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 (×103 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.