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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2021.10(3): 1267-1275
DOI: https://doi.org/10.20546/ijcmas.2021.1003.153


Enhancing the Nutritional, Textural and Sensory Characteristics of Horsegram Dhokla Mix
Hemalatha Ganapathyswamy* and Senthamarai Selvi Lakshmanan
Department of Food Science and Nutrition, Community Science College and Research Institute, Tamil Nadu Agricultural University, Madurai, Tamil Nadu, India
*Corresponding author
Abstract:

Legume-based fermented foods constitute an important part of the human diet in developing countries like India. Dhokla is a traditional fermented food of Gujarat prepared from chickpea. Dhokla as a healthy snack food is gaining popularity in the country owing to diversification of multicultural cuisine and trends towards healthy snacks. Exploring possibilities of utilisation of different pulses in place of chickpea in dhokla formulation poses endless opportunities for product development with enhanced taste and novelty. Among the pulses, horsegram is an underutilized legume crop with a varied array of nutritional quality and potential health benefits. Hence, the present study was aimed to develop dhokla at various levels of substitution of the base flour (chickpea flour) with horse gram flour (0 – 100% level of substitution). Sensory evaluation revealed that highly acceptable dhokla could be developed from horsegram (100%) without chickpea flour. To further add on to the convenience in the preparation process for dhokla, ready to use horsegram based convenience mix was standardized. The product development form the horsegram dhokla mix was recorded to be organoleptically acceptable on par with that of dhokla prepared from chickpea dhokla mix. The physiochemical, functional and textural properties of dhokla mix were evaluated. The dhokla prepared from horsegram was comparatively higher in protein (21.85g), calcium (239.12mg) and iron (6.89 mg) compared to chickpea dhokla. The horsegram dhokla mix also exhibited higher water absorption capacity (142.60) and emulsification capacity (61.20). The colour value of horsegram dhokla was less due to the seed coat colour of horsegram. The textural profile of dhokla viz., hardness, adhesiveness, springiness, cohesiveness, chewiness and resilience of dhokla was comparable to that of chickpea dhokla except for adhesiveness attribute wherein the horsegram dhokla recorded lower values. The processing of horsegram based dhokla rendered lower antinutrient content which may confer better nutrient bioavailability.


Keywords: Horsegram dhokla mix, protein, organoleptic characteristic
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How to cite this article:

Hemalatha Ganapathyswamy and Senthamarai Selvi Lakshmanan. 2021. Enhancing the Nutritional, Textural and Sensory Characteristics of Horsegram Dhokla Mix.Int.J.Curr.Microbiol.App.Sci. 10(3): 1267-1275. doi: https://doi.org/10.20546/ijcmas.2021.1003.153