) ± SOI 5% b ± SOI 10% c ± SOI 15% d ± SOI 20% e ± Adhesiveness (N/sec) b c ±0.50 ±0.04 ±0.10 ±0.06 ±0.04 Springiness (-) 0.87 ± ±0.01 b 0.85 ±0.01 c 0.81 ± ±0.02 Cohesiveness (-) 0.53 ±0.01 b 0.72 ±0.01 c 0.82 ±0.02 d 0.63 ±0.01 e 0.67 ±0.02 Chewiness (-) ±0.9 b ±0.70 c ±0.84 d ±0.48 e ±0.49 Gumminess (-) ± ±0.57 b ±1.00 c ±0.28 d ±0.62 Resilience (-) 0.33 ± ± b ± c ± d ±0.01 All vlues re mens of triplicte determintions± stndrd devition (SD), Men vlues with different superscripts between columns were significntly different where (p,0.05, p 0.01) by using Dunnets multiple rnge tests. Prmeters with (-) like below indictes unit less. SOIidli incorported with Spinch olerce. Figure-8(): Texture profile nlysis of idli incorported with Spinch olerce Hrdness of trditionl idli ws N nd idli prepred with spinch incorported btter fermented for 8 h idli ws 31.82N, for 5% level of incorportion, 35.03N for 10% level of incorportion, 31.60N for 15% level of incorportion, 25.49N for 20% level of incorportion respectively. The TPA of SOI ws given in figure-8(). This vrition in the force is due to the vrition in the level of incorportion of spinch nd fermenttion time of the btter. Higher the force shows tht hrder is the idli. Dunnets multiple rnge test results showed tht the level of incorportion used for SOI is significnt (p<0.05) to the hrdness of the control idli. The dhesiveness of control idli nd idli incorported with Spinch olerce did not hve significnt difference. The dhesiveness of idli vries 64

85 between 0.81 to 0.44N when compred to control idli i.e., bout 0.84N. Adhesiveness should be minimum for idli, if the idli is not sticky. In cse of idli incorported with spinch, s the level of incorportion increses dhesiveness increses, there ws significnt difference (p 0.05) in the 10% nd 20% level of incorportion. The springiness ws mximum for 20% incorportion of spinch, when compred to control idli but 10% of idli incorported with Spinch olerce ws closer to the control idli. The springiness of idli depends on the quntity of the dhl used becuse the soft spongy texture observed in the levened stemed idli mde out of blck grm is due to presence of two components, nmely surfce ctive protein (globulin) nd polyscchride (rbinoglctn) in blck grm (Susheelmm nd Ro, 1974, 1979, 1979b, 1980). The specilty of blck grm in idli preprtion is due to the viscogenic property which helps in the holding of crbon-dioxide developed during fermenttion (Nzni nd Shlini, 2010). The cohesiveness ws mximum for the 5% nd 10% level of spinch incorportion t 8 h fermenttion time. Cohesiveness decreses s the level of incorportion of spinch leves incresed in idli due to high content of fibre which disintegrtes under mechnicl ction. Lower the chewiness softer is the idli. The chewiness of the idli ws 21.06N for the control idli t12h fermenttion time nd for the spinch incorported idli 24.52N for 10% incorportion t 8h of fermenttion time. It is proved by the DMRT tble tht the rtio of rice to blck grm dhl long with 15% of idli incorported with Spinch olerce lso hve significnt impct (p 0.05) on the chewiness of the idli. The resilience vries between 0.31, 0.37, 0.41, 0.46 for 5%, 10%, 15% nd 20% level of incorportion of spinch in idli btter. Lower the resilience vlue shows tht the product cn recover fster from deformtion nd thus proves the firmness of the product due to ddition of spinch. From these results it ws clerly shown tht 10% of idli incorported with Spinch olerce ws nerer to the control idli. 65

86 Tble- 3.14: Scores of principl component nd texture profile of idli incorported with Spinch olerce TPA Prmeters 1 st Component 2 nd Component (79.63*) (20.36*) Hrdness Adhesiveness Springiness Cohesiveness Chewiness Gumminess Resilience *Percentge of vrition explined by the component given in prenthesis. Figure-8(b): Principl component nlysis of texture profile of idli incorported with Spinch olerce The results of the coefficient of correltion between the prmeters nmely hrdness, dhesiveness, springiness, cohesiveness, chewiness, gumminess nd resilience for idli incorported with Spinch olerce of vrying proportions showed tht there existed corresponding correltion between the mentioned prmeters. Therefore incorportion of 10% of idli incorported with Spinch olerce proved to be the best s fr s the texture profile is concerned. The first nd second principl component explined 79.63% nd 20.36%, respectively, of the vrition in the dt. PCA performed with 7 normlized prmeters (Tble 3.14) of the texture profile nlysis of idli, lrge number of vribles re reduced to smller number orthogonl vrible clled principl 66

87 component, which ccounted for the vrince in the dt s whole (Minly 1994). The loding plot of the two first principl components described 70% of the vrince in idli. PCA Figure 8(b) shows tht PC1 ws highly correlted positively with chewiness; springiness nd resilience nd negtive correltion on hrdness, gumminess nd cohesiveness. PC2 ws negtively correlted to dhesiveness. Tble 3.15: Person correltion coefficients for texture profile of idli incorported with Spinch olerce Hrdness Adhesiveness Springiness Cohesiveness Chewiness Gumminess Resilience Hrdness * * 0.971* 0.994* Adhesiveness * * Springiness Cohesiveness * 0.999* Chewiness * 0.932* Gumminess Resilience *Indictes significnt correltion where (p<0.05), (p<0.01). Hence the Person s coefficients of correltion for 10% of idli incorported with Spinch olerce were presented in the tble It ws clerly shown tht dhesiveness nd springiness, were negtively correlted to hrdness, springiness, cohesiveness, chewiness, gumminess nd resilience were negtively correlted to dhesiveness nd hrdness, cohesiveness, chewiness, gumminess nd resilience were strongly positively correlted mong these prmeters Sensory ttributes of idli incorported with Spinch olerce The sensory nlysis of idli were evluted becuse the evlution of different cooked vrieties of idli reveled the wide cceptnce of the conventionl product due to its ttrctive rom, tste nd consistency (Soni nd Sndhu, 1989). The sensory prmeters were studied for the control idli nd SOI. The idli showed lrge difference in the sensory ttributes in reltion to level of incorportion of spinch. The scores given by pnel members were compred with control idli nd presented in tble

88 Tble-3.16: Sensory ttributes of idli incorported with Spinch olerce Tretments Colour Fluffiness Compctness Sponginess Firmness Stickiness Control idli 11.91± b b SOI 5% 9.45± c c SOI 10% 9.25± SOI 15% 7.33± d d ±0.22 ±0.99 ±0.95 ± b ±0.63 ±0.35 ±0.41 ± ± ± ±0.29 b ±0.57 b 8.61 ± ±0.69 c ±0.50 c 8.95 ± ±0.24 d 7.91 ±0.61 d 9.05 ±0.73 b 6.10 ±0.46 Fermented rom ±0.75 b 9.53 ±0.72 c 9.18 ±0.80 d 7.70 ±0.46 Overll qulity ± b ± c ± d ±0.29 e e SOI 20% 5.43± ± c ± e ±0.49 e 9.93 ± c ±0.58 e 7.91 ± e ±0.47 All vlues re mens of triplicte determintions± stndrd devition (SD), Men vlues with different superscripts between columns were significntly different where (p,0.05, p 0.01) by using Dunnets multiple rnge tests. SOI-idli incorported with Spinch olerce. Idli ws fmous for its white colour which depends on the qulity of rice nd dhl. The men scores for the control idli ws 11.91, nd for the idli incorported with Spinch olerce scores low s the incorportion increses from 5% to 20%. This ws due to the colour of the idli which hppens due to the ddition of spinch greens. There ws improvement in the green colour of idli with increse in ddition of spinch s the level of incorportion incresed there ws grdul decrese in brightness of idli colour due to the chlorophyll content of spinch content. As reported erlier (Rmkrishnn, 1979; Rdhkrishnmurthy et l., 1961; Desikchr et l., 1960), texturl property of idli is very criticl from consumer point of view; it must be spongy, soft nd fluffy. The texturl property of idli depends on mny vribles like rw mteril, quntity, soking time, grinding conditions, fermenttion, temperture nd time nd djuncts on qulity of idli (Desikchr et l., 1960; nd Rdh Krishnmurthy et l., 1961). According to Thrnthn nd Mhdevmm (2003), the fluffiness nd sponginess re influenced by the rtio of blck grm dhl nd fermenttion time. The importnt fctors responsible for the texture which includes sponginess, firmness nd stickiness of the idli depends on the strch content of the rice nd blck grm dhl, prt from its energy contribution, nd s result, to the sensory ttributes of idli. It ws reported by (Susheelmm nd Ro, 1979) tht the sponginess of idli is lso due to the presence of surfce ctive proteins clled globulin which mkes fomy nture resulting in the porous structure to the idli nd this porous structure is stbilized even during steming process by the presence of viscogenic mucilginous polyscchride clled rbinoglctn. 68

89 This glutinous nd fom stbilizing properties of ntive polyscchride is specil functionl property of foods prepred from blck grm (Thrnthn et l., 1994). Sme s in the cse of blck grm dhl, spinch greens lso hs mucilginous property which plys mjor role in the texture of idli incorported with Spinch olerce. Idli hs fermented rom due to beneficil bcteri during fermenttion. Lctic cid bcteri contribute to the fermented rom to idli. The flvour of control idli ws compred with idli incorported with Spinch olerce. The flvour ws cceptble for idli incorported with Spinch olerce. The compctness ws high for the idli mde with 20% followed by 15% nd low for the idli mde with 5% level of incorportion. This shows tht the level of incorportion of spinch hve direct impct on the qulity of the product. The results show tht compctness decresed with increse in the level of incorportion of spinch. This mkes fewer chnges in the compctness when compred to control idli. The firmness decresed with increse in blck grm dhl quntity. The negtive prmeter does not insist on the ttributes re not required for the product but should hve moderte effect on the product. When the ttributes such s compctness, firmness nd stickiness were high re generlly disliked by the consumers. The firmness of spinch incorported idli does not differ much, but it ws significntly different (p<0.05) when compred to control idli. It ws reported tht (Durg nd Shetty, 2012) the mylose content ws low when compred to the mylopectin content in the prboiled rice (32%) nd blck grm dhl (17%). Hence the stickiness depends on the rtio of rice nd blck grm dhl nd the incorportion of spinch. An optimum rtio nd fermenttion time cn yield product with desirble stickiness. The men scores of sensory ttributes showed tht idli incorported with different levels of spinch were cceptble to consumers, except those contining 20% of spinch in idli which hd significntly different (p<0.05) between control idli. Fluffiness, sponginess nd firmness were the crucil sensory chrcteristics of idli. Bsed on DMRT 5% of idli incorported with Spinch olerce ws seemed to be best in terms of sensory ttributes. 69

90 Tble-3.17: Scores of principl component nd sensory ttributes of idli incorported with Spinch olerce Sensory ttributes 1 st 2 nd 3 Component Component Component Component Component (44.16*) (27.41*) (16.90*) (7.39*) (4.11*) Colour Fluffiness Compctness Sponginess Firmness Stickiness Fermented Arom Overll Qulity *Percentge of vrition explined by the components given in prentheses. rd 4 th 5 th Figure-9: Principl components nlysis of sensory ttributes of idli incorported with Spinch olerce Bsed on the results of the principl component nlysis it ws found tht five components explined 44.16%, 27.19%, 16.90%, 7.39% nd 4.11% respectively of the vrition in the dt. PCA performed with 8 normlized prmeters in the tble-3.17 of the sensory ttributes of idli, lrge number of vribles re reduced to smller number of hexgonl vrible clled principl component, which ccounted for the vrince in the dt s whole (Minly 1994). It ws presented in figure-9, PC3 ws highly correlted positively 70

91 sponginess, fermented rom nd overll qulity nd negtive correltion on firmness nd compctness on PC1. Tble-3.18: Person correltion coefficients for sensory ttributes of idli incorported with Spinch olerce Colour Fluffiness Compctness Sponginess Firmness Stickiness Fermented Arom Overll Qulity Colour * Fluffiness Compctness Sponginess Firmness Stickiness Fermented Arom Overll Qulity *Indictes significnt correltion where (p<0.05). The coefficient of correltion for 5% of idli incorported with Spinch olerce were presented in the tble-3.18 it ws noted tht there ws positive correltion between the colour, fluffiness nd sponginess (r=0.928). There ws negtive correltion mong the compctness, firmness, stickiness Texture profile nlysis of idli incorported with Moring oleifer Tble-3.19 shows the result of texture nlysis of idli prepred using control nd Moring oleifer enriched btter. Idli hs circulr shpe of pproximtely 7-10cm dimeter depending on the mould size flt with lower nd upper bulging, which mkes the product thicker t the centre (2-4cm) nd tpering towrds periphery (Nish et l., 2005). 71

92 Tble-3.19:Texture profile nlysis of idli incorported with Moring oleifer Tretments Control idli Hrdness (N) ± MOI 5% b ± MOI 10% c ± MOI 15% d ± MOI 20% e ± Adhesiveness (N/sec) b c d e ±0.05 ±0.04 ±0.03 ±0.02 ±0.03 Springiness (-) 0.87 ±0.01 b 0.82 ±0.02 c 1.01 ±0.01 d 0.80 ±0.01 e 0.71 ±0.01 Cohesiveness (-) 0.53 ±0.01 b 0.70 ±0.01 c 0.93 ±0.01 d 0.61 ±0.01 e 0.41 ±0.01 Chewiness (-) d ± ±0.39 b ±0.46 c ±0.42 d ±0.70 Gumminess (-) ±0.6 b ±0.51 c ±0.56 d ±0.37 e ±0.70 Resilience (-) 0.33 ± ± b ± c ± d ±0.01 All vlues re mens of triplicte determintions± stndrd devition (SD), Men vlues with different superscripts between columns were significntly different where (p,0.05, p 0.01) by using Dunnets multiple rnge tests. Prmeters in brckets indicte unit less. MOI-idli incorported with Moring oleifer. Figure-10(): Texture profile nlysis of idli incorported with Moring oleifer Hrdness is mesured s the pek force during compression in the first cycle. Hrdness of control idli ws 45.2N nd idli incorported with Moring oleifer t 5% ws 38.72, 10% ws 38.79, 15% ws nd 20% ws bout 71.17N respectively. These vlues indicted tht the idli incorported with Moring oleifer offered more resistnce to compression s the level of incorportion increses when compred to tht of control. Thus enrichment of idli incorported with Moring oleifer were hrder nd difficult to bite compred to control idli. This is due to the fibre content of Moring oleifer which mkes the product hrder nd the structure of the leves blocks the porous texture of the idli nd thereby mkes the product sticky s the level of incorportion increses. Figure-10() shows the typicl texturl prmeters of the idli incorported with Moring oleifer. Adhesiveness decreses s the level of incorportion increses, springiness decreses for the ddition of Moring leves t 5%, 15%nd 20 % increses for 10% level of incorportion. There is n incresing trend t 5% nd 10% when compred to control, but t 15% nd 20% it ws decresed nd 72

93 cohesiveness did not hve ny significnt difference (p>0.05). Even fter 5% cohesiveness does not withstnds compression, dhesiveness lso increses, thereby the product is sticky it settles in the tongue nd the teeth. Wheres in the cse of chewiness, there is fluctution in the 10% ddition of idli incorported with Moring oleifer nd slowly it decreses s the level of incorportion increses up to 20%. There ws significnt difference (p 0.05) in the gumminess between the different levels of incorportion of Moring oleifer in idli. Resilience increses s the level of incorportion of Moring oleifer increses. From DMRT it ws proved tht there ws significnt difference (p 0.05) in the hrdness, dhesiveness, springiness nd cohesiveness of control idli nd the MOI. Multiple comprisons proved tht there is no significnt difference (p>0.05) between 5% of idli incorported with Moring oleifer leves nd the control idli in chewiness nd resilience prmeters. Tble-3.20: Scores of principl component nd texture profile of idli incorported with Moring oleifer TPA Prmeters 1 st Component 2 nd Component (78.53*) (21.46*) Hrdness Adhesiveness Springiness Cohesiveness Chewiness Gumminess Resilience *Percentge of vrition explined by the component given in prentheses. Figure-10(b) : Principl components nlysis of texture profile prmeters of idli incorported with Moring oleifer 73

94 Tble-3.20 nd figure-10(b) illustrtes the scores between texturl prmeters nd principl component nlysis of idli incorported with Moring oleifer. The first nd second principl component explined 78.53% nd 21.46%, respectively, of the vrition in the texturl dt. PCA performed with 7 normlized prmeters of the texture profile nlysis of idli, lrge number of vribles re reduced to smller number of orthogonl vrible clled principl component, which ccounted for the vrince in the dt s whole dt. The loding plot of the two first principl components described 78% of the vrince in idli TPA PC1 ws highly correlted positively with chewiness; gumminess nd springiness nd negtive correltion with resilience nd hrdness. Cohesiveness ws positively correlted nd dhesiveness ws negtively correlted to PC2. Tble-3.21: Person correltion coefficients for texture profile of idli incorported with Moring oleifer Hrdness Adhesiveness Springiness Cohesiveness Chewiness Gumminess Resilience Hrdness * * 0.985* Adhesiveness * * Springiness Cohesiveness * Chewiness * Gumminess * Resilience *Indictes significnt correltion (p< 0.05, p<0.01). In tble-3.21, the Person s coefficient of correltion were presented nd the results of the coefficient of correltion between the prmeters nmely hrdness, dhesiveness, springiness, cohesiveness, chewiness nd gumminess t different level of dditions existed corresponding correltion between the mentioned prmeters. Therefore incorportion of 15% of idli incorported with Moring oleifer proved to be the best s fr s the texture profile is concerned. In 15% MI, chewiness nd springiness were positively correlted, cohesiveness nd dhesiveness were positively correlted, chewiness (r=0.910) nd resilience (r=0.902) were significntly positively correlted to gumminess. The results were supported by the work done by Blsubrmnin et l., (2007). The gumminess 74

