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Development of Nutra Ragi Dosa Mix.

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/11843/
 
Title Development of Nutra Ragi Dosa Mix.
 
Creator Anuja, Tripathi
 
Subject 18 Processed foods
05 Ragi (Finger Millet)
 
Description Increased nutritional awareness challenges the food industries in developing new food products with special health-enhancing characteristics. Due to changing food habits and lifestyle variations there is less time for traditional methods of cooking which are laborious and time consuming. Most traditional foods are excellent vehicles for value addition or enrichment with nutraceuticals. In order to achieve both a ready to cook product and nutra enrichment, a popular traditional breakfast food “Dosa” was chosen for the study. Ragi is recognized for its health beneficial effects, one of which is antidiabetic was chosen as the raw material for preparing the dosa mix. As polyphenols are known to inhibit digestive enzymes a few diabetic friendly raw materials were screened for inhibition of pancreatic amylase and alpha glucosidase activity. After screening the materials with inhibitory properties were chosen for enrichment.
The process for preparation of the nutra ragi dosa mix was standardized. The resultant product with added nutraceuticals obtained was compared with ragi dosa mix without added nutraceuticals and rice dosa mix a product of the CFTRI technology. Thus a ready to prepare dosa mix along with a mixture of several phenolic compounds from ragi, cumin and curry leaves were standardized to obtain a nutra ragi dosa mix. Ragi along with cumin powder and curry leaf powder have additional food grade phenolics which are potentially safer and incorporation into the ragidosa mix thus further enhances the nutraceutical properties.
Results of the study showed that the batter consistency of the nutra dosa mix was similar to that of rice dosa mix and exhibited non–Newtonian shear thinning characteristics. The particle size analysis results showed particles in ragi batter was larger than that of rice dosa batter mainly due to fibers present in ragi which absorbed the water and thus resulted in larger particles
Texture measurement of the dosa prepared form the ready mixes showed that the shearing or tearing strength ragi dosa was lower than that of rice; this was due to the increased fiber content which brings down the tearing strength. The sensory analyses showed that they were highly acceptable with good surface porosity and tearing strength. Thus a nutra ragi dosa mix was developed with added natural nutraceuticals.
 
Contributor Chetana, R.
 
Date 2014
 
Type Student Project Report
NonPeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/11843/1/Anuja.pdf
Anuja, Tripathi (2014) Development of Nutra Ragi Dosa Mix. [Student Project Report] (Submitted)