Please use this identifier to cite or link to this item:
http://nopr.niscpr.res.in/handle/123456789/10665| Title: | Formulation and quality assessment of instant dhokla mix with incorporation of pumpkin flour |
| Authors: | Ravi, Usha Menon, Lakshmi Anupama, M |
| Keywords: | Bengal gram flour;Dhokla;Pumpkin flour;Ready to eat food |
| Issue Date: | Dec-2010 |
| Publisher: | NISCAIR-CSIR, India |
| Abstract: | This study presents an instant dhokla mix with incorporation of pumpkin (Cucurbita moschata) flour at 10, 20 and 30% levels in instant mix. Incorporation of pumpkin powder in instant dhokla mix resulted in a significant increase in nutrients (threefold increase in protein and twofold increase in fiber). Beta-carotene levels of dhokla mix increased by 8.4% in 20% pumpkin flour incorporated dhokla mix when compared to standard. |
| Page(s): | 956-960 |
| ISSN: | 0975-1084 (Online); 0022-4456 (Print) |
| Appears in Collections: | JSIR Vol.69(12) [December 2010] |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| JSIR 69(12) 956-960.pdf | 61.49 kB | Adobe PDF | View/Open |
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