95 ws significntly correlted very positively with chewiness (r=0.995, p<0.01). This is strongly supported with the influence of firmness in the clcultion of gumminess nd chewiness. Therefore 15% of Moring oleifer in idli doesn t ttribute much chnge in the chewiness, wheres the level of percentge increses there is grdul difference in the chewiness due to the soft fibres present in vlue dded idli Sensory ttributes of idli incorported with Moring oleifer Tble 3.22 represents the comprison of the sensory prmeters of control idli nd the Moring idli by using Dunnets multiple rnge tests. The colour of the idli vried with the difference in level of Moring oleifer leves dded in the idli btter fter fermenttion prepred with the ctul ingredients. Tble-3.22: Sensory ttributes of idli incorported with Moring oleifer Tretments Colour Fluffiness Compctness Sponginess Firmness Stickiness Fermented rom Overll qulity Control ± ± ± ± ± ± ±0.75 idli ±0.19 MOI 5% b ±0.12 b ± ±0.17 b ±0.12 b 6.73 ±0.18 b 6.76 ± ± ±0.08 MOI 10% 9.71 c ±0.18 c 9.56 ±0.12 b 7.26 ±0.12 c ±0.12 c 7.23 ±0.15 c 7.26 ± ± ±0.16 MOI 15% 8.51 d ±0.19 d ±0.12 c 7.40 ±0.14 d ±0.26 d 7.28 ±0.11 d 8.21 ±0.30 b 9.35 ± ±0.48 MOI 20% 6.31 e ±0.09 e 6.78 ±0.14 d 8.81 ±0.14 e 7.60 ±0.33 e 9.13 ±0.53 e ±0.61 c 7.45 ± ±0.70 All vlues re mens of triplicte determintions± stndrd devition (SD), Men vlues with different superscripts between columns were significntly different where 0.05, (p p 0.01) by using Dunnets multiple rnge tests. MOI-idli incorported with Moring oleifer. There ws decrese in the scores of the colour of idli with increse in level of incorportion when compred to control idli. The vlue dded idli seems to be scttered green colour in white bsis due to the ddition of Moring Oleifer leves. The fluffiness of idli incorported with Moring oleifer fluctutes s the level of incorportion increses, there is no significnt difference (p>0.05) between the vritions up to 15%, but in 20% there ws sudden decrese in the fluffiness becuse incorportion of higher percentge of leves mkes the product more rigid. In the cse of compctness, there ws no significnt difference (p>0.05) between the control idli nd 5% level of incorportion of MOI. The compctness 75

96 increses s the level of incorportions increses from 10-20%. Regrding sponginess there ws significnt difference between the control idli nd idli incorported with Moring oleifer. As the compctness increses ultimtely sponginess decreses s the level of ddition increses, though the Moring oleifer leves were blnched before ddition it cretes low spongy nture to the product becuse it ws fibre rich food source. The sponginess of idli incorported with Moring oleifer leves there ws significnt difference (p 0.05) between the control nd within the level of incorportions of different percentges. According to (Thrnthn nd Mhdevmm, 2003) prt from its energy contribution, strch content is the mjor fctor which governs the texture of idli nd s result, to the orgnoleptic properties of food. The surfce ctive proteins clled globulin from blck grm dhl nd the polyscchride which is stbilising gent is responsible for the soft nd porous texture of idli. The firmness of control idli ws low when compred to idli incorported with Moring oleifer. There ws grdul increse in the firmness s well in the stickiness s the level of incorportion increses. Becuse s the percentge of greens increse there ws decrese in the percentge of idli btter, therefore the ctul sensoril qulity cn t be mintined once the level goes up. Mukherjee et l.,(1965) nd Rjlkshmi nd Vnj (1967) hve reported tht blck grm nturlly possess L. mesenteroides, nd the gs, cid nd severl voltile compounds re formed during fermenttion which contribute to complex blend of flvours in the products. Chvn nd Kdm (1989) opines tht idli hs n rom of fermenttion process, where s in vlue ddition the nturl fermented rom hs been infused by the flvour of the vlue dded food sources. There ws significnt difference between the control nd different level of incorportion of Moring oleifer leves. The overll qulity of idli incorported with Moring oleifer ws compred with control idli nd it ws shown tht there ws significnt difference between the different level of incorportions nd the control idli. Though the texturl prmeters shows tht it ws ccepted till 10% of level of incorportion 76

97 but sensory prmeters like fluffiness, sponginess, firmness nd fermented rom score more for 5% when compred to 10% level of incorportion. Tble-3.23: Scores of principl component nd sensory ttributes of idli incorported with Moring oleifer Sensory ttributes st 1 Component nd 2 Component rd 3 Component th 4 Component th 5 Component (51.40*) (23.02*) (15.98*) (6.69*) (2.88*) Colour Fluffiness Compctness Sponginess Firmness Stickiness Fermented Arom Overll Qulity *Percentge of vrition explined by the components given in prentheses. Figure-11: Principl components nlysis of sensory ttributes of idli incorported with Moring oleifer Bsed on the results of the principl component nlysis it ws found tht five components explined 44.16%, 27.19%, 16.90%, 7.39% nd 4.11% respectively of the vrition in the sensory profile nlysis. PCA performed with 8 normlized prmeters (Tble 3.23) of the sensory profile nlysis of idli, lrge number of vribles re reduced to smller number of hexgonl vrible clled principl component.it ws presented in figure-11, PC3 ws highly correlted 77

98 positively with fluffiness nd sponginess. Colour nd overll qulity were positively correlted on PC1. Tble-3.24: Person correltion coefficients for sensory ttributes of idli incorported with Moring oleifer Colour Fluffiness Compctness Sponginess Firmness Stickiness Fermented Arom Overll Qulity Colour Fluffiness * Compctness Sponginess Firmness Stickiness Fermented Arom Overll Qulity No significnt correltion Tble-3.24 interprets the coefficient of correltion of the sensory ttributes of 5% MOI. From the tble, it ws shown tht compctness ws positively correlted with fluffiness; sponginess nd fermented rom were positively correlted with fluffiness. It ws lso proved tht fermenttion ws one of the importnt processes to be mintined for the idli btter to yield soft nd spongy idli. According to Desikchr (1960), the rtio of rice nd blck grm dhl with the fermenttion time influences the fluffiness nd sponginess to idli. The fermented rom ws mintined fter the ddition of fresh leves of Moring oleifer in idli without disturbing the sponginess which proves tht the idli incorported with Moring oleifer ws ccepted t 5% by the sensory pnellists becuse of the rom nd the tste of idli when compred to control idli Texture profile nlysis of idli incorported with texturized soy protein Tble-3.25 shows the texture profile of control nd texturized soy protein incorported idli. Idli re circulr shpe of 7 10 cm in dimeter depending on the mould size, with lower nd upper surfce bulging, so the product is thick t centre (2 4 cm) nd tpering towrds its periphery. 78

99 Tble-3.25: Texture profile nlysis of idli incorported with texturized soy protein Tretments Control idli Hrdness (N) ± TSPI 5% b ± TSPI 10% c ± TSPI 15% d ± TSPI 20% e ± Adhesiveness (N/sec) b c d e ±0.05 ±0.02 ±0.01 ±0.01 ±0.06 Springiness (-) 0.87 ±0.01 b 0.80 ±0.01 c 0.91 ±0.01 d 0.92 ±0.01 e 0.81 ±0.01 Cohesiveness (-) 0.53 ±0.01 b 0.82 ±0.01 c 0.83 ±0.01 d 0.93 ±0.01 e 0.91 ±0.01 Chewiness (-) ±0.9 b ±0.25 c ±0.75 d ±0.68 e ±0.35 Gumminess (-) ±0.6 b ±0.09 c ±0.71 d ±0.42 e ±0.33 Resilience (-) 0.33 ± b ± c ± d ± e ±0.01 All vlues re mens of triplicte determintions± stndrd devition (SD), Men vlues with different superscripts between columns were significntly different where (p 0.05, p 0.01) by using Dunnets multiple rnge tests. Prmeters with (-) like below indictes unit less. TSPI-idli incorported with texturized soy protein. Hrdness is mesured s the pek force during compression in the first cycle. Hrdness of control idli ws 45.2N nd TSPI btter fermented for 12h idli ws 38.69N for 5% level of incorportion, 34.68N for 10% level of incorportion, 30.07N for 15% level of incorportion, 38.98N for 20% level of incorportion respectively s shown in the figure-12(). Higher the force shows tht hrder is the idli s the level of incorportion of increses. The dhesiveness of control nd TSPI did not hve significnt difference. Adhesiveness should be minimum for idli, if the idli is not sticky. For texturized soy protein incorportion up to 20% it ws minimum, there ws no significnt difference when compred to control idli. The springiness for control idli ws lesser when compred with the level of TSPI. Both these vritions did not hve significnt difference. The cohesiveness is mximum s the level of incorportion increses from 5% to 20%. The chewiness of the idli ws 21.06N for the control idli nd for the incorported idli the chewiness ws low. There ws no significnt difference in the resilience of the product when compred to control idli. Lower the resilience vlue shows tht the product cn recover fster from deformtion nd thus proves the firmness of the product. It increses s the level of incorportion increses nd 5% level of incorportion ws closer to control. The results of texture profile nlysis were supported by Rekh et l., (2011) tht the vlues of the control idli offered more resistnce to compression thn tht of soy okr fortified idli. Thus the okr substituted smples were softer nd esy to bite compred to control smples (soft texture of idli is desirble qulity). This is due to the microbes present in okr especilly yests, 79

100 which produced CO 2 during nturl fermenttion resulting in softer product nd prtil substitution of blck grm with okr might hve contributed for ccelerted nturl fermenttion. The protein qulity nd foming cpcity of TSP hd positive influence in the texturl prmeters of idli, thereby increses sponginess to the product fter substitution. The coefficient of correltion between the prmeters nmely hrdness, dhesiveness, springiness, cohesiveness, chewiness nd gumminess for the idli incorported with texturized soy protein of vrying proportions showed tht there existed corresponding correltion between the mentioned prmeters. Therefore, incorportion of 5% of texturized soy protein in idli proved to be the best s per the texture profile. Figure-12(): Texture profile nlysis of idli incorported with texturized soy protein Tble-3.26: Scores of principl component nd texture profile of idli incorported with texturized soy protein TPA Prmeters 1 st Component 2 nd Component (82.48*) (17.51*) Hrdness Adhesiveness Springiness Cohesiveness Chewiness Gumminess Resilience *Percentge of vrition explined by the component given in prenthesis. 80

101 Figure-12(b): Principl components nlysis of texture profile prmeters of idli incorported with texturized soy protein Figure-12(b) illustrtes the principl component nlysis which explined the percentge of vrition for PC1 nd PC2 were 82.48% nd 17.51% respectively. PCA performed with 7 normlized prmeters. From the tble 3.26 of the texture profile nlysis of idli, lrge number of vribles re reduced to smller number of orthogonl vrible clled principl component. The loding plot of the two first principl components described 80% of the vrince in idli TPA. PC1 ws highly correlted positively with cohesiveness, resilience nd gumminess. Chewiness nd springiness were negtively correlted to PC1. Hrdness ws negtively correlted in PC2. Tble 3.27: Person correltion coefficients for texture profile of idli incorported with texturized soy protein Hrdness Adhesiveness Springiness Cohesiveness Chewiness Gumminess Resilience Hrdness * * * Adhesiveness * 0.992* 0.960* Springiness * 0.994* 0.923* Cohesiveness * 0.992* Chewiness * Gumminess Resilience *Indictes significnt correltion where (p<0.05, p<0.01). The correltion results of 5% TSPI were presented in the tble The results proved tht dhesiveness, springiness, cohesiveness, chewiness, gumminess nd resilience were negtively correlted with hrdness. Adhesiveness 81

102 ws significntly positively correlted with springiness, cohesiveness, chewiness nd positively correlted with gumminess nd resilience. The results re on pr with n erlier report of Blsubrmnin et l., (2007) tht in Person correltion mtrix, most of the texturl prmeters of idli were positively correlted t (p<0.01 nd p<0.05). The firmness vlue positively correlted with gumminess nd chewiness, which proves the soft nture of idli Sensory ttributes of idli incorported with texturized soy protein The sensory profile of control idli ws compred with idli incorported with texturized soy protein (TSPI) re presented in the tble Tble-3.28: Sensory ttributes of idli incorported with texturized soy protein Tretments Colour Fluffiness Compctness Sponginess Firmness Stickiness Control idli ± ± ± ± ± ±0.29 Fermented rom ±0.75 Overll qulity ±0.19 TSPI 5% b ± b ±0.52 b 7.48 ±0.26 b ±0.48 b 9.40 ±0.23 b 5.03 ±0.81 b ± b ±0.33 TSPI 10% 8.80 c ± c ±0.45 c 8.48 ±0.21 c ±0.70 c ±0.47 c 6.25 ±0.55 c 9.83 ± c ±0.48 TSPI 15% 7.75 d ± d ±0.54 d 9.18 ±0.27 d 8.56 ±0.39 d 8.85 ±0.76 d 4.65 ±0.57 d 8.48 ± d ±0.56 TSPI 20% 6.93 e ± e ±0.67 e ±0.32 e 6.85 ±0.46 e 8.05 ±0.54 e 4.18 ±0.52 e 7.36 ± e ±0.31 All vlues re mens of triplicte determintions± stndrd devition (SD), Men vlues with different superscripts between columns were significntly different where 0.05, (p p 0.01) by using Dunnets multiple rnge tests. TSPI-idli incorported with texturized soy protein. Colour of TSPI ws compred with control idli nd it ws noted tht there ws decrese in the colour of TSPI which ws brown shde in colour. There ws significnt difference in the colour of TSPI nd the control idli. Fluffiness lso decreses s the level of incorportion increses between the vritions of TSPI when compred to control idli. DMRT showed tht there ws significnt difference (p<0.05) in the fluffiness of the developed idli. There ws significnt difference in the compctness of control idli nd the TSPI t different level of incorportions. Compctness of TSPI increses s the level of incorportions increses. There ws significnt difference (p<0.05) between the firmness of the control idli nd the TSPI in ll different vritions. The sponginess ws lso significntly differing from the control idli nd mong the different level of incorportion of TSP in idli. It ws due to the protein qulity 82

103 nd foming cpcity of TSP which hd positive influence in the texturl prmeters of idli, thereby increses sponginess to the product fter substitution. Okk nd Potter (1979) found tht foming property of soy flour ws due to the high protein content. Sme s the blck grm dhl, soy chunks lso hs functionl properties like wter bsorption nd fter fermenttion it becomes soft nd less elstic nd my not ble to hold the crbon dioxide produced. This mkes the incorported idli spongier. In the cse of stickiness, there ws no significnt difference between the control nd the 5% TSPI. Most of the fermented foods improve shelf-life, texture, tste nd rom ws improved becuse of fermenttion. The chnges tht occur during fermenttion depend on the nutrients present in the rw mterils, the unique metbolic bilities of the fermenting microorgnisms nd possible interctions mong ll of these elements (McFeeters, 1988). The fermented rom for the control idli ws good when compred to soy chunk incorported idli, but still it provokes good flvour with miniml level of fortifiction up to 10 per cent. Therefore the cceptble level of fortifiction ws 10% of soy chunk in idli. It hs been reported erlier (Soni nd Aror, 2000) tht yest involved in the fermenttion not only contribute towrds gs production, which results in good texture but lso towrds the sensory qulities of the idli. The difference in sensory qulity of control nd okr contining smples ws significnt in some of the ttributes viz sponginess, sticky, beny, slty nd overll qulity. Nturl fermenttion of okr incorported btter for 10h resulted in idli with more sponginess nd fluffy texture when compred to the control idli which is due to more yest growth when compred to the nturlly fermented btters (Bhrti nd Lxmi, 2008). The ddition of soy okr in idli btter is found to be the most pproprite nd cost effective technique. In report on Ghnin fermented mize dough, significnt reduction in nturl fermenttion time ws seen with the ddition of okr, s result of ccelertion in cid production (Annn et l., 2005). It ws proved tht 5% of TSP idli seems to be best in terms of Dunnets multiple rnge test. 83

104 Tble-3.29: Scores of principl component nd sensory ttributes of idli incorported with texturized soy protein nd Sensory 1 st Component Component Component Component Component ttributes (41.82*) (30.95*) (13.01*) (12.61*) (1.58*) Colour Fluffiness Compctness Sponginess Firmness Stickiness Fermented Arom Overll Qulity rd *Percentge of vrition explined by the components ws given in prentheses. th th Figure-13: Principl components nlysis of sensory ttributes of idli incorported with texturized soy protein Bsed on the results of the principl component nlysis it ws found tht five components explined the percentge of vrince ws 41.82, 30.95, 13.01, nd 1.58 respectively. PCA performed with 8 normlized prmeters in tble-3.29 of the sensory profile nlysis of idli, lrge number of vribles re reduced to smller number of hexgonl vrible clled principl component. It ws presented in figure-13, PC3 ws highly correlted positively sponginess nd 84

105 fluffiness were closely correlted to ech other fermented rom nd overll qulity nd negtive correltion with firmness on PC1. Tble-3.30: Person correltion coefficients for sensory ttributes of idli incorported with texturized soy protein Colour Fluffiness Compctness Sponginess Firmness Stickiness Fermented Arom Overll Qulity Colour Fluffiness Compctness Sponginess Firmness Stickiness Fermented Arom Overll Qulity No significnt correltion. The Person s correltion of coefficient ws presented in the tble-3.30 which determines the best prmeters in the sensory prmeters. There ws positive correltion between the firmness, sponginess nd the fluffiness which depend on the soft nd spongy texture of the product. Compctness, stickiness were negtively correlted with sponginess, fluffiness nd firmness. This ws supported by (Durg nd Shetty, 2012b) tht idli prepred from rice nd blck grm dhl in the rtio of 3:1.475 ws optimised by response surfce methodology nd principl component nlysis ws performed to show the desirble sensory ttributes like sponginess nd fluffiness followed by sourness nd fermented rom were closely correlted to experimentl design point 6. On the other hnd, design points 5, 1 nd 2 were closely correlted with undesirble sensory ttributes like firmness, compctness nd stickiness for the sme smple. From the nlysis, it ws found tht PCA is powerful technique which cn discriminte the smples nd ttributes within the dt mtrix, depending upon their inter reltionships. 85

