Vol. 6, Issue 2 (2018)
Effect of fermentation and incorporation of okara (soybean milk residue) on chemical characteristics of dhokla
Author(s): Suman and Neelam Khetarpaul
Abstract: The present investigation was conducted to see the effect of natural and probiotic (L. acidophilus) fermentation on chemical characteristics of dhokla. Both types of fermentation significantly (P<0.05) increased the availability of minerals, in vitro protein digestibility, total phenolic content and DPPH free radical scavenging activity, while, decreased the phytic acid content of without okara and with okara supplemented dhokla as compared to unfermented control. Supplementation of 10 per cent okara powder in dhokla whether fermented naturally or with probiotic microorganism significantly (P<0.05) increased the total, soluble and insoluble dietary fibre, total mineral content except iron, total phenolic content and DPPH free radical scavenging activity. The phytic acid content of dhokla containing 10 per cent okara powder was significantly (P<0.05) higher, while, in vitro protein digestibility and availability of minerals were significantly (P<0.05) lower than their respective fermented without okara counterparts.
Pages: 673-677 | 692 Views 54 Downloads
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How to cite this article:
Suman, Neelam Khetarpaul. Effect of fermentation and incorporation of okara (soybean milk residue) on chemical characteristics of dhokla. Int J Chem Stud 2018;6(2):673-677.
