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Development, Chemical Composition and Antioxidant Activity of Dosa Prepared Using Bengal Gram Seed Coat


 
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1. Title Title of document Development, Chemical Composition and Antioxidant Activity of Dosa Prepared Using Bengal Gram Seed Coat
 
2. Creator Author's name, affiliation, country Beniwal Priyanka; Department of Foods and Nutrition, CCS Haryana Agricultural University, Hisar, Haryana, India
 
2. Creator Author's name, affiliation, country Jood Sudesh; Department of Foods and Nutrition, CCS Haryana Agricultural University, Hisar, Haryana, India
 
3. Subject Discipline(s)
 
3. Subject Keyword(s) Dosa; Bengal Gram Seed Coat; Sensory Evaluation; Chemical Composition; Antioxidant Activity
 
4. Description Abstract

A popular fermented product, dosa was prepared by incorporating bengal gram seed coat, a by-product of legume milling industry at 5, 10 and 15% levels. On the basis of sensory evaluation, the 5% bengal gram seed coat substituted dosa was analyzed for its chemical composition and antioxidant activity against control dosa. Incorporation of seed coat in dosa resulted in a significant increase in crude and total fibre content of dosa. Crude fat, ash, total soluble sugar except non-reducing sugar content decreased significantly in seed coat supplemented dosa compared to control dosa. Antioxidant activity was also increased in bengal gram seed coat incorporated dosa.

 

 
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6. Contributor Sponsor(s)
 
7. Date (YYYY-MM-DD) 2015-04-22
 
8. Type Status & genre Peer-reviewed Article
 
8. Type Type
 
9. Format File format PDF
 
10. Identifier Uniform Resource Identifier http://medical.cloud-journals.com/index.php/IJANHS/article/view/Med-196
11. Source Journal/conference title; vol., no. (year) International Journal of Advanced Nutritional and Health Science; Vol 3, No 1 (2015)
 
12. Language English=en en
 
14. Coverage Geo-spatial location, chronological period, research sample (gender, age, etc.)
 
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