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Thesis - University Access Only
Master of Science (MS)
Health and Nutritional Sciences
Padmanaban G. Krishnan
Dosa is a wafer-thin, crepe or pancake, prepared traditionally from a fermented batter containing both rice and urad dal. In this study, three types of dosa batter and cooked dosa were prepared by substituting traditional urad dal with yellow lentil, garbanzo bean and bengal gram to determine potential advantages in nutritional content and food functionality as gluten-free products. Instant dosa dry mix, fermented dosa batter and cooked dosa were evaluated. Urad dal treatment served as a control for the three other treatments. The focus of the study was to compare the rheological, compositional, nutritional, food functional, physico-chemical and organoleptic traits of dosa dry mix, fermented batters and cooked dosa. Compare to urad dal dosa batter, in most cases of other dosa batters fermentation, viscosity decreased (2.49-0.91 Pa.s). Biochemical analysis of all dosa batters also showed an appreciable drop in pH (6.5-4.2) with considerable increases in titratable acidity (0.2-0.9) and rise in volume (200-380 ml), which was similar to urad dal, dosa batter. Comparable changes in ten different organic acids and three different sugars were measured in all type of dosa batter using the HPLC technique. Amino acid profiles of other three dosa dry mix were higher than rice alone and lower than urad dal dosa dry mix. Low water activity (0.350 Aw) of dosa dry mixes showed potential for extended shelf life at dry room temperature. Proximate composition suggested cooked dosa as health food since most of the calories are coming from protein and carbohydrates and they could be employed as low fat product. Hardness and stretchability of cooked dosa were reported higher in yellow lentil dosa. Shelf life was 2-3 days at ambient temperature. In-house testing demonstrated acceptable products with no significant unfavorable flavor/taste. Bengal gram dosa received the lowest sensory score while urad dal dosa had the highest acceptability scores. The sensory score provided by a sensory panel suggested that bengal gram cooked dosa was least acceptable compared to control urad dal, garbanzo bean and bengal gram. A serving of dosa yielded average 221 calories. The formulated new product might be used to overcome the economical burden of gluten free products.
Library of Congress Subject Headings
Includes bibliographical references (pages 104-111)
Number of Pages
South Dakota State University
In Copyright - Non-Commercial Use Permitted
Patel, Krunal, "Physiochemical and Rheological Properties of Gluten-free Rice-pulses Batter and Cooked Dosa" (2014). Electronic Theses and Dissertations. 2028.