Innovative formulation of fermented food (dhokla) and its characterization on storage property View Full Text


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Article Info

DATE

2015-12

AUTHORS

Sohini Ray, Utpal Raychaudhuri, Runu Chakraborty

ABSTRACT

The interest on barley, oat and cocoa powder has been increasing recently mainly for their beneficial effect on health. So there is a focus on new food product development with these ingredients. Attempts have been made in this study to develop innovative type of dhokla with a combination of barley, oat and cocoa powder, taking dhokla prepared with only barley as the control. The products thus developed have been subjected to different physicochemical, rheological and sensory analysis. Study reveals that the batter volume increased and acidity decreased in dhokla with the incorporation of oat and cocoa powder in addition to barley. Highest antioxidant activity (72 %) was found in the dhokla prepared with the combination of barley, oat and cocoa powder. Protein content increased from 9.8 g (in control) to 19.5 g in the sample made from barley, oat and cocoa powder. Dhokla made with the combination of barley, oat and cocoa powder had the maximum nutrient content and highest score for overall acceptability in the sensory tests. More... »

PAGES

508-516

References to SciGraph publications

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s11694-015-9259-y

DOI

http://dx.doi.org/10.1007/s11694-015-9259-y

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https://app.dimensions.ai/details/publication/pub.1016279564


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