International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 4, Issue 5 (2019)

Development and quality evaluation of multigrain instant Dhokla mix


Ranjeet chunilal kokani, Sayali Sanjay Dhone, Samata Sunil Gole

The present investigation entitled “Development and Quality evaluation of Multigrain Instant Dhokla Mix” was carried out in Department of Food Processing Technology. The aim to prepare Multigrain Instant Dhokla Mix to provide more nutrition and convenience to the consumer. Formulation was made with Ragi, Rice and Bengal gram flours. The developed Dhokla mix was subjected to sensory evaluation it showed that T1 sample is more superior to others. For preparation, all ingredients are mixed and packed in laminated aluminium pouch. The proximate compositions of Multigrain Instant Dhokla Mix were moisture content (12 %), fat (9.6%), protein (13%), carbohydrate (56.9%), energy (365.25 kcal) and ash (8.5%). Multigrain Dhokla mix rich in Protein and Carbohydrate. It was concluded that Multigrain Instant Dhokla Mix stored for 3 months in laminated aluminium pouches. So it can be satisfy the consumer in accepts and quality.
Pages : 169-171 | 472 Views | 120 Downloads