Preparation of antinutrients-reduced dhokla using response surface process optimisation.

ABSTRACT: Dhokla, a popular indigenous savoury dish of India, is prepared by soaking bengalgram dal and rice, grinding separately, mixing the batters, and spontaneously fermenting and steaming of mixed batter. Central composite rotatable response surface designs for soaking, fermentation and steaming at five-level combinations were used for optimising preparation of dhokla to achieve reduced contents of antinutrients. Optimum soaking of bengalgram dal (dal-water ratio of 1:5 w/w, pH 7.0, 23 °C, 20 h) and rice (rice-water ratio of 1:5 w/w, pH 5.6, 16 °C, 18 h) resulted in reduced levels of all the antinutrients, except total biogenic amines in rice. Fermentation of dal-rice (3:1 v/v) mixed batter under optimum condition (added NaCl of 8 g/kg, 32 °C, 18 h) further reduced their levels, but total bioge

SUBMITTER: Sharma A 

PROVIDER: S-EPMC5976588 | biostudies-literature | 2018 Jun

REPOSITORIES: biostudies-literature