• Chelliah, Ramachandran
• Chandrashekar, S.
• Sh, Kim
• Eb, Daliri
• Barathikannan, K.
• Tyagi, A.
• Chen, X.
• Kwame Ofosu, F.
• Dh, Oh
• Antony, U.
• Sr, Ramakrishnan
• Raman, V.
• Mh, Wang
• Nakyeong, H.
• Rubab, M.

Abstract

The Asian food pattern primarily embraces rice and rice-based products, which mainly comprise 90% starch. Among these various food products, Idli is mostly prepared through fermentation. It has high palatability, and the rapid and highly digestible nature of the food product results in a higher post-glucose level in diabetic patients. A heat-treated Idli rice sample was prepared by roasting parboiled rice at the temperature range of 155 to 165 °C for 65 to 75 s. Idli/rice-based Dokala made from heat-treated rice is better when compared to untreated rice in terms of its microbiological profile and physiochemical properties. The proximate composition of heat-treated parboiled rice Idli/Rice Dokala showed slightly higher values than the untreated parboiled rice Idli/Rice Dokala, which reveals that it has marginally higher nutritive value. Determination of the Rapidly Available Glucose (RAG) and Slowly Available Glucose (SAG) values, SEM analysis, resistant starch analysis, microbial assay, and in vivo studies were performed to determine the glycemic index (GI) and glycemic load in normal and diabetic persons. Sensory analysis also proved that heat-treated Idli/Rice Dokala is superior to untreated based on the color, flavor, appearance, taste, and texture.

Topics

• impedance spectroscopy
• scanning electron microscopy
• texture
• fermentation