@article{MAKHILLJFT20131138319,
    title = {Effect of Wheatgrass for Enhancing the Nutritional, Textural, Total Antioxidant and Sensory Characteristics of ‘Idli’-An 
  Indian Steamed Rice Cake},
    journal = {Journal of Food Technology},
    volume = {11},
    number = {3},
    pages = {67-74},
    year = {2013},
    issn = {1684-8462},
    doi = {jftech.2013.67.74},
    url = {https://makhillpublications.co/view-article.php?issn=1684-8462&doi=jftech.2013.67.74},
    author = {Runu,Arpita and},
    keywords = {Wheatgrass,antioxidant,HPLC,texture,sensory,flower},
    abstract = {Wheatgrass is a rich source of nutrient and antioxidative 
  compound. The incorporation of wheatgrass powder in to a traditional staple 
  food and their effect on the textural and functional properties of the product 
  have been studied. Freeze dried wheatgrass flower at levels of 0.05-3.0% was 
  added to the formulation mix. The results obtained from the analysis of the 
  fermented product are discussed in terms of the effect of wheatgrass powder 
  addition on nutritional and textural characteristics. The samples were prepared 
  using selected strain of microorganism <I>Leuconostoc mesenteroides</I> and 
  <I>Lactobacillus plantarum</I>. Incorporation of wheatgrass in to the batter 
  significantly (p&lt;0.05) increased the level of phenolic compounds (p&lt;0.05) 
  but decreased the volume of the batter and volume of the product. Hardness of 
  the product is indirectly proportional to the batter volume. Sensory test panel 
  indicated that wheatgrass flower could be incorporated into the products up 
  to the level of 1%.}
    }