The Development of Food Product Dosa Through Waterchestnut (Trapa natans) Flour Prepared by Various Methods

Shalini , Dr. Pramod K. Raghav , Dr. Kirti Joshi

Waterchestnut, Nutritional deficiency, Fermentation, Dosa, Organoleptic characteristic.

The idea of healthy and nutritionally rich snack is fulfilled by incorporating waterchestnut flour rice and black gram. In India, nutritional deficiency is common. In Southern Indian, dosa is typical part of staple diet and popular all over the Indian subcontinent. The present study was planned to evaluate the organoleptic attributes and nutritive value of dosa prepared with incorporation of waterchestnut flour in different ratio. The food product was organoleptically evaluated by using Nine points hedonic scale for the appearance, colour, texture, taste, after taste and flavour of dosa. The result of oorganoleptic evaluation of the samples were revealed the T4 (20% waterchestnut flour) was best as compared to control and other treatments, however all the treatments were acceptable. Incorporation of rice, black gram and waterchestnut flour in dosa batter was well acceptable along with health benefits and can be used for the development of food product dosa.

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"The Development of Food Product Dosa Through Waterchestnut (Trapa natans) Flour Prepared by Various Methods", IJSDR - International Journal of Scientific Development and Research (www.IJSDR.org), ISSN:2455-2631, Vol.8, Issue 1, page no.1279 - 1284, February-2023, Available :https://ijsdr.org/papers/IJSDR2301205.pdf

Volume 8 Issue 1, February-2023

Pages : 1279 - 1284

Paper Reg. ID: IJSDR_203736

Published Paper Id: IJSDR2301205

Downloads: 000347279

Research Area: Science & Technology

Country: lucknow, uttar pradesh, India

Published Paper PDF: https://ijsdr.org/papers/IJSDR2301205

Published Paper URL: https://ijsdr.org/viewpaperforall?paper=IJSDR2301205

ISSN: 2455-2631 | IMPACT FACTOR: 9.15 Calculated By Google Scholar | ESTD YEAR: 2016

An International Scholarly Open Access Journal, Peer-Reviewed, Refereed Journal Impact Factor 9.15 Calculate by Google Scholar and Semantic Scholar | AI-Powered Research Tool, Multidisciplinary, Monthly, Multilanguage Journal Indexing in All Major Database & Metadata, Citation Generator

Publisher: IJSDR(IJ Publication) Janvi Wave

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