Vol. 12, Issue 4 (2023)

Author(s):
Deshpande Sai Vilas, Farooqui H Farzana, Choudhari Ankita Keshav and Deshpande Varad Vilas

Abstract:
Value added finger millet dhokla was developed by preparing five variations of dhokla with varying levels of incorporation of finger millet at 0, 10, 15, 20 and 25 percent in the standardized basic dhokla. For selecting the acceptable level of incorporation of finger millet among all the variations, they were evaluated for sensory, physical and nutrient parameters. Incorporation of 25 percent finger millet in dhokla was significantly accepted in the sensory parameters, colour (4.0), taste (4.6) and overall acceptability (4.3). Observations of physical quality evaluation showed that incorporation of 25 percent finger millet in dhokla has well in all the physical quality parameters. Fifth variation of finger millet dhokla of 25 percent incorporation of finger millet was rich in fibre (1.67 g), calcium (160 mg) and manganese (2.04 mg) content and these were increased significantly than basic dhokla.