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Idli is one of the most important balanced breakfast foods in India and the other countries. The present study was undertaken to determine the enhancement of nutritional value of idli by fortification of carrot in idli batter. Idli were prepared from rice and black gram the ratio 3:1 was constant and fortification of carrot at 5%, 10%, 15% and 20% after fermentation. The developed idli were analyzed for physicochemical properties, organoleptic evaluation and nutritive value of the idli. The result revealed that 10% fortification of carrot was accepted in the terms of sensory evaluation and nutritional value would make it as a complete balanced breakfast food for all age groups of peopl

OPTIMIZATION OF FORMULATION AND DEVELOPMENT OF CARROT FORTIFIED IDLI AND ITS PHYSICO-CHEMICAL CHARACTERIZATION