Preparation of okra-incorporated dhokla and subsequent analysis of nutrition, antioxidant, color, moisture and sensory profile View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

2017-06

AUTHORS

Sohini Ray, Suman Kumar Saha, Utpal Raychaudhuri, Runu Chakraborty

ABSTRACT

Legume-based fermented food constitutes an important part of human diet in developing countries including India. Dhokla is one such food which originated in Gujarat. Okra is an important vegetable crop with a diverse array of nutritional qualities and potential health benefits. In this study, dhokla was fortified with 1, 3, 5 and 7 % of okra powder along with the control (0 %). Carbohydrate, protein, moisture, folic acid, beta carotene, vitamin C content along with sensory, color and antioxidant activity were analyzed. Fortification with okra seed flour increased folic acid (50.90–69.12 µg), vitamin C (6.05–18.3 mg), β carotene (201.0–422.27 µg), phenol (4.33–7.04 mg/g) and flavonoid (0.39–0.63 mg/g) with respect to control. Moisture content was increased from 20.9 to 25.03 % in 0–7 % fortification of okra powder in dhokla. Antioxidant activity was increased from 64.85 to 76.77 %. Principal component analysis justifies the correlation of sensory parameters and sensory score on the initial day. Results indicated that okra powder can be utilized in dhokla for nutritional, antioxidant and sensory benefits as a value added food product in food processing industry. More... »

PAGES

639-650

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s11694-016-9433-x

DOI

http://dx.doi.org/10.1007/s11694-016-9433-x

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1003956187


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