%0 Journal Article
%T Development, Chemical Composition and Antioxidant Activity of Dosa Prepared Using Bengal Gram Seed Coat
%A Beniwal Priyanka
%A Jood Sudesh
%J -
%D 2015
%X 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.
%K Dosa
%K Bengal Gram Seed Coat
%K Sensory Evaluation
%K Chemical Composition
%K Antioxidant Activity
%U http://medical.cloud-journals.com/index.php/IJANHS/article/view/Med-196