Vol. 11, Issue 1 (2022)

Author(s):
Manisha, Sangeeta C Sindhu and Urvashi Nandal

Abstract:
The present study was planned to develop and evaluate Idli with low glycemic index. Idli is a popular fermented breakfast food consumed in the Indian subcontinent mainly south India. Over the time period, it has also become popular in Northern India due to ease of making and its savoury taste. It is conventionally made mainly of rice and black gram. In order to make it diabetic friendly, Idli was developed using brown rice, soybean, Acacia nilotica and Coccinia indica. The Idli developed using brown rice in combination with black gram and soybean was found to be highly acceptable. Nutritional evaluation revealed 10.82 g/100g protein, 4.43 g/100g fibre. Antioxidant activity was analyzed in terms of phenolic content (5.32 mg GAE/100g) and DPPH radical scavenging activity (6.32 TE/100g). In-vitro starch and protein digestibilities were found to be 65.18 mg maltose/g and 79.46 percent, respectively. Percent mineral availability was in the range of 55 to 66 for different minerals. Glycemic index was found to be 50.83. The Idli incorporated with Coccinia indica and Acacia nilotica were not found acceptable.