106 Texture profile nlysis of idli incorported with Phseolus vulgris (without husk) Tble-3.31 interprets the comprison of texture profile nlysis of control idli nd of idli incorported with Phseolus vulgris (without husk) Tble-3.31: Texture profile nlysis of idli incorported with Phseolus vulgris (without husk) Tretments Control idli PWOHI 5 % PWOHI 10% PWOHI 15% PWOHI 20% Hrdness (N) ± b ± c ± d ± e ± Adhesiveness (N/sec) b c d e ±0.05 ±0.07 ±0.06 ±0.26 ±0.06 Springiness (-) 0.87 d ±0.01 b 0.81 ± ±0.01 c 0.93 ±0.02 d 0.87 ±0.01 Cohesiveness (-) 0.53 ± ±0.01 b 0.57 ± ±0.01 c 0.44 ±0.01 Chewiness (-) ±0.9 b ±0.43 c ±0.44 d ±0.61 e 9.95 ±0.50 Gumminess (-) ±0.6 b ±0.76 c ±0.39 d ±0.40 e ±0.40 Resilience (-) 0.33 ± b ± c ± d ± e ±0.01 All vlues re mens of triplicte determintions± stndrd devition (SD), Men vlues with different superscripts between columns were significntly different where (p 0.05) by using Dunnets multiple rnge tests. Prmeters with (-) like below indictes unit less. PWOHI - idli incorported with Phseolus vulgris (without husk). The results showed tht there ws significnt difference in the hrdness between the control idli nd of idli incorported with Phseolus vulgris (without husk), s the level of incorportion increses hrdness decreses, becuse the incorportion of Phseolus vulgris (without husk) mkes idli slimy nd ws esy for puncture. Adhesiveness showed tht there ws significnt difference between the control idli nd of idli incorported with Phseolus vulgris(without husk) between 5%, 10%, 15% nd 20% level of incorportion where (p<0.05). Lower the negtive force higher the stickiness, mong the level of incorportions, 15% of of idli incorported with Phseolus vulgris (without husk) seems to be nerer with the control. Regrding the springiness, Dunnets multiple rnges showed tht 5% nd 15% of of idli incorported with Phseolus vulgris (without husk) were significntly different from the control idli, wheres in the cse of 10% nd 20% there ws no significnt difference (p>0.05) between the control idli. Cohesiveness ws significntly different between the control idli nd of idli 86

107 incorported with Phseolus vulgris (without husk) especilly in the cse of 10% nd 20% (p<0.05) respectively. There ws significnt difference in the chewiness of control idli nd idli incorported with Phseolus vulgris (without husk) t different level of incorportions. The chewiness decreses from the control idli to the different level of incorportions, becuse the Phseolus vulgris (without husk) pste ws finely ground which mkes the idli slimier nd thereby it lessens the chewiness. There ws significnt difference in the gumminess between the vritions nd the control idli. Resilience lso increses from the control idli to ll the different level of incorportions nd the differences between the control nd the vritions were differing significntly. The texturl profile of of idli incorported with Phseolus vulgris (without husk) depends on the globulins nd lbumins in its mino cid composition. It ws lredy estblished by Susheelmm nd Ro (1979) tht the surfce ctive ingredient clled globulin plys vitl role in the fom forming nd thereby provides porosity nd soft texture of idli. Similrly the kidney bens contins 75S globulins s reported by (Si-Ut et l., 2009) which imprts mjor role in the soft texture of idli incorported with Phseolus vulgris (without husk). Tble-3.32: Scores of principl component nd texture profile of idli incorported with Phseolus vulgris (without husk) TPA 1 st Component 2 nd Component Prmeters (72.24*) (27.75*) Hrdness Adhesiveness Springiness Cohesiveness Chewiness Gumminess Resilience *Percentge of vrition explined by the component given in prenthesis. 87

108 Figure-14: Principl components nlysis of texture profile of idli incorported with Phseolus vulgris (without husk) The first nd second principl component explined 72.24% nd 27.75% respectively, of the vrition in the dt. PCA performed with 7 normlized prmeters (Tble 3.32) of the texture profile nlysis of idli. The loding plot of the two first principl components described 70% of the vrince in idli TPA (Figure 14). PC1 ws highly correlted positively with springiness nd negtive correltion on chewiness, cohesiveness nd hrdness, gumminess nd cohesiveness. PC2 ws strongly correlted with resilience nd dhesiveness. Bsed on Person s coefficient of correltion, dhesiveness ws positively correlted with chewiness nd it ws significntly correlted t 5% level of incorportion, in 10% PWOHI the chewiness ws significntly correlted with cohesiveness. At 15%, PWOHI dhesiveness ws positively correlted with springiness, wheres in the cse of 20% cohesiveness ws significntly correlted (p<0.05) to gumminess with regression vlue of Tble-3.33: Person correltion coefficients for texture profile of idli incorported with Phseolus vulgris (without husk) Hrdness Adhesiveness Springiness Cohesiveness Chewiness Gumminess Resilience Hrdness * * Adhesiveness * Springiness * Cohesiveness * 0.997* Chewiness * Gumminess Resilience *Indictes significnt correltion where (p<0.05). 88

109 The coefficient of correltion for PWOHI between the texturl prmeters nmely hrdness, dhesiveness, springiness, cohesiveness, chewiness nd gumminess t different level of dditions existed corresponding correltion between the mentioned prmeters. Therefore incorportion of 10% of of idli incorported with Phseolus vulgris (without husk) proved to be the best s fr s the texture profile is concerned. It ws shown in the tble-3.33 tht the 10% of idli incorported with Phseolus vulgris (without husk) describes the texturl interreltionship mong the prmeters. Springiness, cohesiveness, chewiness nd gumminess were positively correlted. Resilience, gumminess nd dhesiveness were negtively correlted. The texturl property of of idli incorported with Phseolus vulgris (without husk) depends on the globulin frction of kidney ben which hs foming properties, wter holding properties s well s geltion property. This cn blend with rice nd dhl nd interct with protein frctions of dhl nd mkes the product nutritious nd gives pproprite texture to the idli Sensory ttributes of idli incorported with Phseolus vulgris (without husk) The sensory ttributes s shown in tble-3.34 were studied for the idli mde from the prboiled rice nd blck grm dhl with husk removed fter soking with the optimised rtios nd then the Phseolus vulgris without husk pste ws incorported t vrious levels nd mintined t sme fermenttion time. Tble-3.34: Sensory ttributes of idli incorported with Phseolus vulgris (without husk) Tretments Colour Fluffiness Compctness Sponginess Firmness Stickiness Control idli PWOHI 5% PWOHI 10% PWOHI 15% PWOHI 20% ± b ± c ± d ± e ± d e b c ±0.22 ±0.67 ±0.31 ±0.65 ± ± ±0.37 b 7.13 ±0.64 c 8.78 ±0.38 d ± ±0.14 b ±0.95 c ±0.66 d 8.85 ±0.37 e 7.98 ± ±0.16 b 8.61 ±0.65 c 8.73 ±0.36 d ±0.45 e ± ± ± ±0.70 b 6.01 ±0.76 c 7.98 ±0.40 Fermented Arom ± ± ±0.62 b 8.88 ±0.59 c 7.90 ±0.53 All vlues re mens of triplicte determintions ± stndrd devition (SD), Men vlues with different lphbets between columns were significntly different (p<0.05), by using Dunnets multiple rnge tests. PWOHI- idli incorported with Phseolus vulgris (without husk). Overll Qulity ± b ± c ± d ± e ±

110 The idli showed lrge difference in the sensory ttributes in reltion to the level of incorportion which is supported by the study done by Ghosh nd Chttopdhyy (2011). The chnges during fermenttion ffect the physicl properties like ppernce, texture, rom, flvour nd overll cceptbility nd these prmeters re vitl to ssess the cceptbility of the product in the consumer point of view. Tble-3.34 shows the score given by pnel members for desirble prmeters. Colour is the bsic sensory prmeter of idli. Idli is fmous for its white colour which depends on the qulity of rice nd blck grm dhl. Colour of the vlue dded idli decreses s the incorportion of Phseolus vulgris without husk in idli increses. Fluffiness ws lmost similr t 5%, 10% nd 15%, 20% of of idli incorported with Phseolus vulgris (without husk) respectively when compred to control idli. It ws lredy known tht the fluffiness nd sponginess depends on the proportion of the rice nd blck grm dhl used for the preprtion of idli. Compctness lso increses from 5% to 20% of of idli incorported with Phseolus vulgris (without husk) when compred to control idli. The difference ws significnt t (p<0.05). As the incorportion increses the idli becomes hrd nd mkes more compct. Sponginess ws decresed from 5% level of incorportion to 20% level of incorportion when compred to control idli, becuse ddition of PWOH pste in idli btter cn t be interlocked with the protein structure of the blck grm dhl btter only it cn blend with the idli btter nd thereby chnges the consistency of the idli btter which reflects the texturl properties of idli. The firmness of the of idli incorported with Phseolus vulgris (without husk) increses becuse of the wter holding cpcity of the kidney ben mkes the idli firmer s the ddition increses in idli. There ws significnt difference mong the vritions nd the control idli (p<0.05). Fermented rom of the idli incorported with Phseolus vulgris (without husk) ws 10.3 for 5%, 11.2 for 10%, 8.88 for 15% nd 7.9 for 20%. There ws n incresing trend followed by decresing trend. Fermenttion of btter by inoculting the ingredients with individul yests nd in combintion with L.mesenteroides revels tht yests contributes not only to gs production, resulting in good texture, but lso towrds sensory qulities. The higher ctivity of 90

111 mylses, levels of B vitmins nd free mino cids ttined in yest-enriched fermenttions suggest the positive contribution of yests to these constituents (Venktsubbih et l., 1984, nd 1985). It cn be sid tht even if the yests re not essentil for the levening of idli btter, they re certinly importnt for the desirble sensory qulities nd on nutritionl grounds. The overll qulity of idli incorported with Phseolus vulgris (without husk) scores were 10.21, 11.01, 9.00 nd 7.68 for 5%, 10% 15% nd 20% respectively. When compred to the control idli, 10% of idli incorported with Phseolus vulgris (without husk) ws considered to be the best out of the other level of incorportions. Tble-3.35: Sensory ttributes Scores of principl component nd sensory ttributes of idli incorported with Phseolus vulgris (without husk) st 1 Component (45.63*) nd 2 Component (26.18*) rd 3 Component (15.98*) th 4 Component (10.01*) th 5 Component (2.18*) Colour Fluffiness Compctness Sponginess Firmness Stickiness Fermented Arom Overll Qulity *Percentge of vrition explined by the components given in prentheses. Figure-15: Principl components nlysis of sensory ttributes of idli incorported with Phseolus vulgris (without husk) 91

112 Bsed on the results of the principl component nlysis it ws found tht five components extrcts the percentge of vrince for the sensory profile prmeters were 36.79%, 28.24%, 16.15%, 11.49% nd 7.30%. PCA performed with 8 normlized prmeters (Tble-3.35) of the sensory ttributes of idli, lrge number of vribles re reduced to smller number of hexgonl vrible clled principl component, which ccounted for the vrince in the dt s whole.it ws presented in figure-15, PC3 ws highly correlted positively sponginess, fermented rom nd fluffiness overll qulity nd compctness were lso closely relted to ech other. Firmness nd stickiness were positively nd negtively correlted on PC1. Fluffiness ws the prime fctor for the selection of the optimised product i.e. 10% of idli incorported with Phseolus vulgris (without husk). Tble-3.36: Person correltion coefficients for sensory ttributes of idli incorported with Phseolus vulgris (without husk) Colour Fluffiness Compctness Sponginess Firmness Stickiness Fermented Arom Overll Qulity Colour Fluffiness Compctness Sponginess Firmness Stickiness Fermented Arom Overll Qulity No significnt correltion. The correltion ws performed in the tble-3.36 to nlyse the interreltionship of the sensory ttribute of the 10% level of incorportion of PWOH. Compctness ws positively correlted with fluffiness, firmness, fermented rom nd overll qulity. There ws negtive correltion between the fluffiness nd sponginess, sponginess nd firmness. 92

113 Texture profile nlysis of idli incorported with Phseolus vulgris (with husk) The tble-3.37 represents the comprison of Dunnets multiple rnge test of texture profile nlysis of control idli nd idli incorported with Phseolus vulgris with husk. Tble-3.37: Texture profile nlysis of idli incorported with Phseolus vulgris (with husk) Tretments Control idli Hrdness (N) ± PWHI5% b ± Adhesiveness (N/sec) b ±0.05 ±0.01 Springiness (-) 0.87 ±0.01 b 0.98 ±0.01 Cohesiveness (-) 0.53 ± ±0.01 Chewiness (-) ±0.9 b ±0.42 Gumminess (-) ±0.6 b ±0.38 Resilience (-) 0.33 ± b ±0.01 PWHI idli 10% c ±0.84 c 0.44 ±0.15 b 0.97 ±0.01 b 0.76 ±0.01 c ±0.51 c ± ±0.01 PWHI idli 15% d ±0.97 d 0.77 ±0.14 c 0.78 ±0.01 c 0.46 ±0.01 d ±0.36 d ± ±0.01 PWHI idli 20% e ±0.65 e 0.66 ±0.02 d 0.66 ± ±0.01 e ±0.59 e ± ±0.01 All vlues re mens of triplicte determintions± stndrd devition (SD), Men vlues with different superscripts between columns were significntly different where (p 0.05, p 0.01) by using Dunnets multiple rnge tests. Prmeters with (-) like below indictes unit less. PWHI- idli incorported with Phseolus vulgris (with husk). Hrdness of control idli differs from the idli prepred from incorportion of PWH. There ws significnt difference (p<0.05) between the control idli nd the different vritions of idli incorported with Phseolus vulgris with husk. As the level of incorportion increses the hrdness lso increses though it ws dded with husk mkes the idli firm nd rigid. Springiness is defined s the height tht idli recovers during the time tht elpses between the end of the initil bite nd the strt of the subsequent bite, usully in TPA the first compression nd second compression. When compred to control idli, mximum springiness ws noticed t 5% nd 10% level of incorportion nd t 15% nd 20% it decreses, 10% of idli incorported with Phseolus vulgris (with husk )ws more cohesive nd there ws fluctution in the chewiness nd gumminess in 5%, 10%, 15% nd 20% level of incorportions. The difference ws significnt in cse of both the gumminess nd chewiness. It ws lredy known tht s the level of ddition of fibre increses the product becme chewier. Therefore in 10% level of incorportion in idli 93

114 becme chewy. Resilience ws mximised fter the ddition of PWH in idli when compred to control idli. Tble-3.38: Scores of principl component nd texture profile of idli incorported with Phseolus vulgris (with husk) 1 st Component 2 nd Component (64.66*) (35.33*) Hrdness Adhesiveness Springiness Cohesiveness Chewiness Gumminess Resilience *Percentge of vrition explined by the components ws given in prentheses. Figure-16: Principl components nlysis of texture profile of idli incorported with Phseolus vulgris (with husk) Figure-16 illustrtes the principl component of texturl profile prmeters of PWHI. The percentge of vrince extrcted for PC1 nd PC2 were 64.66% nd 35.33%. PC1 ws highly correlted positively with chewiness; springiness nd hrdness nd negtive correltion on gumminess nd dhesiveness. PC2 ws negtively correlted to cohesiveness nd resilience. 94

115 Tble 3.39: Person correltion coefficients for texture profile of idli incorported with Phseolus vulgris (with husk) Hrdness Adhesiveness Springiness Cohesiveness Chewiness Gumminess Resilience Hrdness * * * Adhesiveness Springiness Cohesiveness * Chewiness Gumminess * Resilience *Indictes significnt correltion where (p<0.05). Tble-3.39 represents the Person s coefficient of correltion mong the different vritions of PWH idli shows tht there ws positive correltion between the hrdness, dhesiveness nd springiness nd negtively correlted between the hrdness with cohesiveness, chewiness nd gumminess. There ws significntly negtive correltion between dhesiveness nd gumminess t 5% level of incorportion. In 10% level of incorportion there ws negtively correlted with hrdness nd cohesiveness with regression vlue of At 15% dhesiveness ws positively correlted with hrdness nd chewiness ws positively correlted with gumminess, wheres in 20%there ws significnt positive correltion in dhesiveness to cohesiveness, springiness to gumminess (p<0.001) nd gumminess to springiness (p<0.001). Gumminess ws strongly positively correlted to hrdness (r=0.995), nd strongly negtively correlted to cohesiveness (r=0.989). Idli incorported with PWH, showed corresponding correltion between the prmeters nmely hrdness, dhesiveness, springiness, cohesiveness, chewiness nd gumminess. Therefore incorportion of 10% of Phseolus vulgris with husk in idli proved to be the best s fr s the texture profile is concerned. The polyscchride in blck grm is chrcterized s rbinoglctn, which stbilizes the soft porous texture of idli. The rbinoglctn nd gur gum re speculted to hve similrity in their primry structure (Susheelmm nd Ro, 1978). The stbiliztion of fom is very importnt with respect to idli texture. An importnt wy to stbilize the fom is through the formtion of rigid system by mens of crystlliztion, denturtion or geltiniztion of the 95

