title: Development, acceptability and nutritional evaluation of 'Doli Ki Roti'--an indigenously fermented bread.
abstract: 'Doli Ki Roti'-an indigenously fermented bread popular among the Indian Punjabi community who migrated from Pakistan during partition, is a wheat based product having spiced chickpea as stuffing. It contains a good blend of cereal and legume protein (14.5 to 17.1%), fat (7.3 to 9.2%) and ash (3.8 to 4.7%). It is a good source of dietary essential minerals, i.e. calcium (52.7 to 62.6 mg/100 g), iron (8.7 to 10.6 mg/100 g) and phosphorus (313.8 to 346.7 mg/100 g). The antinutrients like phytic acid and trypsin inhibitors are present in considerable amounts in the unfermented bread but are reduced to the extent of 5 to 18% (phytic acid) and 49 to 70% (trypsin inhibitors) due to the fermentation carried out at 35 and 40 degrees C for varying time periods. The products developed were organoleptically acceptable in terms of colour, taste, texture, flavour, etc.
authors.affiliation: Department of Foods & Nutrition, CCS Haryana Agricultural University, Hisar-125004, India.
authors.forename: A
authors.initials: A
authors.lastname: Bhatia
authors.forename: N
authors.initials: N
authors.lastname: Khetarpaul
mesh_terms: D001939:Bread / Q000032:analysis*; D005285:Fermentation / Q000502:physiology*; D006358:Hot Temperature; D006801:Humans; D007194:India; D012679:Sense Organs; D013997:Time Factors