Research Article

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.

ControlS1S2S3

Physical properties of ready-to-cook mixed dal powder
Loose bulk density (g/ml)aab
Tapped bulk density (g/ml)abdc
Water absorption index (WAI) (g/g)acac
Water solubility index (WSI) (g/100 g)abbc
Carr’s index (CI) (%)ccaba
Hausner ratio (HR)bbaba
cbba
bda-c
aabb
Cooking time (min)baaa

Percentage proximate composition of ready-to-cook mixed dal powder
Moisture (%)aaaa
Protein (%)baba
Fat (%)aaaa
Ash (%)aaaa
Carbohydrate (%)abab
Energy (kcal/100 g)aababb

Sensory properties of dal made from ready-to-cook mixed dal powder
Coloraaaa
Flavoraaaa
Tasteaaaa
Mouthfeelaaaa
Overall acceptabilityaaaa

TVC (×103 CFU/g) of the developed ready-to-cook mixed dal powder
0 monthBgAgBCgCg
1 monthBfAfBCfCf
2 monthsBeAeBCeCe
3 monthsBdAdBCdCd
4 monthsBcAcBCcCc
5 monthsBbAbBCbCb
6 monthsBaAaBCaCa

; ; ; 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.