Authors : Arpita Das, Utpal Raychaudhuri and Runu Chakraborty
Abstract: Wheatgrass is a rich source of nutrient and antioxidative compound. The incorporation of wheatgrass powder in to a traditional staple food and their effect on the textural and functional properties of the product have been studied. Freeze dried wheatgrass flower at levels of 0.05-3.0% was added to the formulation mix. The results obtained from the analysis of the fermented product are discussed in terms of the effect of wheatgrass powder addition on nutritional and textural characteristics. The samples were prepared using selected strain of microorganism Leuconostoc mesenteroides and Lactobacillus plantarum. Incorporation of wheatgrass in to the batter significantly (p<0.05) increased the level of phenolic compounds (p<0.05) but decreased the volume of the batter and volume of the product. Hardness of the product is indirectly proportional to the batter volume. Sensory test panel indicated that wheatgrass flower could be incorporated into the products up to the level of 1%.
Arpita Das, Utpal Raychaudhuri and Runu Chakraborty, 2013. Effect of Wheatgrass for Enhancing the Nutritional, Textural, Total Antioxidant and Sensory Characteristics of ‘Idli’-An Indian Steamed Rice Cake. Journal of Food Technology, 11: 67-74.