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Year : 2020  |  Volume : 10  |  Issue : 4  |  Page : 210-217

Evaluation of Functional Quality of Indian Dosa Batter Prepared Using Different Processed Rice and Horse Gram

1 Department of Food Process Engineering, School of Bioengineering, SRM Institute of Science and Technology, Kattankulthur, Tamil Nadu, India
2 Department of Food Processing Technology, AMET Deemed to be University, Kanathur, Tamil Nadu, India

Correspondence Address:
G. Nagamaniammai
Associate Professor Department of Food Process Engineering, School of Bioengineering, SRM Institute of Science and Technology, Kattankulthur, Tamil Nadu
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Source of Support: None, Conflict of Interest: None

DOI: 10.4103/ijnpnd.ijnpnd_80_20

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Context: In recent days, functionally developed foods seem to show a higher range of activity towards a given target and have sparked avid interest among the customers consuming such products. The increased importance given to such products has come with an increase in the need for adequate nutrition to maintain the balance between health, mental development, and productivity. Aim: To enhance the nutritional profile of dosa batter with an optimal study on raw source materials like raw rice, cooked rice, rice soaked overnight, and horse gram. Settings and Design: Base ingredient of dosa batter, i.e. cooked rice was replaced based on products suggested by several optimization studies on processed rice and horse gram. Protein quality can be enhanced using a combination of cereals over legumes. Methods and Materials: The physico-chemical properties and proximate composition of the dosa batter were calculated by standard methods. The final product was assesed based on its physical properties like pH, color, texture, and its proximate composition. Results: Textural studies of optimized dosa batter show 18.5% of variation when compare to controls. Microbial studies were carried out using dosa batter. The hardness of the control dosa batter was 46.24 g while that of other combinations lies between 41 g to 45 g. Overnight soaked rice sample formation batter possesses a good level of softness when compared to the control sample. The presence of lactic acid bacteria (LAB) in all the four forms of batter was revealed from microbial analysis like gram staining followed by the catalase test. The total aerobic bacterial count in all the four formulations tends to increase in 16 hours. Conclusions: The present study reveals the incorporation of horse gram & fenugreek in dosa batter formulation significantly rising it the nutritional profile. Optimization studies reveals the potential activity starch from varying source also contributing in rising up the nutritional facts in prepared dosa batter.

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