Abstract:
The study titled Development and Quality Evaluation of Fortified Instant idli batter rnix
enriched rvith Palmyrah pulp focused on enhancin-e the nutritional quality and sensory
acceptability of instant idli batter by incorporating Palmyrah fruit pulp (PFP). The
research aimed to develop a convenient, nutrient-rich, and culturally relevant food product
using locally available in-eredients. Different treatments (To, Tr, T:, Tj, T+) rvere prepared
by varying the levels of Palmyrah pulp {0o/'o,r0yo,20yo,30o6,40oro}, and, their sensory
nutritional, physicochemical, microbiological, characteristics .i,vere evaluatecl. Sensory
evaluation using 9-point hedonic scale showed that treatment Tr (30?6 Palmyrah pulp +
50?'o rava) achieved the highest overall acceptability, ofTering an optimal balance of color.
aroma, taste, flavor, texture. The nutritional analysis indicated that the inclusion of
Palmyrah pulp significantly enhanced the batter's fiber, protein, fat, ash. salt and rnineral
content (Ca, Mg, K, Na) levels, rvithout adversely affecting its texture or taste.
Physiochernical parameters such as pH, titratable acidity, brix0, and moisture content and
ener-qy varied among treaturents but remained within acceptable limits, ensuring product
stability and safety. L'Iicrobiological analysis confirmed the safety ofthe product, showing
absence of coliforms and acceptable yeast and mold counts, indicating effective hygienic
processing and satisfactory shelf stability. Overall, the study concluded that incorporating
3oo/o Palmyrah pulp (Tr) in instant idli batter provides a nutritionally enhanced,
rnicrobiologically safe, and consulner-acceptable product, supporting sustainable
utilization of under exploited Palmyrah resources for cornmercial functional food
development.
