Rheological, physical, and sensory evaluation of finger millet-based instant idli premixes: Optimizing rice substitution for enhanced nutrition and consumer acceptability
Main Article Content
Keywords
idli; finger millet; free gluten; rheological properties; sensory attributes
Abstract
The attractiveness and convenience of pre-prepared foods led the food industry to reformulate traditional, time-consuming foods into modern, ready-to-cook options. This study aimed to assess the rheological, physical, and sensory properties of instant idli premixes formulated with finger millet (30–70%) as a partial or full sub-stitute for rice. Rheological assessments revealed that the incorporation of finger millet significantly improved water absorption (up to 65.5%) and accelerated starch gelatinization, with the onset temperature at 71.0°C for the 60% millet blend. Optimal dough stability (17.6–18.3 min) and extensibility (1638 mm) were observed at 50% millet inclusion, contributing to a soft, well-aerated texture. In contrast, higher substitution levels (70%) impaired structural integrity and increased dough resistance, indicating reduced viscoelastic performance. Physical analysis demonstrated consistent batter viscosity (~2500 cP) across formulations, while color metrics (ΔE*: 14.9–17.5) showed only minor shifts. Sensory evaluation confirmed high consumer acceptability of idlis containing 50–60% finger millet, as assessed in terms of softness, flavor, and appearance. These results highlight the potential of finger millet as a valuable, gluten-free ingredient for improving the nutritional profile of idlis without sacrificing their texture or flavor.
References
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Dey, D., Singh, G., Ishwarya, P. and Mateen, A., 2024. Functionality and extrusion processing of millets—A review. Food Reviews International. 40(10): 3605–3633. https://doi.org/10.1080/87559129.2024.2367643
Dey, P., Singh, M., and Rajput, N. (2024). Functional and rheological assessment of millet-based composite flours for bakery applications. LWT - Food Science and Technology, 183, 115063. https://doi.org/10.1016/j.lwt.2023.115063
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Gowda, R. and Kambhampati, R., 2024. Evaluation of textural and rheological properties in millet-based dough systems during proofing. Journal of Cereal Science. 110: 102561. https://doi.org/10.1016/j.jcs.2024.102561
Jamal, R., Sinha, P. and Singh, D., 2016. Effect of incorporation of finger millet on the nutritional and functional properties of idli. Asian Journal of Dairy and Food Research. 35(3): 216–219.
Joshi, N.D., Mohapatra, D. and Joshi, D.C., 2014. Varietal selection of some indica rice for production of puffed rice. Food and Bioprocess Technology. 7: 299–305. https://doi.org/10.1007/s11947-013-1056-1
Karnat, S.R., Sarma, M. and Somashekar, D., 2024. Study of changes in functional properties of fermented Idli batter during storage under different temperature conditions. Food and Humanity. 3: 100377. https://doi.org/10.1016/j.foohum.2024.100377
Karunanithi, S., Guha, P. and Srivastav, P.P., 2024. Innovation in Idli batter preservation through betel leaf essential oil-based nanoemulsion: Evaluating fermentation kinetics and physicochemical analysis. Food Chemistry Advances. 5: 100805. https://doi.org/10.1016/j.focha.2024.100805
Kaur, A., Singh, N., Ezekiel, R. and Guraya, H.S., 2007. Pasting and thermal properties of potato starch–wheat flour blends. Starch‐Stärke. 59(5): 224–233.
Kaur, M. and Singh, N., 2017. Influence of fiber and protein on pasting and rheological behavior of flour blends. Journal of Cereal Science. 75: 60–67.
Kumar, N., Singh, R., Upadhyay, A. and Giri, B.S., 2024. Application and functional properties of millet starch: Wet milling extraction process and different modification approaches. Heliyon. 10(7): e28161. https://doi.org/10.1016/j.heliyon.2024.e25330
Kumar, S., Meena, R.S. and Patel, A., 2023. Effect of millet concentration and processing on functional properties of proso millet-based blends. International Journal of Food Science and Technology. 58(4): 1523–1532. https://doi.org/10.1111/ijfs.16123
Kumari, P., Singh, N. and Rao, G., 2024. Rheological characteristics of finger millet flour blends during fermentation: Implications for idli texture. International Journal of Food Science and Technology. 59(2): 785–794. https://doi.org/10.1111/ijfs.16245
Longvah, T., Ananthan, R., Bhaskarachary, K. and Venkaiah, K., 2017. Indian Food Composition Tables 2017. National Institute of Nutrition, Indian Council of Medical Research.
