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INTERNATIONAL JOURNAL OF SCIENTIFIC DEVELOPMENT AND RESEARCH
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Paper Title: Value addition of dhokla for diabetics with oats and jowar
Authors Name: Asma Nafeesa , Prof. Shruti Kabra
Unique Id: IJSDR1904096
Published In: Volume 4 Issue 4, April-2019
Abstract: Value addition of oats and jowar flour was done to develop dhokla as a snack for diabetics. After standardizing the basic recipe, three variations were developed by addition of oats and jowar flour and were named swast dhokla-1 (SD-1), swast dhokla-2 (SD-2) and swast dhokla-3 (SD-3) respectively. To the basic dhokla, addition of oats and jowar flour was done to replace the rice from the recipe at 33%, 66% and 100%. Nutrient value calculation of Energy, protein, and fat followed by calcium and magnesium was done to scrutinize the effect of substitution of rice with oats and jowar flour on the nutrient content. Cost analysis was done to draw an analogy between the basic and the variations. Sensory evaluation was conducted with 12 panelists from the department of food and nutrition at the University College for women, koti in order to distinguish the most accepted variation. Statistical analysis using paired t-test was done on the mean scores. Next the basic and the most accepted variations were then subjected to nutrient analysis so as to compare their dietary fibre and carbohydrate content. The results of nutrient value calculation showed that SD-3 was superior among all in terms of its nutrient content with Energy- 173 Kcal, Protein 12.6g, Fat 9.4g, Calcium 52.3 mg and Magnesium 87 mg. Cost of ingredients used for development of the the basic, SD-1, SD-2 and SD-3 was Rs 6.5, Rs 6.9 Rs 7.3 and Rs 7.7 respectively. The data from sensory analysis revealed that SD-1 was most accepted variation with average mean score for taste 3.6, texture 3.9, color 3.4, appearance 3.4, overall acceptability 3.58. The nutrient analysis comparison of the basic and the most accepted variation that is SD-1 indicated that the dietary fibre and carbohydrate content of the basic was 8.0g and 33.2 g respectively, and that of SD-1 was 11.2g and 38.6 g respectively. It was thus concluded that although SD-3 with 100% substitution was found to be superior in its nutrient content, SD-1 with 33% substitution was the most accepted in terms of its sensory qualities. And this newly developed SD-1 had 3.2g more fibre, and required almost (+Rs0.4) the same cost for its production when compared the basic. The SD-1 and basic had little difference in terms other nutrients. Therefore for a similar price healthy variation of dhokla with better fibre, and nutrient content having oats and jowar flour as functional ingredients can be made for diabetics.
Keywords: Dhokla, value addition, oats, jowar, fibre, diabetics.
Cite Article: "Value addition of dhokla for diabetics with oats and jowar", International Journal of Science & Engineering Development Research (www.ijsdr.org), ISSN:2455-2631, Vol.4, Issue 4, page no.461 - 469, April-2019, Available :http://www.ijsdr.org/papers/IJSDR1904096.pdf
Downloads: 000336256
Publication Details: Published Paper ID: IJSDR1904096
Registration ID:190473
Published In: Volume 4 Issue 4, April-2019
DOI (Digital Object Identifier):
Page No: 461 - 469
Publisher: IJSDR | www.ijsdr.org
ISSN Number: 2455-2631

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