Sensory Evaluation of Soy-Dhokla

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Authors

  • Pradnya Kanekar
     Maharashtra Association for the Cultivation of Science, Research Institute, Law College Road, Pune-411 004 ,IN
  • Neeta Joshi
     Maharashtra Association for the Cultivation of Science, Research Institute, Law College Road, Pune-411 004 ,IN
  • Seema Sarnaik
     Maharashtra Association for the Cultivation of Science, Research Institute, Law College Road, Pune-411 004 ,IN

Abstract

Legumes, especially the pulses constitute an important source of protein in Indian diet. In the present day! shortage of these sources, cultivation and usage of legumes other than the traditional ones becomes imperative to fulfil human requirements for plant protein. Soybean, a native of Eastern Asia is endowed with a high content (40 per cent) of protein- However, it does not find a popular place in Indian foods primarily because of its bitter taste and beany flavour which together impair its sensory qualities.

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Published

1990-09-01

How to Cite

Kanekar, P., Joshi, N., & Sarnaik, S. (1990). Sensory Evaluation of Soy-Dhokla. The Indian Journal of Nutrition and Dietetics, 27(9), 282–284. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/7791

Issue

Volume 27, Issue 9, September 1990

Section

Articles

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