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VOL. 9, ISSUE 1 (2024)
Studies on development, processing and quality evaluation of multigrain instant dhokla mix
Authors
Ranjeet chunilal kokani, Magar Tushar Narayan
Abstract
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.
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Pages:51-53
How to cite this article:
Ranjeet chunilal kokani, Magar Tushar Narayan "Studies<i> </i>on<i> </i>development, processing and quality evaluation of multigrain instant dhokla mix". International Journal of Food Science and Nutrition, Vol 9, Issue 1, 2024, Pages 51-53
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