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International Journal of Food Sciences and Nutrition Volume 62, 2011 - Issue 4
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Antioxidant activities of cereal-legume mixed batters as influenced by process parameters during preparation of dhokla and idli, traditional steamed pancakes

Bijoy Moktan Department of Botany, University of North Bengal, Siliguri, India
,
Arindam Roy Department of Botany, University of North Bengal, Siliguri, India
&
Prabir K. Sarkar Department of Botany, University of North Bengal, Siliguri, IndiaCorrespondence[email protected]
Pages 360-369 | Published online: 13 Dec 2010

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Pintu Choudhary, Piyush Kumar Jha, D Manoj & Ashish Rawson. (2023) Effects of Formulation on the Rheology and Final Product Attributes of the Traditional West Indian Food “Dhokla”. Journal of Culinary Science & Technology 0:0, pages 1-12.
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Articles from other publishers (21)

Badiu A. Akinbode, Sunday A. Malomo & Israel I. Asasile. (2023) In vitro antioxidant, anti-inflammatory and in vivo anti-hyperglycemia potentials of cookies made from sorghum, orange-flesh-sweet-potato and mushroom protein isolate flour blends fed to Wistar rats. Food Chemistry Advances 2, pages 100263.
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Subhrakantra Jena & Smita Hasini Panda. 2023. Indigenous Fermented Foods for the Tropics. Indigenous Fermented Foods for the Tropics 85 95 .
Folasade O. Adeboyejo, Sogo J. Olatunde, Ginalyn Anora Rustria, Ava Nicole B. Azotea, Jeffrey M. Ostonal, Ma. Janesa A. Reyes & Samson Adeoye Oyeyinka. 2023. Indigenous Fermented Foods for the Tropics. Indigenous Fermented Foods for the Tropics 37 56 .
Manzoor Ahmad Shah, Rifat Jabeen, Irfan ul Majid & Shabir Ahmad Mir. 2023. Cereal-Based Food Products. Cereal-Based Food Products 253 266 .
Palanisamy Bruntha Devi & Suresh Rajendran. (2021) Impact of starter culture on nutraceutical and functional properties of underutilized millet-legume co-fermented Indian traditional product. LWT 149, pages 111818.
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Soumitra Nath, Monisha Roy, Jibalok Sikidar, Bibhas Deb, Indu Sharma & Anupam Guha. (2021) Characterization and in-vitro screening of probiotic potential of novel Weissella confusa strain GCC_19R1 isolated from fermented sour rice. Current Research in Biotechnology 3, pages 99-108.
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J. Anita Christie & S. Geet Andrea. 2021. Advances in Probiotics. Advances in Probiotics 449 477 .
Mohsen Zareian, Ehsan Oskoueian, Marjan Majdinasab & Bita Forghani. (2020) Production of GABA-enriched idli with ACE inhibitory and antioxidant properties using Aspergillus oryzae : the antihypertensive effects in spontaneously hypertensive rats . Food & Function 11:5, pages 4304-4313.
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Supriya Kumari, Seerat Bhinder, Balwinder Singh, Amritpal Kaur & Narpinder Singh. (2020) Effect of buckwheat incorporation on batter fermentation, rheology, phenolic, amino acid composition and textural properties of idli. LWT 122, pages 109042.
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V. Sreeja & Jashbhai B. Prajapati. 2020. Ethnic Fermented Foods and Beverages of India: Science History and Culture. Ethnic Fermented Foods and Beverages of India: Science History and Culture 157 187 .
K. Madhavan Nampoothiri, Nimisha R. Nair & M. P. Soumya. 2020. Ethnic Fermented Foods and Beverages of India: Science History and Culture. Ethnic Fermented Foods and Beverages of India: Science History and Culture 261 286 .
Bincy Bhaskar & Laxmi Ananthanarayan. (2019) Changes in ACE inhibitory and antioxidant activities in alcalase treated idli batter and idli after fermentation. Journal of Food Science and Technology 56:9, pages 4025-4035.
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Suresh Sopanrao Thorat. 2019. Global Initiatives for Waste Reduction and Cutting Food Loss. Global Initiatives for Waste Reduction and Cutting Food Loss 53 82 .
ANITA CHAUDHARY, D K SHARMA & ANJU ARORA. (2018) Prospects of Indian traditional fermented food as functional foods. The Indian Journal of Agricultural Sciences 88:10, pages 1496-1501.
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Aderonke Ibidunni Olagunju, Olufunmilayo Sade Omoba, Victor Ndigwe Enujiugha & Rotimi Emmanuel Aluko. (2018) Development of value-added nutritious crackers with high antidiabetic properties from blends of Acha ( Digitaria exilis ) and blanched Pigeon pea ( Cajanus cajan ) . Food Science & Nutrition 6:7, pages 1791-1802.
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Anand Sharma, Sarita Kumari, Martinus J. R. Nout & Prabir K. Sarkar. (2018) Preparation of antinutrients-reduced dhokla using response surface process optimisation. Journal of Food Science and Technology 55:6, pages 2048-2058.
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Oluwafemi Ayodeji Adebo, Patrick Berka Njobeh, Janet Adeyinka Adebiyi, Sefater Gbashi, Judith Zanele Phoku & Eugenie Kayitesi. 2017. Functional Food - Improve Health through Adequate Food. Functional Food - Improve Health through Adequate Food.
Z. Kohajdová. 2017. Current Developments in Biotechnology and Bioengineering. Current Developments in Biotechnology and Bioengineering 91 117 .
J. Frias, E. Peñas & C. Martinez-Villaluenga. 2017. Fermented Foods in Health and Disease Prevention. Fermented Foods in Health and Disease Prevention 385 416 .
Mousumi Ray, Kuntal Ghosh, Somnath Singh & Keshab Chandra Mondal. (2016) Folk to functional: An explorative overview of rice-based fermented foods and beverages in India. Journal of Ethnic Foods 3:1, pages 5-18.
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Preetam Sarkar, Lohith Kumar DH, Chanda Dhumal, Shubham Subrot Panigrahi & Ruplal Choudhary. (2015) Traditional and ayurvedic foods of Indian origin. Journal of Ethnic Foods 2:3, pages 97-109.
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