Formulation of Energy and Fibre Rich Instant Mix for Idli and Dosa Preparation

Author(s)	Ms. Zainab Akram Bagwan
Country	India
Abstract	Cereals are staple foods consumed across India and are an important source of energy, protein and fibre. This research was conducted to formulate a convenient instant mix in which the conventional ingredients were partially replaced by semolina, oat flakes, sorghum (jowar) and flattened rice. The instant idli and dosa mix was developed to save time and effort in meal preparation needed by traditional indigenous methods. The developed mix, according to the calculated nutritional composition, was rich in energy, fibre, and protein. The mix was observed to have a high water absorption capacity because of the pre-gelatinization of starch in the grains by dry roasting and the high water-holding ability of the cereal proteins. Hence, the addition of more water was required to obtain the optimum consistency of batters for idli and dosa preparation. The water content was optimized to determine the instant-mix-to-water ratio to form batters. The instant mix-to-water ratios for preparing the idli and dosa batters were 1:4 and 1:10, respectively. Consequently, the developed mix has high water absorption ability, requiring more water to form batters of the required consistency.
Keywords	Instant mix, Convenience, Energy-Fibre, Idli and Dosa, Water Absoprtion, Water Optimization
Published In	Volume 7, Issue 3, May-June 2025
Published On	2025-05-27
DOI	https://doi.org/10.36948/ijfmr.2025.v07i03.45525
Short DOI	https://doi.org/g9mh8q

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International Journal For Multidisciplinary Research