Development of Nutra Ragi Dosa Mix.

Anuja, Tripathi (2014) Development of Nutra Ragi Dosa Mix. [Student Project Report] (Submitted)

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Abstract

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.

Item Type:	Student Project Report
Uncontrolled Keywords:	traditional foods, nutra ragi dosa mix
Subjects:	600 Technology > 08 Food technology > 18 Processed foods 600 Technology > 08 Food technology > 21 Cereals > 05 Ragi (Finger Millet)
Divisions:	Lipid Science and Traditional Foods
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	17 Jun 2015 10:27
Last Modified:	17 Jun 2015 10:27
URI:	http://ir.cftri.res.in/id/eprint/11843

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