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Preparation of idli with different variations of puffed finger millet flour and finger millet semolina
Contexts in source publication
Context 1
... Bengal gram flour was replaced by Finger millet flour at 25, 50, 75 and 100 per cent level in the standard recipe (Table 1) and all other ingredients were kept constant. Similarly in Idli prepration Finger millet semolina was replaced by the puffed finger millet flour at 100, 90, 80, 70 and 60 per cent level in the standard recipe as illustrated in (Fig.2 and Table 2) and all other ingredients were kept constant. Sensory qualities of the value added puffed finger millet flour based Sattu and Idli was conducted in comparison with roasted Bengal gram sattu as control and finger millet semolina idlias control. ...Context 2
... mean sensory quality scores varied from 6.87 to 7.89, as shown in Table 2 and Fig. 2. Although there was no thickening or binding agent, the texture and lack of shape retention of the idli made with 100% puffed finger millet flour (R1) were particularly unsatisfactory. ...Context 3
... Bengal gram flour was replaced by Finger millet flour at 25, 50, 75 and 100 per cent level in the standard recipe (Table 1) and all other ingredients were kept constant. Similarly in Idli prepration Finger millet semolina was replaced by the puffed finger millet flour at 100, 90, 80, 70 and 60 per cent level in the standard recipe as illustrated in (Fig.2 and Table 2) and all other ingredients were kept constant. Sensory qualities of the value added puffed finger millet flour based Sattu and Idli was conducted in comparison with roasted Bengal gram sattu as control and finger millet semolina idlias control. ...Similar publications
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