Idli is a popular Indian breakfast dish consumed by many people all over the world, made from white rice (Oryza sativum)(75–80%)and black gram (Phaseolus mungo)(20–25%). Idli's wide consumption makes it ideal as a model for studying acceptability of a food reformulated with whole grains. The objective was to compare acceptability regarding texture, color and sensory properties when white rice was replaced with brown rice at 5 replacement levels (0% (control), 25%, 50%, 75% and 100%). Textural attributes and L*a*b* color values were measured by a texture analyzer and a Chroma meter, respectively. Informed and blind sensory tests were conducted. Instrumental hardness and gumminess were proportional to the level of whole grain replacement, while springiness and cohesiveness did not vary by replacement level. Liking ratings for overall acceptability were similar at the three lowest levels of brown rice replacement. Although brown rice replacement reduced the liking score for various sensory attributes, especially for 75% and 100% replacements, more than 90% of the panelists preferred brown-rice-blended idli as their first choice. There are ample opportunities to increase whole grain consumption through reformulation of regularly consumed traditional refined grain foods by partial or complete replacement with whole grains.
Bibliographical noteFunding Information:
This study was partially supported by the Industrial Innovation Center (IIC) , Atyab Food Tech LLC and Sultan Qaboos University – College of Agricultural and Marine Sciences Dean's Seed Grant.
© 2013 Beijing Academy of Food Sciences
Copyright 2020 Elsevier B.V., All rights reserved.
- Brown rice
- Sensory test
- Texture profile analysis (TPA)