Table 4.

Color analysis, bulk density and hardness of idli prepared from control and batter containing mustard oil (0.1%) stored at 30 and 4 °C

Batch	L-value		b-value		Bulk density (g/cm3)		Hardness (N)
Storage	Control	0.1% Mustard EO	Control	0.1% Mustard EO	Control	0.1% Mustard EO	Control	0.1% Mustard EO
12 h fermented (fresh idli)	78.24 ± 0.34e	77.98 ± 0.25d	12.96 ± 0.19a	13.04 ± 0.15d	0.55 ± 0.02a	0.57 ± 0.03a	24.33 ± 2.03a	25.09 ± 2.69d
30 °C
5 days	76.63 ± 0.28c	73.23 ± 0.55b	14.09 ± 0.17c	15.01 ± 0.19b	0.83 ± 0.03c	0.76 ± 0.04bc	64.23 ± 3.89c	56.70 ± 5.93bc
4 °C
5 days	77.74 ± 0.32d	77.06 ± 0.52c	13.64 ± 0.32b	14.02 ± 0.06a	0.66 ± 0.02b	0.59 ± 0.07a	39.83 ± 4.20b	33.84 ± 3.36a
10 days	77.03 ± 0.17c	76.58 ± 0.71c	13.56 ± 0.57b	14.93 ± 0.24b	0.84 ± 0.05c	0.65 ± 0.04a	63.06 ± 4.18c	36.56 ± 3.13a
20 days	75.60 ± 0.25b	73.18 ± 0.10b	13.83 ± 0.22bc	15.23 ± 0.14b	0.95 ± 0.04d	0.72 ± 0.02b	75.36 ± 3.82d	52.11 ± 3.65b
30 days	73.79 ± 0.26a	71.89 ± 0.15a	14.96 ± 0.11d	16.57 ± 0.30c	1.12 ± 0.02e	0.81 ± 0.03c	118.68 ± 5.14e	62.12 ± 2.08c

Value represents the Mean ± S.D. of triplicate determination of each of three sets of batter. Different letters indicate a significant difference (p < 0.05) within the same column