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JSIR Vol.69(12) [December 2010] >

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
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
CC License:  CC Attribution-Noncommercial-No Derivative Works 2.5 India
ISSN: 0975-1084 (Online); 0022-4456 (Print)
Source:JSIR Vol.69(12) [December 2010]

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