McCormick, K. and Salcedo, J., 2017. SPSS statistics for data analysis and visualization. Hoboken, NJ: John Wiley and Sons. https://doi.org/10.1002/9781119183426
Mudau, A.E., Silungwe, H., Jideani, A.I.O. and Jideani, V.A., 2022. Effect of spontaneous fermentation on functional and thermal properties of finger millet flour. LWT - Food Science and Technology. 153: 112489. https://doi.org/10.1016/j.lwt.2021.112489
Mudau, M., Ramashia, S.E. and Mashau, M.E., 2022. Mineral content, functional, thermo-pasting, and microstructural properties of spontaneously fermented finger millet flours. Foods. 11(16): 2474. https://doi.org/10.3390/foods11162474
Nagaraja, T., Parveen, S.G., Aruna, C., Hariprasanna, K., Singh, S., Singh, A.K., et al. 2024. Millets and pseudocereals: A treasure for climate resilient agriculture ensuring food and nutrition security. Indian Journal of Genetics and Plant Breeding. 84(01): 1–37. https://doi.org/10.31742/ISGPB.84.1.1
Panigrahi, C., Basavaraj, M.G. and Deshpande, A.P. 2025. Influence of various parameters on flow behaviour of instantly-leavened cereal-legume batters. Journal of Food Science and Technology. 1–13. https://doi.org/10.1007/s13197-025-06307-x
Patil, V.V., Pardeshi, I.L., Swami, S.B., Waikar, G.A. and Ranveer, R.C., 2024. Development of sattu and idli premixes from puffed finger millet. International Journal of Advanced Biochemistry and Research. 8(11): 1004–1008. https://doi.org/10.33545/26174693.2024.v8.i11m.3006
Rani, M., Amane, D. and Ananthanarayan, L., 2019. Impact of partial replacement of rice with other selected cereals on idli batter fermentation and idli characteristics. Journal of Food Science and Technology. 56(3): 1192–1201. https://doi.org/10.1007/s13197-019-03582-3
Ronda, F., Pérez-Quirce, S. and Villanueva, M., 2017. Rheological properties of gluten-free bread doughs: Relationship with bread quality. In: Advances in food rheology and its applications. Woodhead Publishing. pp. 297–334.
Saccharomyces cerevisiae MK-157 as a fat replacer and its impact on physico-chemical, micromorphology, nutritional and sensory characteristics of dough and baked products. Arabian Journal of Chemistry. 16(11): 105243. https://doi.org/10.1016/j.arabjc.2023.105243
Santhoshkumar, R., Anandharamakrishnan, C. and Rani, S., 2024. Effect of millet incorporation on the quality of 3D-printed idli: Textural and nutritional evaluation. Journal of Food Processing and Preservation. 48(1): e17085. https://doi.org/10.1111/jfpp.17085.
Sharma, S., Gautam, P., Joshi, S., Dobhal, A., Anand, J. and Kumar, S., 2024. Nutritional and functional profiling of major millets and its processed food products: A review. Environment Conservation Journal. 25(4): 1180–1190. https://doi.org/10.36953/ECJ.30621824
Sharma, S., Saxena, D.C. and Riar, C.S., 2021. Effect of germination and fermentation on functional and nutritional properties of sorghum flour. LWT - Food Science and Technology. 145: 111298.
Sidique, B., Wang, A., Wu, L. and Ahmad, I., 2024. Effect of millet flour addition on dough rheology, chapati quality, and moisture distribution. Food and Humanity. 2: 100249. https://doi.org/10.1016/j.foohum.2024.100249
Sircar, A. and Mandal, M., 2023. Development of millet-enriched ready-to-cook idli mix: Nutritional and sensory evaluation. International Journal of Food Science and Nutrition. 8(2): 45–52.
Siroha, A.K. and Bangar, S.P., 2024. Millet-based food products: An overview. Current Food Science and Technology Reports. 2(2): 213–220. https://doi.org/10.1007/s43555-024-00031-x
Susmitha, T., Bagchi, T.B., Deb, B.S., Biswas, T., Adak, T., Banerjee, H., et al. 2022. Evaluation of colour, texture and nutritional properties of pigmented rice-based fermented steamed food–Idli. Food Chemistry Advances. 1: 100021. https://doi.org/10.1016/j.focha.2022.100021
Upadhyay, R. and Mehra, A., 2017. Studies on rheology of rice cake batter along with texture and microstructure properties of steamed rice cakes. EC Nutrition. 8: 263–271.
