Vol. 7, Issue 8, Part C (2025)

This study assessed the effects of incorporating finger millet into idli premixes on their texture and color characteristics. Six treatments with varying millet levels were evaluated for parameters such as cutting force, compressive strength, springiness, chewiness, gumminess, cohesiveness, and color attributes. The millet-enriched idlis demonstrated increased firmness, with cutting force reaching up to 21.38 N and chewiness up to 33.06 N. Specifically, treatment T₃ exhibited a moderate cutting force of 17.42 N and chewiness of 22.57 N, reflecting a balanced texture with good firmness. Compressive peak force rose with millet content, whereas springiness remained stable across all treatments, including T₃. Cohesiveness decreased in millet-containing samples, likely due to the coarse fiber content disrupting internal structure. Color analysis showed that millet incorporation darkened the idli and increased redness, with T₃ showing notable reductions in lightness and higher red values, caused by natural pigments and Maillard browning during cooking. The total color difference (ΔE) confirmed a significant but acceptable visual change from the rice-based control. These results suggest that finger millet addition enhances the textural strength and nutritional profile of idli but requires formulation optimization to maintain desirable sensory qualities.