Quality improvement of idli using extruded rice flour
1995
Singh, N. | Bawa, A.S. | Sekhon, K.S.
The effect of substituting rice with extrusion cooked (75, l00 and 125C) rice flour at 10, 20, 30 and 40% level on the quality of idlis was investigated. Both the levels of substitution and temperature of extrusion had significant effects on the specific gravity, acidity and pH of the idli batter, and textural and sensory quality of the idlis. The idlis prepared from idli mix containing rice substituted by 20-30% of rice flour extruded at 125C were most acceptable.
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