Development and Quality Evaluation of Fortified Instant Idli Batter Mix Enriched With Palmyrah

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.