Probiotics and Prebiotics

Diverse culture of India brings out the best in the diverse ethnic cuisine of healthy fermented foods like Idly, Dosa, Dahi, Gundruk, Sinki, Nan, Kulcha, Bhatura, Dhokla, Lassi, Chenna, Handva etc. Idli dosa batter preparation process includes five major steps – Soaking (of ingredients like rice, black gram, millets etc.), Decanting (excess water), Grinding, Natural Fermentation, Packing and Storage (at 4-8°C). The science behind various physico-chemical property of idly dosa batter viz. bulk density, percent volume rise, pH, titrable acidity & fermentation time etc, is quite delicate. Processed packaged food even with natural ingredients is not considered as a fresh and healthy product. Fermentation is known to improve nutrition, palatability and digestibility. It suppresses food borne pathogens. Rishta Idli Dosa Batter from India is marching ahead on all these aspects. Our challenge becomes multifold when we work in super-tasty low-shelf-life fresh food product segment like Nutritious Packaged Idli Dosa Batter which requires cold chain in tropical climate. Being an affordable staple south Indian food, it’s an ideal vehicle to alleviate rural and urban malnutrition as well has improves digestion and mental well-being.