116 continuous phse. Hydrocolloids re very effective functionl gents in mking stble fom products. They ct s whipping gents to permit ertion nd formtion of fom, nd then ct to stbilize the interfcil film nd thus prevent the lekge of ir nd collpse of the structure (Glicksmn, 1986). Addition of 0.1% pre-swollen xnthn to instnt idli btter is known to give desirble idli texture (Thkur, Prsd nd Rstogi, 1995). Like blck grm dhl, kidney ben hs foming cpcity nd mkes the idli consistent nd therefore the cohesiveness ws correlted to resilience Sensory ttributes of idli incorported with Phseolus vulgris (with husk) The sensory evlution of idli incorported with Phseolus vulgris (with husk) ws compred with control idli nd the results of DMRT were shown in the given tble Tble-3.40: Sensory ttributes of idli incorported with Phseolus vulgris (with husk) Tretments Colour Fluffiness Compctness Sponginess Firmness Stickiness Control idli PWHI 5% PWHI 10% PWHI 15% PWHI 20% ± ± ± ± b ± b± b ± ± c ± c ± d± d ± e ± e ± ±0.48 b ±0.70 c 9.71 ±0.88 c ±0.85 d 8.40 ±0.36 e 7.06 ± ±0.16 b 8.20 ±0.55 c 9.01 ±0.62 d ±0.70 e ± ±0.29 b 3.75 ± ± ± ±0.58 Fermented rom ± ± ±0.69 b 9.48 ±0.51 c 8.28 ±1.01 All vlues re mens of triplicte determintions± stndrd devition (SD), Men vlues with different superscripts between columns were significntly different where 0.05) (p by using Dunnets multiple rnge tests. PWHI- idli incorported with Phseolus vulgris (with husk). Overll qulity ± b ± c ± d ± e ±0.53 The sensory evlution represents the colour, fluffiness, compctness, sponginess, firmness, stickiness, fermented rom nd overll cceptbility of control idli nd idli incorported with Phseolus vulgris (with husk). The men scores of colour of idli incorported with Phseolus vulgris (with husk) t 5% - 20% were in the rnge of nd the scores were lesser thn the control idli. There ws no significnt difference mong the colour scores of PWHI nd the control idli. 96

117 The fluffiness nd sponginess of the control idli ws higher nd the scores were bout 13.3 nd 13.6 respectively, wheres in the cse of idli incorported with Phseolus vulgris (with husk) the fluffiness nd sponginess decreses which depends upon the rtio nd qulity of the ingredients used in the preprtion of idli nd the fermenttion time which ws being mintined for idli btter. For 5% nd 10% of idli incorported with Phseolus vulgris with husk it ws more when compred to higher level of incorportions nd the difference mong the vritions were significntly different (p<0.05). The compctness ws incresed in the PWHI when compred to control idli nd the firmness incresed thn the control idli. The scores of compctness, firmness nd stickiness were higher for 15% nd 20% which indirectly proves tht these levels of incorportions were not ccepted by the pnellists. Rice with high wter binding cpcity normlly yields soft texture cooked rice (Mohptr nd Bl, 2006). An optimum rtio nd fermenttion time cn yield product with desirble stickiness. Fermented rom ws similr up to 10% of idli incorported with Phseolus vulgris (with husk) to control idli nd it decresed s the level of incorportions increses to 20%. Overll qulity of control idli ws 13.6 nd for the vritions it ws decresed from the control idli. On compring the mens of the colour, fluffiness, sponginess, fermented rom nd overll qulity it ws shown tht 5% level of idli incorported with Phseolus vulgris (with husk) ws proved to be the best in terms of sensory profile. Tble-3.41: Scores of between principl component nd sensory ttributes of idli incorported with Phseolus vulgris (with husk) Sensory 1 st Component nd 2 Component rd 3 Component th 4 Component 5 Component ttributes (45.63*) (26.18*) (15.98*) (10.01*) (2.18*) Colour Fluffiness Compctness Sponginess Firmness Stickiness Fermented Arom Overll Qulity *Percentge of vrition explined by the component given in prenthesis. 97

118 Figure-17: Principl components nlysis of sensory ttributes of idli incorported with Phseolus vulgris (with husk) Bsed on the results of the principl component nlysis it ws found tht five components explined the 45.63%, 26.18%, 15.98%, 10.01% nd 2.18% of vrince performed in PCA ws given in the tble-3.41 for the 8 prmeters of sensory ttributes of PWHI. It ws presented in figure-17. PC3 ws highly correlted positively firmness nd overll qulity nd negtive correltion of sponginess nd colour. Compctness, fluffiness, stickiness nd overll qulity sticks on the PC1. The fermented rom nd the overll qulity were considered to be the prime fctors for the selection of the 5% of idli incorported with Phseolus vulgris (with husk). Tble-3.42: Person correltion coefficients for sensory ttributes of idli incorported with Phseolus vulgris (with husk) Color Fluffiness Compctness Sponginess Firmness Stickiness Fermented Arom Overll Qulity Color Fluffiness Compctness Sponginess Firmness Stickiness Fermented Arom Overll Qulity No significnt correltion. 98

119 Tble 3.42 represents the Person s coefficient of correltion ws nlysed for the 5% incorportion of PWHI to judge the inter reltionship between the sensory prmeters. Fermented rom ws positively correlted with overll qulity of the PWHI with regression vlue of Stickiness, compctness nd firmness were positively correlted. From this nlysis it ws found tht Phseolus vulgris ws fermented with idli btter to yield desirble fermented rom for the product which scores more for the overll qulity of the product mong the vritions. Due to the functionl properties of lbumin nd globulin contents of Phseolus vulgris, it is potentil for the development of different food products Texture profile nlysis of blck grm dhl replced with Phseolus vulgris (without husk) in idli The texture profile nlysis of idli prepred with blck grm dhl replced with Phseolus vulgris ws compred with control idli were shown in the given tble-3.43 by using Dunnets multiple comprison test nd figure-18(). Tble-3.43: Texture profile nlysis of blck grm dhl replced with Phseolus vulgris (without husk) in idli Tretments Control idli Hrdness (N) ± Adhesiveness (N/sec) ±0.05 Springiness (-) 0.87 ±0.01 Cohesiveness (-) 0.53 ±0.01 Chewiness (-) ±0.9 Gumminess (-) ±0.6 Resilience (-) 0.33 ±0.01 PRI 30% b ± b ±0.04 b 0.93 ±0.01 b 0.63 ±0.01 b ±0.26 b ± b ±0.01 PRI 40% c ± c ±0.11 c 0.91 ±0.01 c 0.72 ±0.01 c ±0.27 c ± c ±0.01 PRI 50% d ± d ±0.12 d 0.81 ±0.01 d 0.82 ±0.01 d ±0.11 d ± d ±0.01 All vlues re mens of triplicte determintions± stndrd devition (SD), Men vlues with different superscripts between columns were significntly different where (p 0.05) by using Dunnets multiple rnge tests. Prmeters with (-) like below indictes unit less. PRI-blck grm dhl replced with Phseolus vulgris (without husk) in idli. Figure-18(): Texture profile nlysis of blck grm dhl replced with Phseolus vulgris (without husk) in idli 99

120 Hrdness of control idli ws higher when compred to idli prepred with blck grm dhl replced with Phseolus vulgris t different percentges. There ws significnt difference (p 0.05) in the hrdness. As the replcement of kidney ben increses to 40%, the idli prepred with blck grm dhl replced with Phseolus vulgris becomes soft nd thus the hrdness decreses, wheres in the cse of 50% idli loses its firmness nd crcks on the peripherls prt, therefore the hrdness decreses. As the replcement of Phseolus vulgris increses in idli to50%, dhesiveness increses.the difference between the first pek nd the second pek in the grph is tken s springiness. The springiness of control idli nd the replced idli were significntly different (p 0.05). It ws incresed t 30% level, but decresed from 30% to 50% level of replcement. There ws n increse in the cohesiveness when compred to control idli nd the replced idli. The difference ws significnt. The chewiness decreses s the level of replcement increses, this proves the replced idli were soft even thn control idli. The gumminess of control idli ws higher thn the replced idli. Resilience increses s the level of replcement increses in vlue dded idli when compred to control idli. Tble-3.44: Scores of principl component nd texture profile of blck grm dhl replced with Phseolus vulgris (without husk) in idli TPA Prmeters 1 st Component 2 nd Component (64.24*) (37.75*) Hrdness Adhesiveness Springiness Cohesiveness Chewiness Gumminess Resilience *Percentge of vrition explined by the component given in prenthesis. 100

121 Figure-18(b): Principl components nlysis of texture profile of blck grm dhl replced with Phseolus vulgris (without husk) in idli The principl component nlyses were performed for the 40% replcement of Phseolus vulgris (without husk) in idli bsed on the texturl prmeters which ws represented in the tble The percentge of vrince of PC1 nd PC2 were 64.92% nd 35.07%. The figure 18(b) illustrtes the PCA. PC1 ws highly correlted positively with hrdness, resilience nd gumminess nd negtive correltion on cohesiveness. PC2 ws negtively correlted to dhesiveness nd springiness nd positively correlted to chewiness. Therefore lesser the hrdness nd higher the chewiness were the importnt texturl fctor for finlistion of the 40% replcement of Phseolus vulgris (without husk) in idli. Tble 3.45: Person correltion coefficients for texture profile of blck grm dhl replced with Phseolus vulgris (without husk) in idli Hrdness Adhesiveness Springiness Cohesiveness Chewiness Gumminess Resilience Hrdness * Adhesiveness Springiness * * Cohesiveness * Chewiness Gumminess * Resilience *Indictes significnt correltion where (p<0.05). In the cse of replcement of Phseolus vulgris (without husk) in idli the results of the coefficient of correltion between the prmeters nmely hrdness, 101

122 dhesiveness, springiness, cohesiveness, chewiness nd gumminess for the idli showed tht there existed corresponding correltion between the mentioned prmeters. Therefore incorportion of 40% replcement of Phseolus vulgris (without husk) in idli proved to be the best s fr s the texture profile is concerned. The coefficient of correltion for 40% replcement of Phseolus vulgris (without husk) in idli ws given in the tble The results showed tht there ws negtive correltion between the hrdness nd dhesiveness, springiness. There ws significnt negtive correltion between the springiness nd cohesiveness(r=0.982). Resilience nd gumminess were significntly positively correlted with regression vlue of The lbumin content of kidney ben ws very soluble in queous buffer nd the incresed interction with wter would hve enhnced protein unfolding nd bility to enhnce the formtion of ir bubbles. Specific properties of protein films such s film thickness nd mechnicl strength re required for the fom to be stble. In ddition, fom stbility requires the formtion of cohesive, viscous, elstic, continuous, ir-impermeble film round ech gs bubble, nd ph nd temperture re crucil fctors to fom stbility (Si-Ut et l., 2009). Therefore, the higher fom stbility found in globulin frction compred to the lbumin Sensory ttributes of blck grm dhl replced with Phseolus vulgris (without husk) in idli The sensory ttributes of blck grm dhl replced with Phseolus vulgris (without husk) in idli ws compred with control idli nd the results of DMRT were shown in the given tble The sensory ttributes represents the colour, fluffiness, compctness, sponginess, stickiness, fermented rom nd overll cceptbility of control idli nd PRI. 102

123 Tble-3.46: Sensory ttributes of blck grm dhl replced with Phseolus vulgris (without husk) in idli Tretments Colour Fluffiness Compctness Sponginess Firmness Stickiness Control idli ± PRI 30% ± b ±0.22 ± ± ± ±0.14 b ±1.03 PRI 40% b ±0.64b 12.76± b ± ±0.71 PRI 50% c ±0.63c 9.58 c ±0.25 c 8.11 ±0.38 c 9.03 ± ±0.16 b 7.71 ± ±0.48 c 7.56 ± ± ± ±0.59 b 6.75 ±0.52 Fermented rom ±0.75 b 8.65 ± ±0.68 b ±1.03 All vlues re mens of triplicte determintions± stndrd devition (SD), Men vlues with different superscripts between columns were significntly different where (p 0.05 by using Dunnets multiple rnge tests. PRI- blck grm dhl replced with Phseolus vulgris (without husk) in idli. Overll qulity ± b ± ± c ±0.55 The men scores of colour of blck grm dhl replced with Phseolus vulgris (without husk) in idli t 30%, 40% nd 50% were in the rnge of nd the scores were higher thn the control idli, it ws more white in colour due to the replcement of Phseolus vulgris which ws soked, wshed nd husked removed contributes whiter colour to the idli. There ws no significnt difference (p>0.05) mong the colour scores of vlue dded nd the control idli. Fluffiness nd sponginess depends upon the rtio nd qulity of the ingredients used in the preprtion of idli. It lso stnds behind the fermenttion time which ws being mintined for idli btter. Corsely ground rice, finely ground blck grm dhl nd 12 hours soked nd husk removed nd wshed nd finely ground Phseolus vulgris gives good blend of btter nd these fctors contribute more fluffiness nd sponginess to the idli t 40% thn the other level of replcements when compred to control. The compctness ws incresed in the PRI when compred to control idli nd the firmness incresed t 30% nd 50% nd then decresed t 40% when compred to control idli. The scores of compctness, firmness nd stickiness were high for 30% nd 50%, which in turn explins tht these levels of replcements were not ccepted by the pnellists. But 40% replcement ws ccepted by the pnellists, when compred to control idli. Rice with low mylose content is generlly soft when cooked, wheres rice with high mylose content hs higher grin hrdness (Julino, 1971). High mylose rice hs more long chins thn low-mylose rice (Hizukuri et l., 1989; Rdhik et l., 1993). The more long chins, the firmer the rice is when cooked nd vice-vers (Bhttchry, 2004). 103

124 Fermented rom ws similr in 40% of PRI to control idli nd it decresed in 30% nd incresed in 50% level of replcement. Fermented rom in idli ws contributed from the ddition of Phseolus vulgris which ws soked for 12 hours. Overll qulity of control idli ws 13.6 nd for 30%, 40% nd 50% the scores were 9.95, nd 9.95 respectively. From this, it ws noted tht 40% replcement of blck grm dhl with Phseolus vulgris ws the most ccepted idli when compred to control idli. Tble-3.47: Scores of principl component nd sensory ttributes of blck grm dhl replced with Phseolus vulgris (without husk) in idli st nd Sensory ttributes 1 Component (57.97*) 2 Component (26.79*) 3 Component (9.91*) 4 th Component (4.25*) 5 Component (1.05*) Color Fluffiness Compctness Sponginess Firmness Stickiness Fermented Arom Overll Qulity *Percentge of vrition explined by the components ws given in prentheses. rd th Figure-19: Principl components nlysis of sensory ttributes of blck grm dhl replced with Phseolus vulgris (without husk) in idli Bsed on the results of the principl component nlysis it ws found tht the percentge of vrition for sensory ttributes viz. 7.97%, 26.79%, 9.91%, 104

125 4.26% nd 1.05% respectively of the vrition in the dt. PCA performed with 8 normlized prmeters given in the tble The PCA ws presented in figure-19. PC3 ws highly correlted positively with colour, fluffiness nd negtive correltion with sponginess, stickiness nd firmness. Fermented rom nd compctness were positively correlted nd overll qulity ws negtively correlted on PC1.From the results it ws concluded tht the PRI ws whiter thn control nd spongy nd fluffy. Bsed on these nlyses, 40% replcement of Phseolus vulgris in idli ws selected s the optimised product. Tble-3.48: Person correltion coefficients for sensory ttributes of blck grm dhl replced with Phseolus vulgris (without husk) in idli Colour Fluffiness Compctness Sponginess Firmness Stickiness Fermented Arom Overll Qulity Colour Fluffiness Compctness * Sponginess Firmness Stickiness Fermented Arom Overll Qulity *Indictes significnt correltion where (p<0.05). The correltion coefficient ws done for the 40% replcement of Phseolus vulgris in idli nd presented in the tble Firmness, stickiness nd fermented rom were positively correlted with fluffiness. Sponginess nd fluffiness were positively correlted with firmness. This 40% replcement of Phseolus vulgris in idli ws more spongy nd fluffy thn control idli without ffecting the structure of the idli. It ws due to the btter viscosity nd the lbumin content which contributes foming nture to the btter nd thereby mkes the product soft nd fluffy. Similrly (Perez, 1995) studied tht regulr nd penut-fortified idli btters showed sher-thinning behviour before nd fter fermenttion.it ws found tht 25-30% of deftted penut powder ws dded to idli btter revels n improved btter viscosity nd sher thinning behviour in texturl prmeters. 105

126 3.4 SUMMARY AND CONCLUSION Functionl ingredients such s greens nd legumes were incorported in the idli btter t vrious levels nd the resultnt products were ssessed by texturl profile nlysis followed by sensory nlysis. Results of the nlysis hve shown tht 5% of idli incorported with Spinch olerce, 5% idli incorported with Moring oleifer, 5% dli incorported with texturised soy protein, 10% idli incorported with Phseolus vulgris (without husk), 5% idli incorported with Phseolus vulgris (with husk), 40% PRI-replcement of blck grm dhl with Phseolus vulgris (without husk) in idli ws proved to be the best on merging texturl nd sensory nlysis results. 106

127 CHAPTER - 4 EVALUATION OF NUTRITIONAL AND FUNCTIONAL PROPERTIES OF IDLI 4.1 INTRODUCTION Cerels nd legumes ply n essentil role in humn nutrition. Recently reserches hve estblished tht cerels nd legumes or bens contin constituents tht hve helth benefits for humns, such s ntioxidnts nd nti-disese fctors (Rgee et l., 2006). Studies hve lso estblished tht high crbohydrte nd dietry fibre foods, such s resistnt strch obtined from cerels, helps in the reduction of insulin dose for dibetic subjects. Vlue ddition in food processing hs become one ofthe mjor processes for producing convenience foods. Vlue dded foods vried from brekfst cerels to snck foods contining modified strches nd flour (Hrper, 1981). Brekfst foods hve becomen integrl prt of the dily food intke of the mjority of the world s popultion. Bsiclly, they re prepred from nturl ingredients orcomponents ccording to predesigned plns toproduce products with specified qulity. Generlly brekfst foods like idli re predominntly mde from rice btter tend to be low or moderte in protein nd hve low biologicl vlue, s they hve low concentrtion of essentil mino cids. A gret del of ttention hs been pid to fortifying the brekfst food with cerels high in protein nd lysine to improve the essentil mino cids content. Mostly cerels nd legumes, such s red kidney bens, soy nd corn were used to mke highly nutritious products. Consumers hve expressed concern bout the functionl properties, s well s the nutritionl qulity of products. Idli, fermented nd stemed product with mild sour ppeling tste, colour, flvor nd spongy texture, belong to n interesting group of legume cerelbsed trditionl fermented foods tht re the mjor source of dietry energy nd nutrients. Orgnoleptic ttributes, nutritionl qulity nd improved digestibility hve mde them populr. Idli is prepred using blck grmdhl nd prboiled or white polished rice (Rmkrishnn, 1979) nd widely consumed 107

