Effects of Formulation on the Rheology and Final Product Attributes of the Traditional West Indian Food “Dhokla”

Abstract

ABSTRACT This study investigates the impact of three different formulations of Dhokla, viz. rice-to-Bengal gram (BG) ratios of 1:3, 1:1, and 3:1, on the batter rheological properties, fermentation kinetics, and final product characteristics. Herschel–Bulkley model best explained the flow index and consistency value of the samples with R 2 > 90%. Consistency index and yield strength of the batter had a direct relationship with the BG amount in the formulation, while an inverse relationship was noted between BG amount and flow behavior index (n). Furthermore, the formulation also had a significant impact on the expansion ratio of batter after fermentation and final product characteristics as well as on the texture of the final product. More porous crumbs with higher number of homogenously distributed cells were obtained for R:BG (1:3) compared to other conditions.