Idli is a popular Indian fermented cereal-legume snack that is steam-cooked and traditionally produced with a fermented batter of rice (Oryza sativa) and dehulled black gram (Phaseolus mungo). The study's goal was to use aloe vera gel and aloe vera rind to minimize fermentation time, improve quality, and improve the idli batter. The bioactive components and physicochemical features of aloe vera gel and rind were evaluated on a dry basis. The optimized idli batter was analyzed for its microbiological properties and the leaching of soaking water of rice; black gram was investigated for growth kinetics. Panelists assessed aloe vera-incorporated idli samples based on a 9-point hedonic scale for color, texture, taste, flavor, scent, and overall acceptability. Samples with 20% aloe vera gel and 5% aloe vera rind concentration obtained the highest overall acceptability scores, 8.7 and 7.2, respectively, and were found to be the most acceptable in the sensory evaluation. As a result, it can be inferred that developing aloe vera-based fermented goods can minimize fermentation time while also improving nutritional, textural, and sensory properties.
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