caa a22 4500 60624347X CHVBK 20210128101324.0 cr unu---uuuuu 210128e20151201xx s 000 0 eng 10.1007/s11694-015-9259-y doi (NATIONALLICENCE)springer-10.1007/s11694-015-9259-y Innovative formulation of fermented food (dhokla) and its characterization on storage property [Elektronische Daten] [Sohini Ray, Utpal Raychaudhuri, Runu Chakraborty] The interest on barley, oat and cocoa powder has been increasing recently mainly for their beneficial effect on health. So there is a focus on new food product development with these ingredients. Attempts have been made in this study to develop innovative type of dhokla with a combination of barley, oat and cocoa powder, taking dhokla prepared with only barley as the control. The products thus developed have been subjected to different physicochemical, rheological and sensory analysis. Study reveals that the batter volume increased and acidity decreased in dhokla with the incorporation of oat and cocoa powder in addition to barley. Highest antioxidant activity (72%) was found in the dhokla prepared with the combination of barley, oat and cocoa powder. Protein content increased from 9.8g (in control) to 19.5g in the sample made from barley, oat and cocoa powder. Dhokla made with the combination of barley, oat and cocoa powder had the maximum nutrient content and highest score for overall acceptability in the sensory tests. Springer Science+Business Media New York, 2015 Barley nationallicence Oat nationallicence Cocoa powder nationallicence Antioxidant nationallicence Color nationallicence Dhokla nationallicence Ray Sohini Department of Food Technology and Biochemical Engineering, Jadavpur University, 700032, Kolkata, India aut Raychaudhuri Utpal Department of Food Technology and Biochemical Engineering, Jadavpur University, 700032, Kolkata, India aut Chakraborty Runu Department of Food Technology and Biochemical Engineering, Jadavpur University, 700032, Kolkata, India aut Journal of Food Measurement and Characterization Springer US; http://www.springer-ny.com 9/4(2015-12-01), 508-516 2193-4126 9:4<508 2015 9 11694 https://doi.org/10.1007/s11694-015-9259-y text/html Onlinezugriff via DOI BK010053 XK010053 XK010000 Metadata rights reserved Springer special CC-BY-NC licence nationallicence 1 research-article jats NATIONALLICENCE NATIONALLICENCE NL-springer NATIONALLICENCE 856 40 https://doi.org/10.1007/s11694-015-9259-y text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Ray Sohini Department of Food Technology and Biochemical Engineering, Jadavpur University, 700032, Kolkata, India aut NATIONALLICENCE 700 1- Raychaudhuri Utpal Department of Food Technology and Biochemical Engineering, Jadavpur University, 700032, Kolkata, India aut NATIONALLICENCE 700 1- Chakraborty Runu Department of Food Technology and Biochemical Engineering, Jadavpur University, 700032, Kolkata, India aut NATIONALLICENCE 773 0- Journal of Food Measurement and Characterization Springer US; http://www.springer-ny.com 9/4(2015-12-01), 508-516 2193-4126 9:4<508 2015 9 11694