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Development of Instant Dosa Batter Mix with Enhanced Nutritive Value and its Storage Study
The present study was undertaken to formulate an instant dosa batter with enhanced nutritive value. The traditional ingredients were replaced using brown rice, white rice, black gram, oats, finger millet, sorghum, foxtail millet to develop a novel breakfast dosa batter with enhanced taste and nutritional benefits. Control dosa batter was prepared using white rice and black gram in 4:1 ratio. The developed batter was made into dosa and the products were compared for nutritional composition, sensory parameters and storage study. The developed dosa was highly acceptable on organoleptic evaluation with an overall acceptability score of 4.1. The addition of oats enhanced the taste. Notable change in nutritive value was observed between control and trial dosa. Macro nutrients in gm such as protein (11.55g), fat (0.88g), fibre (2.33g), and ash (1.64g) is increased (gm/100gm). Compared to the control dosa the micronutrients content (mg/100gm) like iron (33.3mg), phosphorous (48.9mg), potassium (99.3mg), calcium (88.1mg) was also higher in the trial. Storage study was done for five days in refrigeration condition and the microbiological test was done. The acidity was calculated each day for both control and trial batter On 0th day the acidity for control was 1.20 and for trial it was 2.0 and on 4th day for control it was 4.89 and for trial it was 4.90 due to over fermentation of the batter.
Keywords
Brown Rice, Millets, Nutritive Value, Storage Study, White Rice.
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