期刊名称：Current Journal of Applied Science and Technology
印刷版ISSN：2457-1024
出版年度：2020
卷号：39
期号：5
页码：21-26
DOI：10.9734/cjast/2020/v39i530542
语种：English
出版社：Sciencedomain International
摘要：Fermentation is a household procedure used to preserve and produce diversified products enriched with bioactive components. Different combinations of instant or ready to use dosa mixes were prepared using foxtail millet, rice and pulses like black gram and green gram dals by fermenting at 37°C for 6, 12 and 18 hours depending upon the pulse used. The results revealed that 12 hours of fermentation was necessary to give best dosa for all combinations similar to control. The combination of 70% foxtail millet, 20% black gram and 10% green gram gave better results when compared with control and the percentage increase in appearance, texture, flavour and overall acceptance were 3.66%, 2.41%, 1.18% and 1.19% respectively with decrease in taste by 7.53% and no change in sourness for both samples.
