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Title: <span style="mso-bidi-font-size:14.0pt;font-weight:normal" lang="EN-GB">‘<i>Doli Ki Roti</i>’ – An indigenously fermented Indian bread: Cumulative effect of germination and fermentation on bioavailability of minerals</span>
Authors: Bhatia, Anshu
Khetarpaul, Neelam
Keywords: <i style="mso-bidi-font-style:normal"><span style="font-size:9.0pt;mso-fareast-font-family:"Times New Roman"; mso-ansi-language:EN-GB;mso-fareast-language:EN-US;mso-bidi-language:AR-SA; font-weight:normal;mso-bidi-font-weight:bold" lang="EN-GB">Doli ki roti</span></i>
Phytic acid
Mineral bioavailability
Issue Date: Jan-2012
Publisher: NISCAIR-CSIR, India
Series/Report no.: Int. Cl.<sup>8</sup>: A47G 19/12, A47J 47/01, A21D 8/06, A21, A23, C22B 26/20, C01B, C01C, C01G, C01G 49/00
Abstract: <i style="mso-bidi-font-style: normal"><span style="mso-bidi-font-size:9.0pt;letter-spacing:.1pt; font-weight:normal;mso-bidi-font-weight:bold" lang="EN-GB">‘Doli Ki Roti’</span></i><span style="mso-bidi-font-size:9.0pt;letter-spacing:.1pt;font-weight: normal;mso-bidi-font-weight:bold" lang="EN-GB"> – an indigenously fermented product, is prepared by Indian Punjabi Community migrated from Western Pakistan during partition. Earlier, fermentation was carried out in an earthen pot locally known as <i style="mso-bidi-font-style:normal">‘doli’</i>, therefore, the name derived <i style="mso-bidi-font-style:normal">‘Doli Ki Roti’</i>. It is a fried <i style="mso-bidi-font-style:normal">puri</i> like product having legume stuffing. The unfermented bread (control) contained significant (P<0.05) amounts of phytic acid but were reduced to the extent of 5.5 to 15.8% due to cumulative effect of germination and fermentation. This reduction at both the temperatures (35 and 40°C) and time periods (18 and 24 h) caused an enhancement in the bioavailability of calcium and iron up to the extent of 5 to 11.5% and 15.4 to 27.6%, respectively.</span>
Description: 109-113
ISSN: 0975-1068 (Online); 0972-5938 (Print)
Appears in Collections:IJTK Vol.11(1) [January 2012]

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