128 throughout Indi nd mny plces in Sri Lnk. They re relished minly s brekfst sncks. Lctic cid bcteri, predominntly Leuconostoc mesenteroides, Lctobcillus fermentum nd Pediococcus pentosceus, nd yests, minly Pichi silvicolnd Scchromyces cerevisie, re involved in the uto-fermenttion of dhokl nd idli btter (Rmkrishn1979, Joshi et l., 1989). Although studies on the role of functionl micro biot nd resulting chnges in the biochemicl ttributes during the fermenttion of dhokl nd idli btters hve been well documented (Rmkrishnn, 1979; Desi nd Slunkhe, 1986), dt on the influence of fermenttion of cerels nd legumes mixed btters on their biologicl properties re limited to dte. So, the im of the present study ws to develop idli with green lefy vegetble nd legumes nd to evlute the nutritionl nd functionl properties. 4.2 MATERIALS AND METHODS Crbohydrte (g%) content The mount of crbohydrte present in the freeze driedidli btter smples were determined by Anthrone method using glucose s stndrd. Crbohydrtes re hydrolysed to simple sugrs with diluted Hydrochloric cid. In hot cidic medium, glucose is dehydrted to hydroxymethyl furfurl which forms with nthrone s green colored product with n bsorption mximum t 630nm (AOAC, 1990). The presence of totl sugr in smples ws estimted by determining sugrs before nd fter inversion by copper reduction methods Protein (g%) content Protein is clculted by converting the nitrogen content (% NX 6.25) s determined by Kjeldhl s method (AOAC, 1990). The principle used in the estimtion of nitrogen is described by the given smple which is digested with concentrted sulphuric cid in Microkjeldhl flsk where nitrogen gets converted into mmonium sulphte. Ammoni is liberted by the ction of strong lkli in microkjeldhl stem distilltion unit. These nitrogenous substnces re converted to mmonium borte by bsorbing 2% boric cid nd re titrted ginst N/7 H 2 SO 4. The volume of cid required to bring the test smple to the colour of the blnk gives the cid equivlent to the mmoni. 108

129 4.2.3 Totl ft (g%) content The ft content of the freeze dried idli btter smples were extrcted by using petroleum ether t C nd determined using soxhlet pprtus AOAC (1990). The dry smple (2-5g) is weighed ccurtely into thimble, which is then plced in the pprtus nd extrcted with petroleum ether for bout 2 hours. The extrcted ether is filtered into weighed beker. The ether is then removed by evportion nd the beker with the residue is dried in n oven t 80 to100ºc, cooled in desicctor nd weighed Totl dietry fibre (g%) content Totl dietry fibre ws determined in dried, low-ft or ft-free smple which ws homogenised nd dried overnight in 70 C vcuum oven. The loss of weight due to ft ws recorded (Asp et l., 1989) Energy (Kcl) vlue The energy vlue of the freeze dried idli smples were estimted by using bomb clorimeter. The principle behind the working of bomb clorimeter is bsed on the fct tht known weight of the smple completely burnt in the instrument which permits the het developed by the combustion to be bsorbed by definite weight of wter. By determining the rise in temperture, it is possible to clculte within close limits, the number of het units liberted Amino cid nlysis About 1g of the freeze dried idli btter smple should be treted with phosphte buffer t ph 7.0 nd centrifuged t 2000rpm for 20min. t 4ºC. The superntnt of the centrifuged smple is precipitted with equl volumes of 10% sulfoslicyclic cid nd centrifuged t 2500rpm for 15 min. The centrifuged deposits were dissolved in 6ml of 6N HCl nd were subjected to hydrolysis in boiling wter bth for period of 24 hrs. The tubes were cyclomixed for every 1hr. for proper hydrolysis to tke plce. After 24 hrs of hydrolysis, the tubes were centrifuged t 3500rpm for 15 minutes. The superntnt ws filtered nd ws neutrlized with 1N NOH. Then the filtered solution ws diluted to 1:100 of 109

130 the volume (1ml diluted to 100ml) with milli-q wter nd ws preceded for estimtion of protein mino cids in HPLC (Grfts field-huesgen method, 1998) ANTIOXIDANT ACTIVITY Preprtion of methnolic extrcts The unfermented nd fermented btters of idli nd their corresponding idli were freeze dried seprtely for 24h t 60ºC in hot ir oven nd pulverized to powder using mortr nd pestle. The powder ws extrcted with 10 volumes of methnol for 5h t room temperture with continuous stirring nd the extrction process ws repeted three times, nd pooled together nd filtered through wht mn No.1 pper. The filtrtes were concentrted t 40ºC under vcuum nd freeze-dried (Delvc Lyodel Shelf Freeze Dryer, Model No ). The lyophilized extrcts were stored in desicctor t 48ºC. Prior to use, the lyophilized extrct ws dissolved in methnol DPPH Rdicl-scvenging ctivity The ntioxidnt ctivity of the extrcts ws mesured in terms of hydrogen donting or rdicl-scvenging ctivity (RSA) using the stble free rdicl 2, 2-diphenyl-1-picrylhydrzyl (DPPH) method (S nchez-moreno et l., 1998). The inhibitory percentge of DPPH, s clculted ccording to Shyu nd Hwng (2002), is s follows: % ssssssssssssssssssss eeeeeeeeeeee = AA0 (AA AAAA) 100 AA0 where A, A0 nd Ab were the bsorbnce t 517nm of smple plus DPPH, DPPH without smple (control) nd smple without DPPH (blnk), respectively Reducing power The bility of the extrcts to reduce Fe 3+ ws ssessed ccording to the method described by Oyizu (1986). 1.0-ml liquot of the lyophilized extrct solution (10 50mg/ml methnol) ws mixed with 2.5 ml of 0.2M phosphte buffer, ph 6.6 nd 2.5 ml queous solution of 10g potssium ferric cynide (Hi Medi RM1034). The mixture ws incubted t 50 ºC for 20 min, dded with 2.5 ml queous solution of 100g trichlorocetic cid (SRL ) nd the mixture 110

131 centrifuged t 1200g for 10min. The upper lyer of the solution (2.5ml) ws mixed with 2.5ml of distilled wter nd 0.5ml of 1.0g ferric chloride (SRL 64765) nd the bsorbnce ws mesured t 700nm. The reducing power (RP) ws expressed s scorbic cid equivlents, using stndrd curve of scorbic cid (SRL ) Metl-chelting ctivity The method of Crter (1971) ws followed in ssying Fe 2+ chelting bility of the extrcts. The chelting ctivity ws clculted, s ws done by Lin et l., (2006). The ctivity ws monitored by mesuring the formtion of Fe 2+- ferrozine complex. A 200-µl liquot of methnolic solution of the lyophilized extrct (10 50mg/ml) ws dded to 100µl of 2.0m Mqueous ferrous chloride (Merck ) nd 900µl methnol. After incubtion for 5 min, the rection ws initited by dding 400µl of 5.0m Mferrozine (SRL 64956). The mixture ws shken nd left t room temperture for 10 min to equilibrte. The bsorbnce of the resulting solution ws recorded t 562nm. A lower bsorbnce indictes stronger Fe 2+ chelting bility which ws clculted s follows: CCheeeeeeeeeeeeee eeeeeeeeeeee % = 1 AAAA 100 AAAA where AS ws the bsorbnce of the smple nd AC ws bsorbnce of the control Hydroxyl rdicl-scvenging ssy The rection mixture of totl volume 4.5 ml ws incubted with EDTA Fe 2+ (220µM), sfrnine O (0.23µM) nd H 2 O 2 (60µM) in potssium phosphte buffer (150mM, PH 7.4) for 30 min t 37 ºC (Wng et l., 1994). The bsorbnce of the mixture ws mesured t 520nm. Hydroxyl rdicl bleched the sfrnine O, so the bsorbnce of the rection mixture indicted decresed hydroxyl rdiclscvenging bility. SSSSSSSSSSSSSSSSSSSS eeeeeeeeeeee % = (AA1 AAAA) (AAAA AAAA) 100 Where AB is the bsorbnce of the blnk (distilled wter insted of protein smples), AC is the bsorbnce of the control (distilled wter insted of H2O 2 ) nd A1 is the bsorbnce of mixture contining protein smples. 111

132 4.4 GLYCAEMIC INDEX The smples were screened by using rndom blood glucose levels. Young helthy dults in the ge of yrs. were selected bsed on the blood glucose level. The subjects were non-dibetic, non-smoker, nd non-drinker nd should not hve ny medictions. Fsting blood glucose level ws tken nd bred or developed idli ws given to check the post prndil blood glucose level (t 30 min intervl till 2 hours). Humn ethicl committee clernce hs obtined from Pondicherry University to conduct this study in humn volunteers (Approvl No. PU/IEC/ /53). 4.5 STATISTICAL ANALYSIS The results re expressed s mens ± stndrd errors of the men of triplicte observtions mde of three prllel extrctions nd determintions. The dt were subjected to ANOVA, Dunnets multiple rnge test using SPSS version RESULTS AND DISCUSSION Effect of vlue ddition on nutritionl chrcteristics of the idli The results nd discussion of the vlue dded idli hs been studied in terms of nutritionl nd functionl spects re discussed in tbles given below. The vlue dded idli with greens nd legumes were optimised bsed on the texturl nd sensory ttributes nd the best level of incorportion in idli were subjected to nutritionl nd functionl nlysis. Fermenttion is n excellent processing method for improving nutritionl nd functionl properties of foods due to the incresed content of bioctive compounds. The lrge protein, lipid, nd crbohydrte molecules in pulses re broken down by enzymtic hydrolysis during fermenttion to smll molecules such s peptides, mino cids, ftty cids, nd sugrs, which re responsible for the unique sensory nd functionl properties of the finl products Crbohydrte (g%) content of control nd vlue dded idli The tble-4.1 nd figure-20 shows the crbohydrte (g%) content of the control idli nd vlue dded idli. 112

133 Tble-4.1: Crbohydrte (g%) content of control nd vlue dded idli Vlue dded idli Control idli Crbohydrte g/100g p-vlue SOI 72.33± * c MOI 70.31± * d TSPI 70.60± * e PWOHI 77.66± ± * f PWHI 71.83± * g PRI 70.82± * Control vs. Smples (p-vlue) 0.000* All vlues re mens of triplicte determintions± stndrd devition (SD), SOI-idli incorported with Spinch olerce, MOI-idli incorported with Moring oleifer, TSPI-idli incorported with Texturised soy protein, PWHOI-idli incorported with Phseolus vulgris without husk, PWHI-idli incorported with Phseolus vulgris with husk, PRI-replcement of blck grm dhl with Phseolus vulgris. Rows nd columns followed by different lphbets re)* significntly different (p 0.05) by ANOVA, NS-Not significnt by Dunnets multiple rnge test. Crbohydrtes re the most importnt source of energy for body especilly the brin nd the nervous system. An enzyme clled mylse helps brek down crbohydrtes into glucose (blood sugr), which is used for energy by the body. The crbohydrte content of vlue dded idli which includes SOI, MOI, TSPI, PWOHI, PWHI nd PRI were 77.66, 72.33, 70.31, 70.60, 71.81, nd 70.82g respectively. There ws significnt difference (p 0.05) between the control idli nd the vlue dded idli nd mong the vlue dded idlis. Plnismy et l., (2012) proved tht the crbohydrte content ws decresed due to the hydrolysis of strch by fermenttion. Microbes which possess lph mylse reduce the strch content in the fermented product. It ws lso found tht t the end of fermenttion, strch content ws decresed nerly by 25%which ws hydrolysed to sugrs nd converted to cids nd gs, s evidenced by n increse in cidity nd microbil popultion. The outcome of the present study ws supported by Sripriy et l., (1997) tht there ws reduction in strch content by 7.4% due to fermenttion of crbohydrtes (strch) in germinted finger millets. b 113

134 Crbohydrte g/100g COI SOI MOI TSPI PWOHI PWHI PRI Figure-20: Crbohydrte (g%) content of control nd vlue dded idli Protein (g%) content of control nd vlue dded idli Tble -4.2 nd figure-21 represents the protein content of control idli nd vlue dded idli. Tble-4.2: Protein (g%) content of control nd vlue dded idli Vlue dded idli Control idli Protein g/100g p-vlue SOI 9.82± * c MOI 9.30± * TSPI 12.07± ± * e PWOHI 13.71± * NS PWHI 11.99± f PRI 14.78± * Control vs. Smples (p-vlue) 0.000* All vlues re mens of triplicte determintions± stndrd devition (SDSOI-idli incorported with Spinch olerce, MOI-idli incorported with Moring oleifer, TSPI-idli incorported with Texturised soy protein, PWHOI-idli incorported with Phseolus vulgris without husk, PWHI-idli incorported with Phseolus vulgris with husk, PRI- replcement of blck grm dhl with Phseolus vulgris. Rows nd columns followed by different lphbets re* significntly different (p 0.05) by ANOVA, NS-Not significnt by Dunnets multiple rnge test. b d Proteins nd strch re the two mjor components of rice, with pproximtely 8 nd 80%, respectively (Mrshll nd Wordsworth, 1994). Rice protein hs nunique hypollergenic properties nd rnks high in nutritive qulity 114

135 which is rich in the essentil mino cid lysine, mongthe cerel proteins (Ben nd Nishit, 1985). The protein content of control idli ws 12.07g, nd tht of the vlue dded idli nmely SOI ws 9.82g, MOI ws 9.30g, TSPI ws 12.99g, PWOHI ws 13.71g, PWHI ws 11.99g nd PRI ws 14.78g per 100g of idli. There ws significnt difference (p 0.05) between the control idli nd the vlue dded idli with respect to ANOVA, wheres in the cse of multiple comprison tests, there ws no significnt difference (p>0.05) between the control idli nd PWHI. Abebe (2006) found tht the protein densities of CBP (corn:kidney ben: pumpkin) nd KBP (kocho:kidney ben:pumpkin) were greter thn 14.7 % nd were higher thn the % protein densities reported the 6.3% recommended, nd the mino cid ptterns were improved. Hence the ddition of kidney ben in idli scores more protein content thn control nd other vlue dded idli. Protein g/100g COI SOI MOI TSPI PWOHI PWHI PRI Figure-21: Protein (g%) content of control nd vlue dded idli Ft (g%) content of control nd vlue dded idli The ft content of control idli ws presented in the given tble-4.3 nd figure

136 Tble-4.3: Ft (g%) content of control nd vlue dded idli Vlue dded idli SOI Control idli Ftg/100g p-vlue 0.13± MOI b 0.18± * c TSPI 0.15± ± 0.51 d PWOHI 0.20± * PWHI e 0.15± PRI f 0.45±0.01 * Control vs. Smples 0.002* (p-vlue) All vlues re mens of triplicte determintions± stndrd devition (SD), SOI-idli incorported with Spinch olerce, MOI-idli incorported with Moring oleifer, TSPI-idli incorported with Texturised soy protein, PWHOI-idli incorported with Phseolus vulgris without husk, PWHI-idli incorported with Phseolus vulgris with husk, PRI- replcement of blck grm dhl withphseolus vulgris. Rows nd columns followed by different lphbets re *significntly different (p 0.05) by ANOVA, NS-Not significnt by ANOVA, Dunnets multiple rnge test. NS NS NS Ft is one of mcronutrient (long with protein nd crbohydrtes) tht supplies clories to the body. Ft provides 9 clories per grm, more thn twice the number provided by crbohydrtes or protein. There ws significnt difference (p 0.05) between the control nd the vlue dded idli except idli incorported with Spinch olerce nd mong the vlue dded idlis except idli incorported with Spinch olerce, texturised soy protein nd Phseolus vulgris with husk, other vlue dded idli were found to be significntly different (p 0.05). It ws found tht the vlue dded idlis nmely MOI, SOI nd PWHI hd lesser ft vlues when compred to other vlue dded idli. Fts were degrded into ftty cids nd thus led to decrese in ft content due to fermenttion. Ftg/100g COI SOI MOI TSPI PWOHI PWHI PRI Figure-22: Ft (g%) content of control nd vlue dded idli 116

137 Fibre (g%) content of control nd vlue dded idli The fibre content of control idli nd the vlue dded idli re shown in the tble-4.4 nd figure-23. Tble-4.4: Fibre (g%) content of control nd vlue dded idli Vlue dded idli Control idli Fibre g/100g p-vlue SOI 0.39± * MOI c 0.45± * TSPI 0.35± ±0.01 e PWOHI 0.70± * PWHI f 0.91± * PRBI g 1.90 ± * Control vs. Smples 0.000* (p-vlue) All vlues re mens of triplicte determintions± stndrd devition (SD), SOI-idli incorported with Spinch olerce, MOI-idli incorported with Moring oleifer, TSPI-idli incorported with Texturised soy protein, PWHOI-idli incorported with Phseolus vulgris without husk, PWHI-idli incorported with Phseolus vulgris with husk, PRI- replcement of blck grm dhl with Phseolus vulgris.. Rows nd columns followed by different lphbets re *Significntly different (p 0.05) by ANOVA, NS-Not significnt by Dunnets multiple rnge test. b NS Dietry fibre is form of crbohydrte tht is non-digestible nd possessesimportnt functions within the body. There ws significnt difference (p 0.05) between the control idli nd the vlue dded idli. There ws n increse in the dietry fibre of the control idli nd other vlue dded idli due to the ddition of functionl components which possess substntil mounts of dietry fibre. Husks re generlly rich in nonstrch polyscchrides nd lignin, which contribute to the gin in overll dietry fibre content. It ws lredy estblished tht the insoluble dietry fibre content ws 20.4% for kidney bens, 11.6% for chick pes nd 17.3% for lentilswhich is on pr of the findings of the present study. It s known fct tht green lefy vegetbles re richest source of dietry fibre which is the min contributing fctor for the increse in the fibre content of the idli incorported with Spinch olerce nd Moring oleifer. 117

