Development and quality assessment of green gram based instant dosai mix

Nagaprabha, P. and Jamuna Prakash (2009) Development and quality assessment of green gram based instant dosai mix. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 46 (5). pp. 418-422. ISSN 0975-8402

Full text not available from this repository. (Request a copy)

Abstract

Ungerminated and germinated green gram (Phaseolus aureus) were analyzed for chemical composition and functional properties. Four dosai mixes were prepared. The composition of the mix was a cereal, rice flour or wheat semolina 50%, germinated green gram flour 46%, salt 3.5% and sodium bicarbonate 0.5%. Dosai mix samples were evaluated for moisture sorption at different relative humidity (RH) and sensory attributes. Consumer response for the mix was also obtained by distributing the mix to 50 housewives. Protein, fat, total ash and fiber contents of green gram were 23.6, 1.4, 3.4 and 6.14 g% on dry weight basis, respectively. Germination lowered the mineral content of green gram. Fat absorption, water absorption and emulsification increased on germination. Moisture uptake was low in green gram + rice flour blends (7%) and high in green gram + wheat semolina (33-36%) blends at the end of 5 days of storage at highest RH of 93%. All the formulated dosai mixes had excellent sensory quality and there was no difference between blends made with germinated or ungerminated green gram. The consumer perception done through Hedonic scaling showed that most respondents liked the green gram + rice flour based instant dosai mix.

Item Type: Article
Uncontrolled Keywords: Dosai; Green gram; Germination; Nutritional composition; Functional properties; Sensory attributes
Subjects: B Life Science > Food Science and Nutrition
Divisions: Department of > Food Science and Nutrition
Depositing User: Shrirekha N
Date Deposited: 19 Aug 2019 09:31
Last Modified: 19 Aug 2019 09:31
URI: http://eprints.uni-mysore.ac.in/id/eprint/6751

Actions (login required)

View Item View Item