Xiao, J., Li, Y., Niu, L., Chen, R., Tang, J., Tong, Z., et al. 2023. Effect of adding fermented proso millet bran dietary fiber on micro-structural, physicochemical, and digestive properties of gluten-free proso millet-based dough and cake. Foods. 12(15): 2964. https://doi.org/10.3390/foods12152964
Yadav, A., Mehta, S. and Sharma, D., 2024. Effect of millet enrichment on extensibility and aeration properties of fermented dough systems. Food Hydrocolloids. 142: 108751. https://doi.org/10.1016/j.foodhyd.2024.108751
Yadav, D.N. and Dalbhagat, C.G., 2022. Influence of processing conditions and millet proportion on functional and thermal properties of extruded products. Journal of Cereal Science. 105: 103459. https://doi.org/10.1016/j.jcs.2022.103459
Yadav, G.P., Dalbhagat, C.G. and Mishra, H.N., 2022. Effects of extrusion process parameters on cooking characteristics and physicochemical, textural, thermal, pasting, microstructure, and nutritional properties of millet‐based extruded products: A review. Journal of Food Process Engineering. 45(9): e14106. https://doi.org/10.1111/jfpe.14106
Zhao, J., Chang, B., Wen, J., Fu, Y., Luo, Y., Wang, J., et al. 2025. Fabrication of soy protein isolate-konjac glucomannan emulsion gels to mimic the texture, rheological behavior and in vitro digestion of pork fat. Food Chemistry. 468: 142462. https://doi.org/10.1016/j.foodchem.2024.142462
Zhu, F., 2014. Structure, physicochemical properties, and uses of millet starch. Food Research International. 64: 200–211. https://doi.org/10.1016/j.foodres.2014.06.026
Annor, G.A., Marcone, M., Bressler, D. and Seetharaman, K., 2014. Explaining the rheological behavior of millet starches: Structure and functionality. Food Hydrocolloids. 39: 291–300. https://doi.org/10.1016/j.foodhyd.2014.01.015
Bhasin, A., Maibam, B.D. and Sharma, M., 2024. Review on finger millet (Eleusine coracana L.): Nutritional composition, modification, its effect on physicochemical, structural, functional properties, and its applications. Journal of Food Composition and Analysis. 106623. https://doi.org/10.1016/j.jfca.2024.106623
Dasappa, I., Sakhare, S.D. and Inamdar, A., 2015. Rheological, physico-sensory, nutritional and storage characteristics of bread enriched with roller milled fractions of black gram (Phaseolus mungo L.). Journal of Food Science and Technology. 52(7): 4236–4245. https://doi.org/10.1007/s13197-014-1592-3
Della Valle, G., Dufour, M., Hugon, F., Chiron, H., Saulnier, L. and Kansou, K., 2022. Rheology of wheat flour dough at mixing. Current Opinion in Food Science. 47: 100873. https://doi.org/10.1016/j.cofs.2022.100873
Dey, D., Singh, G., Ishwarya, P. and Mateen, A., 2024. Functionality and extrusion processing of millets—A review. Food Reviews International. 40(10): 3605–3633. https://doi.org/10.1080/87559129.2024.2367643
Dey, P., Singh, M., and Rajput, N. (2024). Functional and rheological assessment of millet-based composite flours for bakery applications. LWT - Food Science and Technology, 183, 115063. https://doi.org/10.1016/j.lwt.2023.115063
Dutta, S., Banerjee, P. Srinivasan, A., 2024. Rheological modeling of millet-substituted batters: Balancing resistance and extensibility for optimized fermented food texture. LWT - Food Science and Technology. 189: 115122. https://doi.org/10.1016/j.lwt.2024.115122
Gowda, R. and Kambhampati, R., 2024. Evaluation of textural and rheological properties in millet-based dough systems during proofing. Journal of Cereal Science. 110: 102561. https://doi.org/10.1016/j.jcs.2024.102561
Jamal, R., Sinha, P. and Singh, D., 2016. Effect of incorporation of finger millet on the nutritional and functional properties of idli. Asian Journal of Dairy and Food Research. 35(3): 216–219.
