kumar, SumanSanghi, Anushul2016-08-272016-08-272013http://krishikosh.egranth.ac.in/handle/1/74069ABSTRACT The present investigation entitled "Formulation of nutritious mixes for development of dhokla and their quality evaluation" was carried out in the Department of Food Science and Technology, College of Agriculture, Jabalpur during 2010-11 to develop the nutritious instant mixes for dhokla preparation. Different kinds of instant dhokla mixes were developed from chickpea, rice, kodo, kutki and soyflour in different proportions. The results revealed that rice / kodo / kutki could be fortified upto the level of 30 per cent in each combinations. Fortification of soyflour in different dhokla mixes showed that chickpea could be replaced by soyflour upto the level of 15 per cent without affecting in sensory quality characteristics of the products. Soy fortified mixes contained higher amount of protein, fat, fibre and minerals developed from kodo and kutki and calcium in rice based instant mixes. The different kinds of instant mixes could be stored in polyethylene bags for the period of 120 days without any deleterious effect. It was concluded that nutritious dhokla mixes could be developed from kodo or kutki flours in combination with soyflour. These mixes contained higher amount of protein, fibre and minerals. These products could be considered as therapeutic foods and may be useful for the patients suffering from diabeties, constipation and other nutritional disorders.enThesis