Effect of different drying methods on the stability of ready-to-reconstitute idlis

Ready-to- reconstitute idlis prepared from the optimized ground batter of black gram and parboiled rice grits (1:4) were dried by cabinet drying (CD), fluidized bed drying (FBD) and microwave drying (MD) methods, packed in polypropylene (PP), metallised polyester (MP) films, stored at ambient (15-340C) and 370 C temperature conditions. Drying methods has significantly (p?0.05) affected the chemical stability, texture and colour of the idlis on storage. FBD idlis showed better chemical stability followed by CD and MD idlis. MD idlis showed slightly more browning and hardness initially as well as during storage as compared to idlis dried by other methods. Idlis dried by all the three methods exhibited a shelf life of 12 months irrespective of the packaging material used and temperature of storage except MD idlis, which showed 9 months stability at 370 C. Microstructural studies revealed comparatively large open pores in MD idlis with better rehydration characteristics.