Development and Quality Assessment of Ready-to-Cook Mixed Dal Powder

Table 3

Physical, chemical, sensorial, and microbiological profile of ready-to-cook mixed dal powder samples.

	Control	S1	S2	S3
Physical properties of ready-to-cook mixed dal powder
Loose bulk density (g/ml)	^a	^a		^b
Tapped bulk density (g/ml)	^a	^b	^d	^c
Water absorption index (WAI) (g/g)	^a	^c	^a	^c
Water solubility index (WSI) (g/100 g)	^a	^b	^b	^c
Carr’s index (CI) (%)	^c	^c	^ab	^a
Hausner ratio (HR)	^b	^b	^ab	^a
	^c	^b	^b	^a
	^b	^d	^a	-^c
	^a	^a	^b	^b
Cooking time (min)	^b	^a	^a	^a
Percentage proximate composition of ready-to-cook mixed dal powder
Moisture (%)	^a	^a	^a	^a
Protein (%)	^b	^a	^b	^a
Fat (%)	^a	^a	^a	^a
Ash (%)	^a	^a	^a	^a
Carbohydrate (%)	^a	^b	^a	^b
Energy (kcal/100 g)	^a	^ab	^ab	^b
Sensory properties of dal made from ready-to-cook mixed dal powder
Color	^a	^a	^a	^a
Flavor	^a	^a	^a	^a
Taste	^a	^a	^a	^a
Mouthfeel	^a	^a	^a	^a
Overall acceptability	^a	^a	^a	^a
TVC (×10^3 CFU/g) of the developed ready-to-cook mixed dal powder
0 month	^Bg	^Ag	^BCg	^Cg
1 month	^Bf	^Af	^BCf	^Cf
2 months	^Be	^Ae	^BCe	^Ce
3 months	^Bd	^Ad	^BCd	^Cd
4 months	^Bc	^Ac	^BCc	^Cc
5 months	^Bb	^Ab	^BCb	^Cb
6 months	^Ba	^Aa	^BCa	^Ca

; ; ; and . Data are the deviations (). Different uppercase letters in the same row indicate differences () in means among formulations and different lower case letters in the same column indicate differences () in means among storage periods. TVC= total viable count; CFU= colony forming unit.