138 2.5 2 Fibre g/100g COI SOI MOI TSPI PWOHI PWHI PRI Figure-23: Fibre (g%) content of control nd vlue dded idli Energy (Kcl) content of control nd vlue dded idli Energy (Kcl) vlues of control nd vlue dded idli ws presented in the tble-4.5 nd figure-24. Tble-4.5: Energy (Kcl) content of control nd vlue dded idli Vlue dded idli Control idli Energy (Kcl)/100g p-vlue SOI ± * MOI c ± * TSPI d ± * PWOHI ±5.13 e ± * PWHI ±1.52 NS PRBI ±3.51 NS Control vs. Smples (p-vlue) All vlues re mens of triplicte determintions± stndrd devition (SD), SOI-idli incorported with Spinch olerce, MOI-idli incorported with Moring oleifer, TSPI-idli incorported with Texturised soy protein, PWHOI-idli incorported with Phseolus vulgris without husk, PWHI-idli incorported with Phseolus vulgris with husk, PRI- replcement of blck grm dhl with Phseolus vulgris. Rows nd columns followed by different lphbets re *Significntly different (p 0.05), NS-Not significnt by Dunnets multiple rnge test. b Energy is not nutrient but is required in the body for metbolic processes, physiologicl functions, musculr ctivity, het production, growth nd synthesis 118

139 of new tissues. It is relesed from food components by oxidtion. The energy content of control idli (280Kcl), ws slightly higher when compred to the energy content of vlue dded idli which includes SOI-244Kcl, MOI 248Kcl, TSPI 262Kcl, PWOHI-267Kcl, PWHI-276Kcl nd PRI ws 270Kcl. Multiple comprison tests between control idli nd vlue dded idli incorported with spinch, moring, soy protein nd Phseolus vulgris explined tht there ws significnt difference (p 0.05). The energy levels of the vlue dded idli nmely PWHI nd PRI were lmost similr (p 0.05). The decrese in the energy could be ttributed to the utiliztion of sugrs by fermenting microorgnisms re highly ctive where the exploittion is higher thn the rte of production (Khetrpul nd Chuhn, 1991) Energy(kcl)/100g COI SOI MOI TSPI PWOHI PWHI PRI Figure-24: Energy (Kcl) vlues of control nd vlue dded idli Idli is medium clorie, strchy nd nutritious food, which is consumed s brekfst or snck. It ws lredy found thtidli contributes bout 3.4% protein, 20.3% crbohydrte nd 70% moisture. Bsed on these supporting studies it ws proved tht the vlue dded idli contins good nutritionl composition nd from nutritionl nd helth sttus point of view, the vlue dded idlippers to be n idel humn food for people of ll ges nd t ll times. Considering the energy requirements of diet for preschool children s well s women who lck proper diet intke, this trditionl fermented food cn ply vitl role s supplementry food. 119

140 Essentil mino cid composition of the vlue dded idli Tble-4.6 nd figure-25 illustrtes the result of the essentil mino cids of the control idli which ws compred with vlue dded idli. Tble-4.6: Essentil mino cid composition of control nd vlue dded idli Amino cids (g/16g/n of protein) Control idli Lysine 2.63± ±0.01 Isoleucine 3.58± ±0.01 SOI MOI TSPI PWOHI PWHI PRI b b 2.95± ±0.01 c c 2.91± ±0.01 d d f 2.80± ±0.01 f 2.41± ±0.01 e e 3.14± ±0.01 g g FAO/ WHO (1990) Vlues Leucine 6.11± ±0.01 b 6.51±0.01 c 6.41±0.01 d 6.57±0.01 f 6.45±0.01 e 6.74±0.02 g 6.60 Methionine 2.32± ±0.01 Cysteine 1.90± ±0.05 b b 2.42± ±0.01 c c 2.36± ±0.01 d d 2.65± ±0.05 f f 2.36± ±0.01 e 2.95± ±0.02 g e g 2.50 Tyrosine 4.06± ±0.05 Phenyllnine 3.71± ±0.01 Threonine 2.63± ±0.01 Vline 4.81± ±0.01 Tryptophn 1.24± ±0.01 Arginine 6.31± ±0.05 Histidine 2.37± ±0.05 b b b b b b b 4.27± ± ± ± ± ± ±0.01 c c c c c c c 4.23± ± ± ± ± ± ±0.01 d d d d d d d 4.16± ± ± ± ± ± ±0.01 e f f f f f f 4.07± ± ± ± ± ± ± ± ±0.02 e g e e e e 3.12± ± ± ± ±0.01 Men ±SD vlues were given in the tble. Men vlues with sme superscripts were not significntly different, by using Dunnets multiple rnge tests. *Significnt difference between the groups nd within the groups t 0.05%, where (p<0.05) (FAO/WHO Vlues with indictes Methionine + Cysteine, b indictes Tyrosine + Phenyllnine). COI-control idli; SOI-idli incorported with Spinch olerce, MOI-idli incorported with Moring oleifer, TSPI-idli incorported with Texturised soy protein, PWHOI-idli incorported with Phseolus vulgris without husk, PWHI-idli incorported with Phseolus vulgris with husk, PRI- replcement of blck grm dhl with Phseolus vulgris. e f g g g g g 6.30b Figure-25: Typicl chromtogrm showing essentil mino cid (g/16gm of protein) content in idli Regrdless of the incorportion of functionl foods in the formultion of the vlue dded idli nd control idli, there ws significnt increment in the essentil mino cids. It ws found tht rginine nd histidine re the dditionl 120

141 essentil mino cids which re required for the growth of children. These two minocids were significntly higher (p 0.05) in ll the vlue dded idli s when compred to the control idli. However essentil mino cids of vlue dded idli hve nd control idli were higher when compred with the FAO/WHO (1990) recommendtions s well. The increments in the essentil mino cids of vlue dded idli formulted with greens nd legumes were greter due to the nturl existence of protein content in the food mtrix. The mino cid composition especilly leucine-6.54g, methionine-2.65g, cysteine-2.70g nd threonine-2.98g per 16g of proteinof Spinch olerce idli were slightly higher when compred to control idli. leucine-6.52g, lysine-2.95g, isoleucine-3.83g nd phenyllnine-4.01g per 16g of protein levels in Moring oleifer leves nd kidney ben incorported idli were slightly incresed when compred to control nd other vlue dded idli. These results re in ccordnce with cerel legume (idli, dos nd dhokl), cerel milk (trhn nd kishk)-bsed fermented food products. The proteins in the fermented btter contined % essentil mino cids when compred to totl mino cids, nd were higher thn essentil mino cids (33.9%) in the FAO reference protein pttern for children 2 5 yers old (FAO 1991). Wheres in the cse of vlue dded idli incorported with texturised soy protein hd slight increse in the lysine-2.95g, isoleucine-3.82g nd tryptophn- 1.33g per 16g of protein respectively which ws elevted due to fermenttion of soy protein in idli. All the essentil mino cids like romtic mino cids nd sulphur contining mino cids levels were incresed in replcement of blck grm dhl with Phseolus vulgris in idli when compred to control idli. Keshinro (2011) nd Dvidson et l., (1980) reported tht ll cerels were deficient in lysine nd tryptophn but on ddition of legumes which ws rich in tryptophn nd lysine mkes the food product complete protein source of essentil mino cids. Therefore the use of cerel-legume bsed food is dvocted s lterntive protein nd energy source for children nd dult (Aykroyd, 1981; Mensh nd Tomkins, 2003). 121

142 The increse in the essentil mino cids could be ttributed due to the blnching nd boiling tretment, while the minocids lysine becomes limiting mino cid in the blnching tretment compred to reference pttern FAO/WHO (1985) (Titi et l., 2013) Moring oleifer re the rich source of essentil mino cids such s methionine, cystine, tryptophn nd lysine (Mkkr nd Becker, 1997; Mchdo et l., 2010). The lbumin nd globulin proteins in kidney ben proteins hve shown high contents of lysine nd rginine mking this protein n importnt potentil ingredient for food fortifiction (Mundi et l., 2012). Fermenttion of idli btter ppers to hve significnt effect on the increse of ll essentil mino cids (Steinkrus et l., 1993). 4.7 ANTIOXIDANT ACTIVITY OF VALUE ADDED IDLI DPPH Rdicl-scvenging ctivity DPPH is stble free rdicl widely used in evluting the ntioxidnt ctivities in reltively short time s compred with other methods. The colour of DPPH in methnol chnges from violet to yellow upon reduction, which is demonstrted by the decrese in bsorbnce t 517nm DPPH scvenging ctivity of control idli btter nd idli The DPPH scvenging ctivity exhibited by the extrcts of unfermented fermented nd idli ws the function of their concentrtions ws illustrted in the (Figure-26). DPPH SCAVENGING ACTIVITY% CFB y = 0.863x CUB y = 0.892x COI y = 0.707x R² = Concentrtions in mg/ml CUB-unfermented btter of control idli; CFB-fermented btter of control idli; COI-control idli Figure-26: DPPH scvenging ctivity of control idli btter nd idli C U B 122

143 The fermented btters of control idli were found to hve better DPPH scvengers thn their unfermented counterprts nd the idli prepred from the btters. The DPPH Scvenging ctivity t ll tested concentrtions (10 50mg/ml) of the extrcts of idli indicted tht the scvenging ctivity of unfermented btter rnged between 11.6% (10 mg/ml) nd 45.7% (50 mg/ml), while tht of fermented btter registered 14.2% t 10mg/ml, nd three-fold enhncement when the concentrtion of the extrct ws incresed to 48.9% t 50mg/ml. At 10mg/ml extrct of control idli showed 12.3% RSA, while t 50 mg/ml there ws five-fold (39.3%) increse ws observed. It ws evident tht the DPPH inhibition ws highest in the fermented btter nd there ws slight decrese in the control idli due to the effect of het on the ntioxidnt property. Figure-26 shows IC50 vlues of the extrcts of controlidli during different stges of their preprtion. It ws found tht the IC50 vlues of CUFB, CFB nd COIws 57, nd 62.28mg/ml extrct respectively. The IC50 vlue is the inhibition concentrtion of the extrcts of the idli btter required to decrese the initil DPPH concentrtion by 50% DPPH scvenging ctivity of idli btter nd idli incorported with Spinch olerce Figure-27 shows the DPPH ctivity of idli btter nd idli incorported with Spinch olerce. DPPH SCAVENGING ACTIVITY (%) SFB y = 0.601x SOI y = 0.617x SUB y = 0.643x Concentrtion in mg/ml SOUB-unfermented btter of idli incorported with Spinch olerce; SOFB- fermented btter of idli incorported with Spinch olerce; SOI-idli incorported with Spinch olerce Figure-27: DPPH scvenging ctivity of idli btter nd idli incorported with Spinch olerce SU B SF B 123

144 The extrcts of unfermented btter, fermented btter nd idli t concentrtion of 10mg/ml scvenged 22.5%, 26.8% nd 23.5% DPPH respectively, while significnt (p 0.05) enhncement in the scvenging ctivity ws observed when the concentrtion ws incresed to 50mg/ml nd the percentge of inhibition ws 49.8, 50.9 nd 47.6 respectively. When the concentrtion of the crude extrct ws incresed to 50mg/ml, theextrcts of SFB, SUFB nd SOI registered double the fold increse in the scvenging ctivity. Similrly, the estimted IC 50 vlues of SUFB, SFB nd SOI were 54.34, nd 53.34mg/ml respectively. This ws supported by (Brnd-Willms et l., 1995) tht the method of scvenging stble DPPH free rdicls cn be used to evlute the ntioxidnt ctivity of exct compounds. From the results it ws found tht most of the vegetble extrcts exhibited more thn 90% DPPH scvenging ctivities, indicting tht these vegetbles were more efficient ntioxidnts, especilly spinch which contributes to 90.64% of DPPH ctivity DPPH scvenging ctivity of idli btter nd idli incorported with Moring oleifer Figure-28 shows the DPPH ctivity of idli btter nd idli incorported with Moring oleifer DPPH SCAVENGING ACTIVITY (%) MOFBy = 4.92x CUBy = 8.92x MOI y = 5.05x Concentrtion in mg/ml CUB-unfermented btter of control idli MOFB- fermented btter of idli incorported with Moring oleifer; MOI-idli incorported with Moring oleifer Figure-28: DPPH scvenging ctivity of idli btter nd idli incorported with Moring oleifer CU B 124

145 The concentrtion of 10 mg/ml of the extrcts in unfermented btter, fermented btter nd idli there ws bout 11.6%, 24.10% nd 20.5% DPPH scvenging ctivity respectively, while significnt enhncement in the scvenging ctivity ws observed when the concentrtion ws incresed to 45.7% for unfermented btter, 43.60% for fermented btter nd 40.5% for moring idli t concentrtion of 50mg/ml. Extrcts of CUB, MOFB nd its MOI exhibited 2 fold increse when the concentrtion of the crude extrct ws incresed to 50mg/ml. Similrly, the estimted IC50 vlues of CUB, MOFB nd MOI were 56.99, 65 nd 70.63mg/ml of moring incorported extrct, respectively. The results were supported by Sreelth nd Pdm, (2009) tht the extrcts of Moring oleifer lef reduced DPPH rdicls significntly. The intensity of discolortion indictes the scvenging cpcity of the ntioxidnt extrct, which is due to the potentility of rdicl scvenging effect. The DPPH scvenging ctivity of the extrct depends on the hydrogen donting bility nd therefore mture lef extrct showed significnt scvenging ctivity DPPH scvenging ctivity of idli btter nd idli incorported with texturised soy protein Figure-29 illustrtes the DPPH scvenging ctivity of idli btter nd idli incorported with texturised soy protein for concentrtions from 10 50mg/ml. DPPH SCAVENGING ACTIVITY (%) TSPFB y = 0.697x TSPUB y = 0.665x TSPI y = 0.686x TSPU B Concentrtion in mg/ml TSPUB-unfermented btter of idli incorported with Texturised soy protein; TSPFB-fermented btter of idli incorported with Texturised soy protein; TSPI-idli incorported with Texturised soy protein Figure-29: DPPH scvenging ctivity of idli btter nd idli incorported with texturised soy protein 125

146 The results indicted tht the scvenging ctivity of TSPUB rnged between 25.1% (10mg/ml) nd 53.2% (50 mg/ml), while tht of TSPFB registered 31.2% t 10mg/ml, which increses to two fold when the concentrtion of the extrct ws incresed to 59.3% t 50mg/ml. At 10mg/ml extrct of TSPI showed 27.3% DPPH, while t 50 mg/ml there ws two-fold (55.4%) increse. The IC50 vlue is the efficient concentrtion of the extrct required to decrese the initil DPPH concentrtion by 50%. Figure-29 shows IC50 vlues of the extrcts of controlidli during different stges of their preprtion. It ws found tht nd nd 43.7mg/ml extrct (dry weight bsis) of TSPUB, TSPFB nd TSPI respectively, could decrese the initil concentrtion of DPPH by 50%.It ws found tht fter fermenttion with TSP there ws significnt 0.05) (p increse due to the phenolic compounds of soy protein. Mny studies hve found tht Kinem extrcts inhibited DPPH bsorption in ll concentrtions nd ws superior to the cooked non fermented (CNF) soyben. Interestingly, (Lin et l., 2006) it ws found tht the Aspergillus-soyben koji reveled 9-fold higher scvenging effect when compred to CNF soyben wheres in the cse soyben koji, t 20mg/ml, the scvenging ctivity vried from 55% to 100% depending on the strter orgnism DPPH scvenging ctivity of idli btter nd idli incorported with Phseolus vulgris without husk Figure-30 presents the DPPH ctivities of idli btter nd idli incorported with Phseolus vulgris (without husk). PWOHUB-unfermented btter of idli incorported with Phseolus vulgris (without husk); PWOHFB- fermented btter of idli incorported with Phseolus vulgris (without husk); PWOHI-idli incorported with Phseolus vulgris (without husk) Figure-30: DPPH scvenging ctivity of idli btter nd idli incorported with Phseolus vulgris (without husk) 126

147 The extrcts of PWOHUB, PWOHFB nd PWOHI t 10mg/ml scvenged 28.7%, 32.6% nd 28.4% DPPH, respectively. There ws significnt increse in the scvenging ctivity ws observed when the concentrtion ws incresed to 50mg/ml. Extrcts of PWOHUB, PWOHFB nd PWOHI scvenged 55.7%, 67.6% nd 54.3% t 50mg/ml of concentrtions. Similrly, the estimted IC50 vlues of PWOHUB, PWOHFB nd PWOHI were 41.70, nd mg/ml of idli btter incorported with PWOH extrct respectively. Ren et l., (2006) observed bout 30 50% scvenging effect ws seen in furu, fermented product. However in rice koji, higher scvenging ctivity (25 79%) ws observed t µg/ml (Yen et l., 2003) DPPH scvenging ctivity of idli btter nd idli incorported with Phseolus vulgris with husk The DPPH scvenging ctivity of idli btter nd dili incorported with Phseolus vulgris with husk ws presented in the figure-31. PWHUB-unfermented btter of idli incorported with Phseolus vulgris (with husk); PWHFB- fermented btter of idli incorported with Phseolus vulgris (with husk); PWHI-idli incorported with Phseolus vulgris (with husk) Figure-31: DPPH scvenging ctivity of idli btter nd idli incorported with Phseolus vulgris with husk The DPPH ctivity of idli btter incorported with PWH t 10mg/ml the extrcts of unfermented btter, fermented btter nd idli scvenged 29.6%, 32.8% nd 26.9% respectively; there ws significnt increse in the DPPH scvenging ctivity to n incresed concentrtion of 50mg/ml of the extrcts. The IC50 vlues of PWHUB, PWHFB nd PWHI were 38.33, nd mg/ml of idli btter incorported with PWH extrct respectively. 127

