Abstract:
Idli is a fermented breakfast food valued for its soft texture, easy digestibility, and
health benefits. However, commercially available instant idli mixes often provide
limited amounts of dietary fiber, antioxidants, and essential minerals. This study aimed
to develop a nutritionally enhanced instant idli batter mix by fortifying it with
Palmyrah (Borassus flabellifer L.) fruit pulp (PFP), an underutilized yet nutrient-rich
resource commonly found in Sri Lanka. Five idli batter formulations (T0, T1, T2, T3, and
T4) were prepared by varying the proportions of PFP and semolina (0:80%, 10:70%,
20:60%, 30:50%, and 40:40%) respectively, while keeping the levels of other
ingredients constant (black gram 15%, salt 3%, and yeast 2%). The developed batter
samples were assessed for nutritional, physicochemical, microbiological, and sensory
characteristics after the addition of yeast and one hour fermentation. Sensory
evaluation using a 9-point hedonic scale indicated that formulation T3 achieved the
highest overall acceptability, providing an optimal balance of colour, aroma, taste,
flavour, and texture. Based on these results, T3 was selected as the optimized
formulation, containing crude fiber (10.74%), crude protein (12.02%), crude fat
(0.12%), ash (2.73%), salt (2.33%), moisture (62.19%), energy (316.76 kcal), pH
(5.62), titratable acidity (0.24%), and °Brix (10.52). The inclusion of PFP significantly
(< 0.05) enhanced the batter’s dietary fiber, protein, fat, ash, salt, and mineral contents
without adversely affecting sensory quality. Physicochemical parameters such as pH,
titratable acidity, °Brix, moisture content, and energy varied among treatments but
remained within acceptable limits, ensuring product stability. Microbiological analysis
confirmed product safety, with the absence of coliforms and acceptable yeast and mold
counts, indicating effective hygienic processing and satisfactory shelf stability. Overall,
the study concludes that incorporating 30% PFP (T3) into instant idli batter enhances
nutritional quality while maintaining safety and consumer acceptability, supporting
the value-added utilization of Palmyrah resources for functional foods.
