Acceptability of a reformulated grain-based food: Implications for increasing…

Idli is a popular Indian breakfast dish consumed by many people all over the world, made from white rice (Oryza sativum) (75%–80%) and black gram (Phaseolus mungo) (20%–25%). Idli’s wide consumption makes it ideal as a model for studying acceptability of a food reformulated with whole grains. The objective was to compare acceptability regarding texture, color and sensory properties when w…