Physical and Sensory Attributes of Dhokla Made with Sweet Potato and Flaxseed Flours
Puja *
Department of Agricultural Engineering, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut, (U.P.), India.
Deepali Mudgal
Department of Agricultural Engineering, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut, (U.P.), India.
Sweta Singh
College of Agriculture, Bhusawar, Bharatpur, Rajasthan, India.
Jaivir Singh
Department of Agricultural Engineering, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut, (U.P.), India.
Neelash Chauhan
Department of Agricultural Engineering, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut, (U.P.), India.
Vivak Kumar
Department of Agricultural Engineering, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut, (U.P.), India.
B. R. Singh
Department of Agricultural Engineering, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut, (U.P.), India.
*Author to whom correspondence should be addressed.
Abstract
Sweet potatoes are quite nutritious. It provides more than 90% of the nutrients per calorie that the majority of individuals require. It is a source of carbohydrates, as well as vitamins C, E, B1, B2, niacin, B5, folic acid, minerals like potassium, calcium, zinc, and magnesium, dietary fiber, and significant amounts of iron. Flaxseed is also one of those nutrient-rich ingredients that is easily incorporated. It is rich in essential omega-3 fatty acid, alpha linolenic acid, protein and dietary fiber. The combination of flaxseed proteins with mucilage, a byproduct of flaxseed, may enhance their abilities in food formulation. An experiment was carried out to evaluate the effect of different composition ratio of semolina, sweet potato and flaxseed flours on physical and sensory attributes of dhokla. The cooking time of dhokla was found to be maximum whereas weight had no effect and height and porosity were minimal by substituting semolina with sweet potato and flaxseed flour. On the basis of sensory evaluation, all dhokla samples were acceptable for consumption and T1 sample of dhokla had highest score at both composition ratio and storage period according to the panelist. The highest overall acceptability score was found for T1 sample of dhokla.
Keywords: Flaxseed, dietary fiber, niacin, omega-3 fatty acid, alpha linolenic acid