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

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