Development of Instant Dhokla Mix with Moringa Powder (Moringa oliefera)
T. V. N. Padmavathi
Department of Food and Nutrition, Post Graduate and Research Centre, Professor Jayashankar Telangana Agricultural University, Rajendranagar 500030, Hyderabad, India.
A. Poshadri
Department of Food Technology, Professor Jayashankar Telangana Agricultural University, Rajendranagar 500030, Hyderabad, India.
Daimu Basumatary
*
Department of Food Engineering and Technology, Central Institute of Technology Kokrajhar, 783370, Assam, India.
Gugloth Pavan
College of Food Science and Technology, Rudrur, Professor Jayashankar Telangana Agricultural University, Rajendranagar 500030, Hyderabad, India.
*Author to whom correspondence should be addressed.
Abstract
Dhokla is a traditional steamed food whose preparation may involve time-consuming fermentation. The development of instant dhokla mixes offers a convenient alternative, while incorporating Moringa oleifera leaf powder may enhance nutritional composition. However, its effects on the sensory acceptability, physical properties, texture, colour and proximate composition of instant dhokla require further evaluation. The study developed and evaluated an instant dhokla mix incorporating Moringa oleifera leaf powder and compared its characteristics with a control formulation. Different formulations were prepared and subjected to sensory evaluation using a nine-point hedonic scale. The most acceptable treatment was subsequently evaluated for physical, textural, colour and proximate characteristics. Among the formulations evaluated, T3 showed favourable sensory scores and was selected for further analysis. Compared with the control, T3 showed higher bulk density (0.92 vs 0.86 g/mL), true density (1.20 vs 1.00 g/mL) and water absorption capacity (80.0% vs 64.0%). Hardness decreased from 10.1 to 9.51, while adhesiveness decreased from 13.00 to 1.00. The L* value decreased from 87.69 to 77.34, indicating a darker product following incorporation of moringa leaf powder. Proximate analysis showed that T3 contained higher protein (26.1% vs 22.5%) and ash (3.5% vs 2.6%) than the control, whereas moisture, fat and carbohydrate contents were lower. Sensory evaluation indicated acceptable scores for colour, taste, texture, flavour and mouthfeel. These findings demonstrate that incorporation of M. oleifera leaf powder can modify the nutritional, physical, textural and colour characteristics of an instant dhokla formulation while maintaining sensory acceptability at the selected level of incorporation.
Keywords: Instant dhokla mix, Moringa oleifera, bulk density, water absorption capacity, textural properties, colour characteristics