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. 3, Issue 1 (2018)

Development of amaranth grain (Amaranthus cruentus) based instant Dosa mix and its quality characteristics


Sneha A, Haripriya A

Introduction: The demand for traditional Indian foods is increasing and people have developed a flair for the tastes of South Indian dishes like dosas, idlis, and uttappams. The food industry has made it easy to have access to these varied tastes of India through the Ready-to Cook or Ready-to Eat foods. This research was carried out to utilize gluten free, nutritious and low cost amaranth grains along with bengal gram dal and vegetables to produce a convenience food that can be consumed by celiac patients in India.
Methodology: The amaranth grain was subjected to dry roasting and germination and made into flour. The pre-treated amaranth grain flour (dry roasted and germinated) and bengal gram dal flour was combined in the ratio of 1:1. Untreated amaranth grain flour used in the dosa mix was considered as control. The experimental dosa mixes were subjected to nutrient and sensory analysis. The functional properties of the flour reflect on its cooking characteristics and quality of the final product and hence they were analysed.
Results: There was a significant difference in the proximate composition and functional properties of the experimental dosa mixes. Sensory analysis revealed that all the samples ranked similar for all the attributes. The study recommends germination of amaranth grains for its better nutritive value and its utilisation in the preparation of the traditional recipe-dosa.
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How to cite this article:
Sneha A, Haripriya A. Development of amaranth grain (Amaranthus cruentus) based instant Dosa mix and its quality characteristics. International Journal of Food Science and Nutrition, Volume 3, Issue 1, 2018, Pages 06-11
International Journal of Food Science and Nutrition International Journal of Food Science and Nutrition