Joshi, N.D., Mohapatra, D. and Joshi, D.C., 2014. Varietal selection of some indica rice for production of puffed rice. Food and Bioprocess Technology. 7: 299–305. https://doi.org/10.1007/s11947-013-1056-1
Karnat, S.R., Sarma, M. and Somashekar, D., 2024. Study of changes in functional properties of fermented Idli batter during storage under different temperature conditions. Food and Humanity. 3: 100377. https://doi.org/10.1016/j.foohum.2024.100377
Karunanithi, S., Guha, P. and Srivastav, P.P., 2024. Innovation in Idli batter preservation through betel leaf essential oil-based nanoemulsion: Evaluating fermentation kinetics and physicochemical analysis. Food Chemistry Advances. 5: 100805. https://doi.org/10.1016/j.focha.2024.100805
Kaur, A., Singh, N., Ezekiel, R. and Guraya, H.S., 2007. Pasting and thermal properties of potato starch–wheat flour blends. Starch‐Stärke. 59(5): 224–233.
Kaur, M. and Singh, N., 2017. Influence of fiber and protein on pasting and rheological behavior of flour blends. Journal of Cereal Science. 75: 60–67.
Kumar, N., Singh, R., Upadhyay, A. and Giri, B.S., 2024. Application and functional properties of millet starch: Wet milling extraction process and different modification approaches. Heliyon. 10(7): e28161. https://doi.org/10.1016/j.heliyon.2024.e25330
Kumar, S., Meena, R.S. and Patel, A., 2023. Effect of millet concentration and processing on functional properties of proso millet-based blends. International Journal of Food Science and Technology. 58(4): 1523–1532. https://doi.org/10.1111/ijfs.16123
Kumari, P., Singh, N. and Rao, G., 2024. Rheological characteristics of finger millet flour blends during fermentation: Implications for idli texture. International Journal of Food Science and Technology. 59(2): 785–794. https://doi.org/10.1111/ijfs.16245
Longvah, T., Ananthan, R., Bhaskarachary, K. and Venkaiah, K., 2017. Indian Food Composition Tables 2017. National Institute of Nutrition, Indian Council of Medical Research.
McCormick, K. and Salcedo, J., 2017. SPSS statistics for data analysis and visualization. Hoboken, NJ: John Wiley and Sons. https://doi.org/10.1002/9781119183426
Mudau, A.E., Silungwe, H., Jideani, A.I.O. and Jideani, V.A., 2022. Effect of spontaneous fermentation on functional and thermal properties of finger millet flour. LWT - Food Science and Technology. 153: 112489. https://doi.org/10.1016/j.lwt.2021.112489
Mudau, M., Ramashia, S.E. and Mashau, M.E., 2022. Mineral content, functional, thermo-pasting, and microstructural properties of spontaneously fermented finger millet flours. Foods. 11(16): 2474. https://doi.org/10.3390/foods11162474
Nagaraja, T., Parveen, S.G., Aruna, C., Hariprasanna, K., Singh, S., Singh, A.K., et al. 2024. Millets and pseudocereals: A treasure for climate resilient agriculture ensuring food and nutrition security. Indian Journal of Genetics and Plant Breeding. 84(01): 1–37. https://doi.org/10.31742/ISGPB.84.1.1
Panigrahi, C., Basavaraj, M.G. and Deshpande, A.P. 2025. Influence of various parameters on flow behaviour of instantly-leavened cereal-legume batters. Journal of Food Science and Technology. 1–13. https://doi.org/10.1007/s13197-025-06307-x
Patil, V.V., Pardeshi, I.L., Swami, S.B., Waikar, G.A. and Ranveer, R.C., 2024. Development of sattu and idli premixes from puffed finger millet. International Journal of Advanced Biochemistry and Research. 8(11): 1004–1008. https://doi.org/10.33545/26174693.2024.v8.i11m.3006
Rani, M., Amane, D. and Ananthanarayan, L., 2019. Impact of partial replacement of rice with other selected cereals on idli batter fermentation and idli characteristics. Journal of Food Science and Technology. 56(3): 1192–1201. https://doi.org/10.1007/s13197-019-03582-3
Ronda, F., Pérez-Quirce, S. and Villanueva, M., 2017. Rheological properties of gluten-free bread doughs: Relationship with bread quality. In: Advances in food rheology and its applications. Woodhead Publishing. pp. 297–334.
Saccharomyces cerevisiae MK-157 as a fat replacer and its impact on physico-chemical, micromorphology, nutritional and sensory characteristics of dough and baked products. Arabian Journal of Chemistry. 16(11): 105243. https://doi.org/10.1016/j.arabjc.2023.105243
Santhoshkumar, R., Anandharamakrishnan, C. and Rani, S., 2024. Effect of millet incorporation on the quality of 3D-printed idli: Textural and nutritional evaluation. Journal of Food Processing and Preservation. 48(1): e17085. https://doi.org/10.1111/jfpp.17085.