148 : DPPH scvenging ctivity of replcement of blck grm dhl with Phseolus vulgris (with husk) in idli btter nd idli Figure-32 shows the DPPH scvenging ctivity of replcement of blck grm dhl with Phseolus vulgris (with husk) in idli btter nd idli. PRUB-unfermented btter of replcement of blck grm dhl Phseolus vulgris (without husk)in idli; PRFB- fermented btter of replcement of blck grm dhl Phseolus vulgris (without husk) in idli; PRI-replcement of blck grm dhl with Phseolus vulgris (without husk)in idli Figure-32 : DPPH scvenging ctivity of replcement of blck grm dhl with Phseolus vulgris (with husk) in idli btter nd idli In the cse of idli btter replced with Phseolus vulgris, the DPPH scvenging ctivity t 10mg/ml of the extrcts of PRUB, PRFB nd PRI were 32.6%, 38.4% nd 34.7% respectively, t 50mg/ml of concentrtion the scvenging ctivity increses to 58.4%,72.8% nd 63.5%. The IC50 vlues of PRUB, PRFB nd PRI were 40.35, nd 32.49mg/ml of idli btter replced with Phseolus vulgris extrct respectively. The results showed tht there ws significnt increse (p 0.05) in the PRFB due to the phenolic substnces of kidney ben fter fermenttion in idli btter. The results were supported by Sheih, Wu, Li, nd Lin (2000), stted tht microbil sources hve proved to be potentil in the production of nturl ntioxidnts in vrious fermented products, like Indonesin tempeh produced by Rhizopus oligosporus Reducing power In the present study, reducing power ws bsed on the reduction of Fe 3+ ferricynide complex to Fe 2+ in the presence of reductnts (ntioxidnts) in the 128

149 extrcts of idli btter t 10-50mg/ml of concentrtions. The Fe 2+ ws then monitored by mesuring the formtion of Perl s Prussin blue t 700nm (Oyizu 1986) Reducing power of control idli btter nd idli btter incorported with Spinch olerce Figure-33 shows the reducing power of control idli nd idli btter incorported with Spinch olerce. Reducing power t 700nm(mgAAE/ml CUB CFB COI SUB SFB SOI Concentrtions in mg/ml CUB-unfermented btter of control idli; CFB-fermented btter of control idli;coi-control idli; SUB-unfermented btter of idli incorported with Spinch olerce; SFB- fermented btter of idli incorported with Spinch olerce; SOI-idli incorported with Spinch olerce Figure- 33: Reducing power of control idli btter nd idli btter incorported with Spinch olerce The reducing power of CUB in mg/ml of concentrtion vries from mg AAE/ml, for CFB the rnge ws bout mg AAE/ml nd for COI it rnges from mg AAE/ml. Wheres in the cse of SUB t 10-50mg/ml of concentrtions rnges from , for SFB the reducing power rnges from mg AAE/ml nd for SOI the reducing power ws in the rnge of t 10-50mg AAE/ml of concentrtions A significnt vrition in reducing ctivity of the extrcts of idli ws observed during the different stges of their preprtion. The crude extrcts of fermented btters showed significnt difference where (p<0.05) more reducing ctivity thn their CUB nd SUB nd However, cooking cused decline in its ctivity to the level equl to tht of the unfermented btters, where (p>0.05). The reducing power ws incresed fter fermenttion of control idli btter due to the presence of blck grm dhl. It ws supported with the findings of (Yen nd Duh 1993) nd (Siddhurju et l., 2002) tht the reducing power of bioctive 129

150 compounds minly low nd high moleculr phenolics, extrcted from penut hulls. It ws found tht idli btter incorported with Spinch olerce ws found to be significnt in ll process prmeters (p<0.05) when compred to control idli. The reducing power ws more due to the incorportion of spinch leves in idli btter Reducing power of control idli btter nd idli btter incorported with Moring oleifer Figure-34 shows the reducing power of control idli nd idli btter incorported with Moring oleifer 4.00 Reducing power t 700nm(mgAAE/ml CUB CFB CI CUB MFB MOI Concentrtions in mg/ml CUB-unfermented btter of control idli; CFB-fermented btter of control idli; COI-control idli; CUB-unfermented btter of control idli MFB- fermented btter of idli incorported with Moring oleifer; MOI-idli incorported with Moring oleifer Figure-34 : Reducing power of control idli btter nd idli btter incorported with Moring oleifer There ws no significnt difference in the fermented idli btter nd the idli btter incorported with Moring leves becuse it ws noted tht dded fresh leves doesnot contribute much chnge in the reducing power, wheres fter cooking there ws significnt difference between the unfermented btters nd idli of control nd MOI, where (p<0.05).the reducing power of CUB t 10-50mg/ml of concentrtion vries from mg AAE/ml, for CFB the rnge ws bout mg AAE/ml nd for COI it rnges from mg AAE/ml. Wheres in the cse of CUB t10-50mg/ml of concentrtions rnges from , for MFB the reducing power rnges from mg AAE/ml nd for MOI the reducing power ws in the rnge of mg AAE/ml t 10-50mg/ml of concentrtions. 130

151 The ntioxidnt ctivity increses s function of the development of the reducing power, indicting tht the ntioxidnt properties re concomitnt with the development of reducing power Oyizu M (1986). Okud et l., (1983) found tht Murry koenigii hd the highest reducing power Reducing power of control idli btter nd idli btter incorported with texturised soy protein Figure-35 shows the reducing power of control idli nd idli btter incorported with texturised soy protein Reducing power t 700nm(mgAAE/ml CUB CFB COI TSPUB TSPFB TSPI Concentrtions in mg/ml CUB-unfermented btter of control idli; CFB-fermented btter of control idli; COI-control idli; TSPUB-unfermented btter of idli incorported with Texturised soy protein; TSPFB- fermented btter of idli incorported with Texturised soy protein; TSPI-idli incorported with Texturised soy protein Figure-35: Reducing power of control idli btter nd idli btter incorported with texturised soy protein The reducing power of CUB AT mg/ml of concentrtion vries from mg AAE/ml, for CFB the rnge ws bout mg AAE/ml nd for COI it rnges from mg AAE/ml. Wheres in the cse of TSPUB t 10-50mg/ml of concentrtions rnges from mg AAE/ml for TSPFB. The reducing power rnges from mg AAE/ml nd for TSPI the reducing power ws in the rnge of mg AAE/ml t 10-50mg/ml of concentrtions. From the results it ws found tht fter fermenttion the reducing power incresed (p<0.05) thn in unfermented btter nd it decreses fter cooking. Similr results were reported by (Moktn et l., 2008) tht the reducing power in kinem ws highly significnt thn n cooked non fermented soyben. The findings of the enhnced reducing power of fermented ben nd ben products hve been previously reported (Berghofer et l., 1998; Chung et l., 2002; Lin et l., 2006). The bility of reducing power incresed due to the 131

152 formtion of reductnts which could rect with free rdicls to stbilize nd terminte rdicl chin rections during fermenttion, converting them to more stble products (Yng, Mu, Ko nd Hung, 2000). The influence of fermenttion on the enhnced ntioxidnt ctivities of fermented soyben broth nd soyben koji ws observed by (Yng et l., 2000) nd (Lin et l., 2006), respectively Reducing power of control idli btter nd idli btter incorported with Phseolus vulgris (without husk) Figure-36 shows the reducing power of control idli nd idli btter incorported with Phseolus vulgris (without husk) 6.00 Reducing power t 700nm(mgAAE/ml Concentrtions in mg/ml CUB-unfermented btter of control idli; CFB-fermented btter of control idli; COI-control idli; PWOHUB-unfermented btter of idli incorported with Phseolus vulgris (without husk); PWOHFB- fermented btter of idli incorported with Phseolus vulgris (without husk); PWOHI-idli incorported with Phseolus vulgris (without husk) Figure-36: Reducing power of control idli btter nd idli btter incorported with Phseolus vulgris (without husk) A significnt vrition ws found fter fermenttion in idli btter incorported with Phseolus vulgris without husk where (p<0.05) when compred to unfermented extrcts of PWOH btter. The reducing power of CUB t 10-50mg/ml of concentrtion vries from mg AAE/ml, for CFB the rnge ws bout mg AAE/ml nd for COI it rnges from mg AAE/ml. Wheres in the cse of PWOHUB t10-50mg/ml of concentrtions rnges from mg AAE/ml, for PWOHFB the reducing power rnges from mg AAE/ml nd for PWOHI the reducing power ws in the rnge of mg AAE/ml t 10-50mg/ml of concentrtions. This reducing power of the extrct might be due to their hydrogen donting bility. 132

153 Possibly, pepino fruit contin high mounts of reductone, which could rect with rdicls to stbilize nd terminte rdicl chin rections (Sudh et l., 2011) Reducing power of control idli btter nd idli btter incorported with Phseolus vulgris (with husk) Figure-37 shows the reducing power of control idli btter nd idli btter incorported with Phseolus vulgris (with husk) Reducing power t 700nm(mgAAE/ml Comcentrtions in mg/ml CUB-unfermented btter of control idli; CFB-fermented btter of control idli; COI-control idli; PWHUB-unfermented btter of idli incorported with Phseolus vulgris (with husk); PWHFB- fermented btter of idli incorported with Phseolus vulgris (with husk); PWHI-idli incorported with Phseolus vulgris (with husk) Figutre-37: Reducing power of control idli btter nd idli btter incorported with Phseolus vulgris (with husk) The reducing power t 10-50mg/ml of concentrtion of CUB, CFB nd COI vried from mg AAE/ml, mg AAE/ml nd mg AAE/ml respectively. Wheres in the cse of PWHUB t 10-50mg/ml of concentrtions rnges from mg AAE/ml, for PWHFB the reducing power rnges from mg AAE/ml nd for PWHI the reducing power ws in the rnge of mg AAE/ml t 10-50mg/ml of concentrtions. A significnt vrition ws found fter fermenttion in idli btter incorported with Phseolus vulgris with husk (p<0.05) when compred to unfermented extrcts of PWH btter, but the difference ws significnt (p<0.05) when compred to PWHI nd PWHUB. 133

154 Reducing power of control idli btter nd replcement of blck grm dhl with Phseolus vulgris (without husk) in idli btter Figure-38 shows the reducing power of control idli nd replcement of blck grm dhl with Phseolus vulgris (without husk) in idli Reducing power t 700nm(mgAAE/ml) CUB CFB COI PRUB PRFB PRI Concentrtions in mg/ml CUB-unfermented btter of control idli; CFB-fermented btter of control idli; COI-control idli; PRUB-unfermented btter of replcement of blck grm dhl Phseolus vulgris (without husk)in idli; PRFB- fermented btter of replcement of blck grm dhl Phseolus vulgris (without husk) in idli; PRI-replcement of blck grm dhl with Phseolus vulgris (without husk)in idli Figure-38: Reducing power of control idli nd replcement of blck grm dhl with Phseolus vulgris (without husk) in idli btter The reducing power of CUB AT mg/ml of concentrtion vries from mgAAE/ml, for CFB the rnge ws bout mg AAE/ml nd for COI it rnges from mg AAE/ml. Wheres in the cse of PRUB t 10-50mg/ml of concentrtions rnges from mg AAE/ml, for PRFB the reducing power rnges from mg AAE/ml nd for PRI the reducing power ws in the rnge of mg AAE/ml t 10-50mg/ml of concentrtions. A significnt vrition ws found fter fermenttion in idli btter incorported with Phseolus vulgris without husk (p<0.05) when compred to unfermented extrcts of PR btter. 4.8 METAL CHELATING ACTIVITY The metl chelting ctivity of methnolic extrcts of idli btter ws exmined ginst Fe 2+, though itis the most effective pro-oxidnt which is present in the food system (Lin et l., 2006). Metl chelting ctivity directs the brekdown of hydro peroxide into voltile compounds. 134

155 4.8.1 Metl chelting ctivity of control idli btter nd idli Figure -39 shows the MCA of the extrcts of control idli during different stges of their preprtion. The MCA showed 23% in CUB, 31% for CFB nd 28% of ctivity for COI t 10mg/ml of the extrcts. As the concentrtions increses to 50mg/ml, the MCA showed bout 38% in CFB, 56% in CFB nd 53% in COI. Overll the results proved tht fter fermenttion the MCA decreses, when compred to unfermented btters nd slightly incresed fter cooking. METAL CHELATING ACTIVITY(%) CFB y = 0.6x CUB y = 0.41x Concentrtion in mg/ml COI y = 0.66x R² = CUB CFB COI CUB-unfermented btter of control idli; CFB-fermented btter of control idli; COI-control idli Figure-39: Metl chelting ctivity of control idli btter nd idli The IC 50 vlue is the efficient concentrtion of the extrct required to decrese the initil MCA concentrtion by 50%. Figure-39 shows IC50 vlues of the extrcts of control idli during different stges of their preprtion. It ws found tht 82.17, nd 45.15mg/ml extrct (dry weight bsis) of CUB, CFB nd COI respectively, could decrese the initil concentrtion of MCA by 50% Metl chelting ctivity of idli btter nd idli incorported with Spinch olerce Figure-40 shows the MCA of the SUB, SFB nd SOI t different concentrtions of 10-50mg/ml. 135

156 80 60 METAL CHELATING ACTIVITY(%) SFB y = 0.65x SUB y = 0.5x SOI y = 0.68x Concentrtion in mg/ml SUB-unfermented btter of idli incorported with Spinch olerce; SFB- fermented btter of idli incorported with Spinch olerce; SOI-idli incorported with Spinch olerce Figure-40: Metl chelting ctivity of idli btter nd idli incorported with Spinch olerce At 10 mg/ml it showed 24% nd the ctivity incresed to 44% s the concentrtion increses to 50mg/ml, in the cse of SFB the ctivity ws 32%in 10mg/ml nd it incresed to 58%in 50mg/ml. The SOI showed 26% of MCA in 10mg/ml nd 52% of MCA t 50mg/ml. SU B Figure-40 shows IC50 vlues of the extrcts of SOI during different stges of their preprtion. It ws found tht 63.20, nd 49.14mg/ml extrct (dry weight bsis) of SUB, SFB nd SOI respectively. The results were supported by (Trwdi nd Agte, 2003) tht the leves of corinder, mrnthus, colcsi nd drumstick showed high vlues of metl chelting ctivity Metl chelting ctivity of idli btter nd idli incorported with Moring oleifer The MCA of CUB, MOFB nd MOI t different concentrtions of 10-50mg/ml were presented in the figure METAL CHELATING ACTIVITY(%) MOFB Y = 0.48X CUB y = 0.41x Concentrtion in mg/ml CUB-unfermented btter of control idli MOFB-fermented btter of idli incorported with Moring oleifer; MOI-idli incorported with Moring oleifer Figure-41: Metl chelting ctivity of idli btter nd idli incorported with Moring oleifer 136 MOI y = 0.58x C U B M OF B

157 The MCA of MOIUB of 10mg/ml ws bout 23% nd incresed to 38% t 50mg/ml, in MOIFB the ctivity for 10mg/ml ws 32% nd 50mg/ml ws bout 47%. For MOI the ctivity ws 25% t 10mg/ml nd 49% t 50mg/ml. It ws found tht 82.20, 55 nd 56.21mg/ml extrct (dry weight bsis) of MOIUB, MOIFB nd MOI respectively, could decrese the initil concentrtion of MCA by 50% Metl chelting ctivity of idli btter nd idli incorported with texturised soy protein The MCA of TSPUB, TSPFB nd TSPI t different concentrtions of 10-50mg/ml were presented in the figure-42. METAL CHELATING ACTIVITY(%) TSPFBy = 0.8x + TSPIy = 0.82x TSPUB y = 0.93x TSPU B 0 Concentrtion 20 in mg/ml TSPUB-unfermented btter of idli incorported with texturised soy protein; TSPFB- fermented btter of idli incorported with texturised soy protein; TSPI-idli incorported with texturised soy protein Figure-42: Metl chelting ctivity of idli btter nd idli incorported with texturised soy protein The MCA of TSPUB of 10mg/ml ws bout 22% nd incresed to 58% t 50 mg/ml. The ctivity of TSPFB for 10mg/ml ws 34% nd 50mg/ml ws bout 65%. For TSPI the ctivity ws 28% t 10mg/ml nd 60% t 50mg/ml. It ws found tht 42.69, 33 nd 38.05mg/ml extrct (dry weight bsis) of TSPUB, TSPFB nd TSPI respectively, could decrese the initil concentrtion of MCA by 50%. The results were supported with the findings of (Moktn et l., 2008) tht kinem hd significnt difference in the metl-chelting cpcity compred to tht of the cooked non fermented soyben. The findings of Lin et l., (2006) estblished tht the methnolic extrct of soyben koji t 10mg/ml exhibited higher chelting bility thn the unfermented soyben due to the mold fermenttion in soy ben koji. 137

