Author(s): Sweta Jaiswal and Ms. Jincy Abraham

Abstract:
The need to develop new products is driven by the widening tastes of consumers, who are looking for convenience, value-for-money and variety, without compromising on the nutritional aspect. The value added instant dhokla mix was developed by using buckwheat and pumpkin seed powder focusing on women keeping ritualistic fasts. Five variations were performed and were organoleptically evaluated in comparison with the basic variation. The most accepted variation of developed dhokla was analysed for nutritional quality and was used for preparation of a ready-to-cook dhokla mix. The mix was surveyed for satiety and compliance by women through a questionnaire method. Sample of the mix was then stored in polythene packets and evaluated for shelf life. The mix contains protein (31.5g), fat (53.7g), carbohydrate (111.7g), energy (1056.1kcal), iron (20.72mg), calcium (308mg) per 160g. The mix was stored for a period of six months. Storage studies revealed that the moisture content and peroxide value increased significantly while protein and fat content decreased significantly. Total mineral, iron and calcium content too decreased but were non-significant. Thus the developed mix was of benefits to women on ritualistic fasts.