Organoleptic Characteristics and Nutrient Composition of Oats Supplemented Products

The products namely idli and namakpare were prepared using semolina and refined wheat flour as control and these were supplemented with oats at 15 per cent, 20 per cent and 25 per cent levels for test samples. The developed products were evaluated organoleptically, the control and the most acceptable level of supplementation in each product were analyzed for their proximate composition. As compared to control addition of 15 per cent oats in idli resulted in non significant improvement in the sensory characteristics of texture and taste whereas increasing oats supplementation to 25 per cent resulted in decreased sensory scores due to development of dark colour, burnt, bitter flavour and taste. Products supplemented - with oats at 15 per cent level had higher total ash, crude protein, fibre and fat content than the control sample. Both the products were organolepticaly acceptable upto 25 per cent of oat supplementation and due to their high nutritive value have positive health benefit.