EVALUATION OF MAIZE DHOKLA FOR PHYSICAL, SENSORY AND FUNCTIONAL PARAMETERS

D. SHOBHA¹*, NEENA JOSHI^2
1Department of Food Science and Nutrition, University of Agricultural Sciences, GKVK, Bengaluru 560 065, Karnataka, India
²Department of Food Science and Nutrition, University of Agricultural Sciences, GKVK, Bengaluru 560 065, Karnataka, India
* Corresponding Author : shobhafsn@gmail.com

Received : 12-04-2016     Accepted : 24-04-2016     Published : 15-09-2016
Volume : 8     Issue : 36       Pages : 1755 - 1758
Int J Agr Sci 8.36 (2016):1755-1758

Keywords : Water absorption capacity, Titrable acidity, Swelling capacity, Batter volume, Sensory attributes.
Academic Editor : V. Krishnasree, Shukla Ruchira, Savitha Mangannnavar, Rehal Jagbir
Conflict of Interest : None declared
Acknowledgements/Funding : None declared
Author Contribution : None declared

Maize has a wide spectrum of non-food uses and there is considerable scope of value addition in terms of novel foods. An attempt was made to prepare maize dhokla (MD)by incorporating maize semolina along with bengal gram dhal. Quality of maize dhokla was assessed for sensory/organoleptic, physical and functional parameters with various levels of maize semolina incorporation (2:1, 3:1 and 4:1). Among various levels of maize semolina incorporation 3:1 (maize semolina: bengal gram dhal) was found to be highly acceptable with an overall acceptability score of 8.35 on a nine point hedonic scale, which was quite comparable to control (8.75). Results of the functional parameters of the best combination revealed that fermentation significantly (P≤0.05) decreased all the functional parameters except titrable acidity and oil absorption capacity. The per cent increase in batter volume was significantly high for maize batter (23.80%) compared to rice batter (17.46%) indicating that the good quality dhokla can be prepared from maize semolina in 3:1 combination.