Vol. 8, Issue 8 (2019)

Author(s):
Vijay Laxmi Ranadey, Ankita Gautam and Aprna Sharma

Abstract:
Dehrori is the traditional product of Chhattisgarh which is generally prepared by the batter of rice flour and curd. It is then left for overnight for fermentation and then deep fried in oil and coated with jaggery syrup. In this work, rice flour is partially replaced with the corn flour to increase its nutritional value and for taste enhancement. The formulation used under this work includes control which was prepared by 100% rice flour and with three experimental treatments which replaced rice flour with corn flour at the ratios of 50:50, 60:40 and 70:30. The effects of partial replacement were evaluated for chemical analysis (Carbohydrate, Protein, Fat, Ash, Moisture, Acidity and Crude fiber), microbial analysis (Standard plate count, Yeast and mold count and Coliform count) and sensory analysis on the basis of colour and appearance, body and texture, flavour and taste and overall acceptability which was evaluated by the selected panellist using 9-point hedonic scale. The replacement of rice flour with corn flour shows its influence in the product significantly (p<0.05%), showing enhancement in protein, fat and its sensory characteristics. According to the result obtained, the treatment formed by 60:40 was found to be most acceptable for replacement in Dehrori.