Sharma, S., Gautam, P., Joshi, S., Dobhal, A., Anand, J. and Kumar, S., 2024. Nutritional and functional profiling of major millets and its processed food products: A review. Environment Conservation Journal. 25(4): 1180–1190. https://doi.org/10.36953/ECJ.30621824
Sharma, S., Saxena, D.C. and Riar, C.S., 2021. Effect of germination and fermentation on functional and nutritional properties of sorghum flour. LWT - Food Science and Technology. 145: 111298.
Sidique, B., Wang, A., Wu, L. and Ahmad, I., 2024. Effect of millet flour addition on dough rheology, chapati quality, and moisture distribution. Food and Humanity. 2: 100249. https://doi.org/10.1016/j.foohum.2024.100249
Sircar, A. and Mandal, M., 2023. Development of millet-enriched ready-to-cook idli mix: Nutritional and sensory evaluation. International Journal of Food Science and Nutrition. 8(2): 45–52.
Siroha, A.K. and Bangar, S.P., 2024. Millet-based food products: An overview. Current Food Science and Technology Reports. 2(2): 213–220. https://doi.org/10.1007/s43555-024-00031-x
Susmitha, T., Bagchi, T.B., Deb, B.S., Biswas, T., Adak, T., Banerjee, H., et al. 2022. Evaluation of colour, texture and nutritional properties of pigmented rice-based fermented steamed food–Idli. Food Chemistry Advances. 1: 100021. https://doi.org/10.1016/j.focha.2022.100021
Upadhyay, R. and Mehra, A., 2017. Studies on rheology of rice cake batter along with texture and microstructure properties of steamed rice cakes. EC Nutrition. 8: 263–271.
Xiao, J., Li, Y., Niu, L., Chen, R., Tang, J., Tong, Z., et al. 2023. Effect of adding fermented proso millet bran dietary fiber on micro-structural, physicochemical, and digestive properties of gluten-free proso millet-based dough and cake. Foods. 12(15): 2964. https://doi.org/10.3390/foods12152964
Yadav, A., Mehta, S. and Sharma, D., 2024. Effect of millet enrichment on extensibility and aeration properties of fermented dough systems. Food Hydrocolloids. 142: 108751. https://doi.org/10.1016/j.foodhyd.2024.108751
Yadav, D.N. and Dalbhagat, C.G., 2022. Influence of processing conditions and millet proportion on functional and thermal properties of extruded products. Journal of Cereal Science. 105: 103459. https://doi.org/10.1016/j.jcs.2022.103459
Yadav, G.P., Dalbhagat, C.G. and Mishra, H.N., 2022. Effects of extrusion process parameters on cooking characteristics and physicochemical, textural, thermal, pasting, microstructure, and nutritional properties of millet‐based extruded products: A review. Journal of Food Process Engineering. 45(9): e14106. https://doi.org/10.1111/jfpe.14106
Zhao, J., Chang, B., Wen, J., Fu, Y., Luo, Y., Wang, J., et al. 2025. Fabrication of soy protein isolate-konjac glucomannan emulsion gels to mimic the texture, rheological behavior and in vitro digestion of pork fat. Food Chemistry. 468: 142462. https://doi.org/10.1016/j.foodchem.2024.142462
Zhu, F., 2014. Structure, physicochemical properties, and uses of millet starch. Food Research International. 64: 200–211. https://doi.org/10.1016/j.foodres.2014.06.026
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How to Cite
Kahar, G. S., Sawant, A. A. ., Gosavi, R., Kalse, S. B. ., Kad, V. P., Shelke, G. N., Saddeek, S., Sami, R., Alqahtani, N. K., Almaski, A., Almughamisi, M., Almasoudi, A. G., Helal, M., & Morsy, M. K. (n.d.). Rheological, physical, and sensory evaluation of finger millet-based instant idli premixes: Optimizing rice substitution for enhanced nutrition and consumer acceptability. Italian Journal of Food Science, 38(2). https://doi.org/10.15586/
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Kahar, G. S., Sawant, A. A. ., Gosavi, R., Kalse, S. B. ., Kad, V. P., Shelke, G. N., Saddeek, S., Sami, R., Alqahtani, N. K., Almaski, A., Almughamisi, M., Almasoudi, A. G., Helal, M., & Morsy, M. K. (n.d.). Rheological, physical, and sensory evaluation of finger millet-based instant idli premixes: Optimizing rice substitution for enhanced nutrition and consumer acceptability. Italian Journal of Food Science, 38(2). https://doi.org/10.15586/