Nutritional and structural evaluation of selected Black gram varieties for preparation of Fermented Thick Pancake (Dosa)
Journal Title: Archive of Food and Nutritional Science - Year 2018, Vol 2, Issue 1
Abstract
The quality characteristics of selected black gram varieties viz., VBN 5, VBN 7, ADT 3, T9 and CO 6 and were evaluated for their suitability for the preparation of thick pancake. The foaming stability and foaming capacity were found to be maximum in VBN 5, CO 6 and T9. Maximum rise in volume was recorded in CO 6 (149 ml) followed by VBN 5 (148 ml) and T9 (147 ml) which is an indication good quality of thick pancake. Thick pancake prepared using 5 black gram varieties were analyzed for the physicochemical and microbial load. The texture profile viz., springiness, cohesiveness, chewiness and gumminess was evaluated for VBN 5, CO 6, T9 and VBN 7 respectively. The protein content was higher in thick pancake prepared from VBN 5 (25.47/100 g) compared to CO 6 (24.66 g/100g). Among the selected varieties, CO 6, T9 and VBN 5 had good batter content, texture, and microstructure and were found to be most suitable for thick pancake preparation.
Authors and Affiliations
B Kavitha, D Sugasini, PCR Yalagala, C Hemalatha, S Kanchana, V Meenakshi, R Umamaheswari
Keywords
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- EP ID EP537992
- DOI 10.29328/journal.afns.1001011
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