158 4.8.5 Metl chelting ctivity of idli btter nd idli incorported with Phseolus vulgris without husk The MCA of PWOHUB, PWOHFB nd PWOHI t different concentrtions of 10-50mg/ml were presented in the figure METAL CHELATING ACTIVITY(%) 0 PWOHFB y = 0.9x PWOHUBy = 0.83x PWOHI y = PWOH UB Concentrtion in mg/ml PWOHUB-unfermented btter of idli incorported with Phseolus vulgris (without husk); PWOHFB- fermented btter of idli incorported with Phseolus vulgris (without husk); PWOHI-idli incorported with Phseolus vulgris (without husk) Figure-43: Metl chelting ctivity of idli btter nd idli incorported with Phseolus vulgris without husk The MCA of PWOHUB, PWOHFB nd PWOHI t 10mg/ml, the percentge of ctivity were in the rnge of 26%, 29% nd 27% respectively but in 50mg/ml of concentrtions the ctivity incresed to 59%, 68% nd 63% respectively. The IC50 vlues clculted for the extrcts of PWOHUB, PWOHFB nd PWOHI were 43.25, 32 nd 37.21mg/ml respectively. It ws found tht fter the ddition of kidney ben without husk in the fermented btter showed high chelting ctivity when compred to the unfermented idli btter Metl chelting ctivity of idli btter nd idli incorported with Phseolus vulgris without husk The MCA of PWHUB, PWHFB nd PWHI t different concentrtions of 10-50mg/ml were presented in the figure-44. METAL CHELATING ACTIVITY(%) PWHFB y = 0.87x PWHI y = 0.86x + 24 PWHUB y = 0.84x Concentrtion in mg/ml PWHUB-unfermented btter of idli incorported with Phseolus vulgris (with husk); PWHFB- fermented btter of idli incorported with Phseolus vulgris (with husk); PWHI-idli incorported with Phseolus vulgris (with husk) Figure-44: Metl chelting ctivity of idli btter nd idli incorported with Phseolus vulgris without husk 138 PW HUB

159 The MCA of PWHUB, PWHFB nd PWHI were presented in the figure-44. The MCA t 10mg/ml of extrcts were in the rnge of 28%, 36% nd 32% for PWHUB, PWHFB nd PWHI respectively. As the concentrtions incresed to 50mg/ml, the MCA incresed to rnge of 63%, 72% nd 68% for PWHUB, PWHFB nd PWHI respectively. The clculted IC50 vlues were 39, nd 37.3mg/ml of the idli btter incorported with kidney ben with husk extrcts Metl chelting ctivity of replcement of blck grm dhl with Phseolus vulgris without husk in idli btter nd idli The MCA of PWHUB, PWHFB nd PWHI t different concentrtions of 10-50mg/ml were presented in the figure-45. METAL CHELATING ACTIVITY(%) PRFBy = 1.05x R² = PRUBy = 0.84x R² = Concentrtion in mg/ml PRI y = 0.92x R² = ic50=31mg/ml PRUB PRFB PRI PRUB-unfermented btter of replcement of blck grm dhl Phseolus vulgris (without husk) in idli; PRFB- fermented btter of replcement of blck grm dhl Phseolus vulgris (without husk) in idli; PRI-replcement of blck grm dhl with Phseolus vulgris (without husk) in idli Figure-45: Metl chelting ctivity of replcement of blck grm dhl with Phseolus vulgris without husk in idli btter nd idli The MCA of PRUF, PRFB nd PRI t different concentrtions of 10-50mg/ml were presented in the figure-45. The MCA ofpruf of 10mg/ml ws bout 29% nd incresed to 62% t 50mg/ml. The ctivity of PRFB for 10mg/ml ws 34% nd 50mg/ml ws bout 76%. For PRI, the ctivity ws 32% t 10mg/ml nd 69% t 50mg/ml. It ws found 37.38, nd 31mg/ml extrct (dry weight bsis) of PRUF, PRFB nd PRI respectively, could decrese the initil concentrtion of MCA by 50%. 139

160 4.9 HYDROXYL ACTIVITY The most rective free rdicl ws hydroxyl rdicl formed from nion of superoxide nd hydrogen peroxide, in the presence of copper or iron ions. These hydroxyl rdicls rect with lipid, polypeptides, proteins, nd DNA, especilly thimine nd gunosine (Lee et l., 2004) Hydroxyl ctivity of control idli btter nd idli The hydroxyl ctivity of unfermented btter, fermented btter nd idli t different concentrtions of 10-50mg/ml re presented in the figure HYDROXYL ACTIVITY(%) CFB y = 0.299x CUB y = x COI y = 0.295x CUB CFB Concentrtion in mg/ml CUB-unfermented btter of control idli; CFB-fermented btter of control idli; COI-control idli Figure-46: Hydroxyl ctivity of control idli btter nd idli The scvenging bilities of unfermented btter, fermented btter nd idli on hydroxyl rdicl inhibition re shown in Figure-46. All the btter extrcts showed good hydroxyl rdicl scvenging ctivities ( %, % nd %) t concentrtion of 10-50mg/ml. The IC50 vlues of CUFB, CFB nd CI were , 120 nd mg/ml. However, mong the vrious processed smples, CFB were found to register the highest (p<0.05) hydroxyl rdicl scvenging ctivity Hydroxyl ctivity of idli btter nd idli incorported with Spinch olerce The hydroxyl ctivity of unfermented btter, fermented btter nd idli incorported with Spinch olerce t different concentrtions of 10-50mg/ml were presented in the figure

161 HYDROXYL ACTIVITY % y = 0.551x R² = y = x R² = y = 0.525x R² = SU B SFB Concentrtion of mg/ml SOUB-unfermented btter of idli incorported with Spinch olerce; SOFB- fermented btter of idli incorported with Spinch olerce; SOI-idli incorported with Spinch olerce Figure-47: Hydroxyl ctivity of idli btter nd idli incorported with Spinch olerce The hydroxyl scvenging ctivity t 10mg/ml of extrcts ws in the rnge of %, % nd % for SUB, SFB nd SOI respectively. The clculted IC50 vlues were 71.16, nd mg/ml of the idli btter incorported with spinch extrcts. These results were supported by Chu et l., (2000) tht the vegetbles hd high ctivity of hydroxyl rdicls (94%) becuse they re good sources of glutthione, scorbic cid nd chlorogenic cid which might contribute to the scvenging bility of ctive oxygen rdicls. The glutthione content in vegetbles rect with oxidnts such s H 2 O 2, superoxide nions nd hydroxyl rdicls Hydroxyl ctivity of idli btter nd idli incorported with Moring oleifer The hydroxyl ctivity of unfermented btter, fermented btter nd idli incorported Moring oleifer with re illustrted in the figure

162 HYDROXYL ACTIVITY % MOFBy = 0.475x MOIy = 0.391x CUBy = x R² = ic50=108.26mg/ml Concentrtion of mg/ml CUB-unfermented btter of control idli MOFB- fermented btter of idli incorported with Moring oleifer; MOI-idli incorported with Moring oleifer Figure-48: Hydroxyl ctivity of idli btter nd idli incorported with Moring oleifer The scvenging ctivity of the extrcts of CUB, MOFB nd MOI were in the rnge of %, % nd % respectively t 10-50mg/ml of concentrtions. The IC50 vlues clculted for the extrcts of CUB, MOFB nd MOI were , nd mg/ml respectively. It ws found tht fter the ddition of Moring oleifer leves in the fermented btter showed high hydroxyl ctivity when compred to the control idli btter. The outcome of the present study ws similr with the findings of Singh nd Prsd, (2013), tht n pprecible mounts of hydroxyl ion scvenging ctivity of Moring leves mkes CU B MO FB this s biomteril for nticncer nd therpeutic benefits s functionl food Hydroxyl ctivity of idli btter nd idli incorported with texturised soy protein Figure-49 shows the hydroxyl ctivity of idli btter nd idli incorported with Texturised soy protein HYDROXYL ACTIVITY % TSPFBy = 0.566x TSPUFy = 0.454x Concentrtion of mg/ml TSPIy = 0.545x TS PU F TSPUB-unfermented btter of idli incorported with Texturised soy protein; TSPFB- fermented btter of idli incorported with Texturised soy protein; TSPI-idli incorported with Texturised soy protein Figure-49: Hydroxyl ctivity of idli btter nd idli incorported with texturised soy protein 142

163 The hydroxyl scvenging ctivity of TSPUB, TSPFB nd TSPI t mg/ml of concentrtions were in the rnge of %, % nd % respectively. The IC50 vlues of the extrcts of the TSPUB, TSPFB nd TSP were 59.25, nd respectively. The results showed tht the TSPFB showed higher inhibition of hydroxyl rdicl scvenging ctivity when compred to unfermented extrcts Hydroxyl ctivity of idli btter nd idli incorported with Phseolus vulgris (without husk) Figure-50 illustrtes the hydroxyl ctivity of idli btter nd idli incorported with Phseolus vulgris (without husk). HYDROXYL ACTIVITY % PWOHFBy = 0.582x PWOHIy = 0.514x PWOHUBy = 0.487x + PWO HUB PWO HFB Concentrtion of mg/ml PWOHUB-unfermented btter of idli incorported with Phseolus vulgris (without husk); PWOHFB- fermented btter of idli incorported with Phseolus vulgris (without husk); PWOHI-idli incorported with Phseolus vulgris (without husk) Figure-50: Hydroxyl ctivity of idli btter nd idli incorported with Phseolus vulgris (without husk) The hydroxyl scvenging ctivity of unfermented nd fermented idli btter nd idli incorported with Phseolus vulgris (without husk) t 10-50mg/ml of concentrtions were in the rnge of %, % nd % respectively. The IC50 vlues of the extrcts of the unfermented, fermented btters nd idli were 40.60, nd 31.28mg/ml respectively. The results showed tht the fermented btter of Phseolus vulgris (without husk) showed higher inhibition (p 0.05) of hydroxyl rdicl scvenging ctivity when compred to unfermented extrcts. 143

164 4.9.6 Hydroxyl ctivity of idli btter nd idli incorported with Phseolus vulgris (with husk) Figure-51 illustrtes the hydroxyl ctivity of idli btter nd idli incorported with Phseolus vulgris (with husk). HYDROYXL ACTIVITY % 80 60PWHFBy = 0.763x PWHUBy = 0.63x Concentrtion of mg/ml PWHIy = 0.777x PW HUB PWHUB-unfermented btter of idli incorported with Phseolus vulgris (with husk); PWHFB- fermented btter of idli incorported with Phseolus vulgris (with husk); PWHI-idli incorported with Phseolus vulgris (with husk) Figure-51: Hydroxyl ctivity of idli btter nd idli incorported with Phseolus vulgris (with husk) The hydroxyl scvenging ctivity of PWHUFB, PWHFB nd PWHI t mg/ml of concentrtions were in the rnge of %, % nd % respectively. The IC50 vlues of the extrcts of the btters of unfermented nd fermented were nd nd for the idli the vlue ws 32.86mg/ml respectively Hydroxyl ctivity of replcement of blck grm dhl with Phseolus vulgris (without husk) in idli btter nd idli Figure-52 shows the hydroxyl ctivity of replcement of blck grm dhl with Phseolus vulgris (without husk) in idli btter nd idli. HYDROXYL ACTIVITY % PRFB y = 0.766x + PRI y = 0.762x + PRUB y = 0.707x PRU B Concentrtion of mg/ml PRUB-unfermented btter of replcement of blck grm dhl Phseolus vulgris (without husk) in idli; PRFB- fermented btter of replcement of blck grm dhl Phseolus vulgris (without husk) in idli; PRI-replcement of blck grm dhl with Phseolus vulgris (without husk) in idli Figure-52: Hydroxyl ctivity of replcement of blck grm dhl with Phseolus vulgris (without husk) in idli btter nd idli 144

165 The hydroxyl scvenging ctivity of unfermented btter, fermented btter nd idli prepred from replcement of blck grm dhl with Phseolus vulgris (without husk) t mg/ml of concentrtions were in the rnge of %, % nd % respectively. The IC50 vlues of the extrcts of the PRUB, PRFB nd PRI were 27.51, nd 23.60mg/ml respectively. The results showed tht the PRI showed higher inhibition of hydroxyl rdicl scvenging ctivity when compred to unfermented extrcts. The results of the hydroxyl rdicl scvenging ctivity showed tht the vlue ddition of kidney ben in idli found to be more significnt scvenging ctivity. The findings of the present study were supported by Crbonro et l., (1996) stted tht the ntioxidnt properties of tnnin content of fb ben indicted tht the ntioxidnt ctivity wsccounted for the direct interction of tnnin with hydroxyl rdicl rther thn to metl chelting ctivity. All together the potentil scvenging bilities of phenolic substnces might be due to the ctive hydrogen donor bility of hydroxyl substitution. Similrly, Hgermn et l., (1998) hve lso suggested tht high moleculr weight nd the proximity of mny romtic rings nd hydroxyl groups re more importnt for the free rdicl scvenging by tnnins thn their specific functionl groups GLYCAEMIC INDEX Glycemic Index (GI) of foods s method of rnking foods bsed on the effect of bloodglucose response Bseline dt of the helthy volunteers used for the study Tble-4.7 presents the bseline dt of the helthy volunteers used for the glycemic index study. Tble-4.7: Bseline dt of the helthy volunteers used for the study Prmeters Men ±SD Age 27±3 Height(cm) ±6.77 Weight(kg) 60.5±4.13 BMI(kg/m 2 ) 23.7±0.88 Fsting blood glucose level inmmol/l 5.39±0.39 Post prndil glucose level in mmol/l 5.25±

166 This tble-4.7 shows the nthropometric mesurements of the helthy volunteers who re involved in the present study. Their BMI ws norml nd the clinicl chrcteristics like fsting blood glucose nd post prndil glucose level were in the norml rnge Glycemic index for control nd vlue dded idli in helthy volunteers Tble-4.8 presents the glycemic index for control nd vlue dded idli in helthy volunteers Tble-4.8: Glycemic index for control nd vlue dded idli in helthy Vlue dded idli volunteers Men blood glucose concentrtions (mmol/l) Pek rise (mmol/l) Glycemic index (%) COI 5.39± ± ± ± ± c ± b ± 0.68 SOI 5.18± ± ± ± ± c ± b ± 0.45 MOI 5.04± ± ± ± ± c ± ± 0.61 TSPI 5.24± ± ± ± ± ± b ± 0.67 PWOHI 5.46± ± ± ± ± b ± b ±0.01 PWHI 5.31± ± ± ± ± ± b ± PRI 5.21± ± ± ± ± ± ± 0.17 F-test (p-vlue) 5.30 (0.000*) 3.33 (0.008*) Mens with different superscripts were significntly different (p<0.05)coi-control idli ; SOI- idli incorported with Spinch olerce, MOI- idli incorported with Moring oleifer, TSPI- idli incorported with Texturised soy protein, PWHOI- idli incorported with Phseolus vulgris without husk, PWHI- idli incorported with Phseolus vulgris with husk, PRI- replcement of blck grm dhl with Phseolus vulgris.. The men blood glucose levels of the control idli nd vlue dded idli tested in helthy volunteers re given in tble-4.8.the men blood glucose levels were incresed fter the intke of idli t 30 nd 60 minutes, fter which there ws decrese from 60 minute to 90 minute nd 120 minute. The glycemic index of control idli ws 98 nd significntly higher (p 0.05) thn idli incorported with Moring followed by the Phseolus vulgris replced idli ws lesser when compred to control idli. Giridhri et l., (2011) proved tht the drumstick leves re the suitble source for dibetic food which helps in regultion of blood glucose levels in humn subjects. Anderson (1988) reveled tht uronic cids were the mjor components of the soluble frction of fibre which ws present in 146

167 ll vegetbles found to be more closely relted to their glycemic responses. Dilwri et l., (1987) suggested tht the intke of pulses plys vitl role in the mngement of dibetes. Are under curve mmol.h/l COI SOI MOI TSPI PWOHI PWHI PRI COI-control idli ; SOI- idli incorported with Spinch olerce, MOI- idli incorported with Moring oleifer, TSPI- idli incorported with Texturised soy protein, PWHOI- idli incorported with Phseolus vulgris without husk, PWHI- idli incorported with Phseolus vulgris with husk, PRI- replcement of blck grm dhl with Phseolus vulgris. Figure-53: Are under the totl plsm glucose curve (mmol.h/l) The men totl AUC for the control idli nd the six developed vlue dded idli were lower thn control idli in the figure-53. However the spinch idli nd the kidney ben without husk idli ws similr to the control idli. The AUC ws lowest for the MOI nd it ws less for the PRI nd PWH idli. It ws due to the fibre content of the Phseolus vulgris nd Moring oleifer leves which lowers the glycemic response in the helthy volunteers.it ws suggested tht soluble or viscous fibres re effective on the postprndil response. The pek rises of blood glucose level for the helthy subjects were presented in the figure-54. The pek rise of blood glucose level fter the intke of the idli incorported with texturised soy protein nd the idli incorported with Phseolus vulgris (with husk)ws low when compred to ll the other vlue dded idli nd the control idli. 147

168 PEAK RISE (mmol/l) COI SOI MOI TSPI PWOHI PWHI PRI COI-control idli ;SOI-idli incorported with Spinch olerce, MOI-idli incorported with Moring oleifer, TSPI-idli incorported with Texturised soy protein,pwhoi-idli incorported with Phseolus vulgris without husk, PWHI-idli incorported with Phseolus vulgris with husk, PRI- replcement of blck grm dhl with Phseolus vulgris. Figure-54: Pek rise (mmol/l) of vlue dded idli It ws proved tht bens re n excellent source of dietry fibre ccording to (Mrlett, 1992) nd hve very low glycemic indexes (Jenkins et l., 1980) which hve been ttributed due to their fibre (Thorne et l,1983), tnnin (Thompson et l., 1984), nd phytic cid contents (Yoon et l.,1983). Thus, bens re considered to be n importnt food for individuls with dibetes nd those with n elevted risk of developing dibetes. Jenkins nd collegues (1981) documented the beneficil effects of pulses on post-prndil blood glucose vlues. The Glycemic index of vlue dded idli ws presented in the figure-55. GLYCAEMIC INDEX % COI SOI MOI TSPI PWOHI PWHI PRI COI-control idli ;SOI-idli incorported with Spinch olerce, MOI-idli incorported with Moring oleifer, TSPI-idli incorported with Texturised soy protein, PWHOI-idli incorported with Phseolus vulgris without husk, PWHI-idli incorported with Phseolus vulgris with husk, PRI- replcement of blck grm dhl with Phseolus vulgris. Figure-55: Glycemic index (%) of vlue dded idli 148