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|Title:||Formulation and quality assessment of instant dhokla mix with incorporation of pumpkin flour|
|Keywords:||Bengal gram flour;Dhokla;Pumpkin flour;Ready to eat food|
|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.|
|ISSN:||0975-1084 (Online); 0022-4456 (Print)|
|Appears in Collections:||JSIR Vol.69(12) [December 2010]|
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