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About The DOSA

This document discusses the development of machinery for processing Indian traditional foods like dosa to make the food production more efficient and hygienic. It also discusses the development of standardized formulations and processing methods for instant mixes of foods like idli and dosa using rice and black gram flour blends as well as research on supplementing these foods with ingredients like soybean and sesame to increase their nutritional quality. The document also reviews the microorganisms involved in the fermentation of foods like dosa and idli and how this fermentation impacts the foods' biochemical and nutritional properties.

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Abhiwed Kuchipudi
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265 views

About The DOSA

This document discusses the development of machinery for processing Indian traditional foods like dosa to make the food production more efficient and hygienic. It also discusses the development of standardized formulations and processing methods for instant mixes of foods like idli and dosa using rice and black gram flour blends as well as research on supplementing these foods with ingredients like soybean and sesame to increase their nutritional quality. The document also reviews the microorganisms involved in the fermentation of foods like dosa and idli and how this fermentation impacts the foods' biochemical and nutritional properties.

Uploaded by

Abhiwed Kuchipudi
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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A review of the standing of machinery for Indian ancient foods and also the want for

mechanization with the stress on hygiene with reduced process value for the Indian
food machinery makers to be competitive within the international market.
The Central Food Technological analysis Institute at Mysore has developed
formulations for fast Dosa combine, incorporating machine-ground cereal and pulse
flours, bicarbonate of soda and acid ingredients like tamarind, acid and sour milk.
Formulations for rice, wheat and millet Dosa square measure given elsewhere
(Anon, 1976). Bureau of Indian standards has formulated a standard for Dosa mix
which contains rice, black gram, flour, NaCl, sodium bicarbonate and citric or
tartaric acid

Instant mixes of traditional food products (including Idly, Dosa and Medu Vada)
based on blends of rice and black gram are becoming increasingly popular. Due to
high price of black gram, there is a risk that some manufacturers may replace some
of the black gram in their products by cheaper materials such as ragi, kidney bean
etc. A study based on modified volumetric bromide/bromate method has been used
to analyze the compositions of such blends, based on the difference in the pentosan
contents of rice and black gram. A convection type cylindrical dryer was
evaluated for drying of soy-cereal blended slurry to produce an instant soy-Dosai
mix. The studies have been carried out for the development of instant Dosa max
using soyDosai mix and dried for a duration of 12 h

Dosa is a fermented food prepared from a 2:1 mixture of rice and black gram
flour. White sesame seed was incorporated into Dosa to replace 5-20% of the flour
and enrich the S-amino acid level thereof. The
15% sesame-supplemented Dosa was most acceptable organoleptically and had
increased levels of S-amino acids, especially methionine, compared to plain Dosa. A
few Indian traditional foods based on raw soybean flour such as Dosa and 'Vada'
were prepared, to study the trypsin inhibitor activity . Nutritional problems
associated with cereal grains; fermentation of cereal grains/meals were studied.
Further use of fermented cereals in foods such as: rice-based fermented foods (idli,
Dosa, anarshe, dhokla, miso, puto, sierra or dry rice, lao-chao, ang-kak); wheatbased fermented foods (soy sauce or shoyu, jalabies, kurdi, kushik, tarhana, kishk);
corn-based fermented foods (banku, ogi, chicha, kaanga-kopuwai); sorghum-based
fermented foods (injera, kisra, ogi, bogobe, feni, ambali); and fermented beverages
are discussed. Studies on the processing of millet for food uses are reviewed,
including pearling or debranning, preparation of chapattis, Dosa, vermicelli or
noodles, flaking for soft cooking and popping or puffing of millets. Effects of
processing on chemical composition, moisture content, palatability and
cookingcharacteristics of the products and differences in processing characteristics
of sorghum are mentioned .

Roti (dough balls flattened and roasted on pan), Dosa and vermicelli were prepared
from unconventional sources such as (i) maize,
(Zea mays), (ii) sorghum (Sorghum vulgare) and (iii) bajra (Pennisetum typhoideum)
flour. Water needed for making dough, baking time, moisture in baked roti, chewing
characteristics and storage (24 h) quality were assessed for roti. Effect of
substitution of kidney bean (rajmah) meal from other legumes in traditional Indian
processed foods were assessed. The red kidney bean variety was dehulled and split
to form dhal and foods made with dhal were Dosa (Dosai), vada, fried nuts, curries
with vegetables, those made with meal were sev, muruku, bajji, bonda and pakoda,
and those made with the composite flours were pulka, puri and chapatti. Amaranth
grain was used as pure flour, flour composites (with wheat or rice flours) or popped
grain to prepare various traditional Indian products. Products evaluated were chikki,
laddoo, a snack mixture, a breakfast cereal, porridge, Dosa, chapati/roti, poori and
pulka.. Ten cereal-based Indian food preparations were investigated for the rate and
extent of in vitro starch digestion. Foods tested included semolina idli and upma,
rice flake upma, rice roti, ragi roti, poori, pongal, idli, Dosa and chapathi, with and
without their accompaniments (cooked dhal, chutney and potato palya) .

Supplementation of ragi based products with whey protein concentrate (WPC) to


enhance their nutritional profile and formulation of ragi based products to enhance
their nutritional values are discussed

High nutritional value of rice germ, its incorporation into common Indian foods was
investigated. Raw rice germ incorporated into various confectionery products made
with boiled sugar solution and flavorings (pongal, sweet ball and sweet cake), and
defatted rice germ flour could be incorporated into Dosa (made of rice, black gram
and salt) at up to 20% of rice flour .
Some aspects of indigenous fermented foods, many of which are almost unknown
outside the Orient, are reviewed with special attention given to the microorganisms
and their role in the fermentation process. Some indigenous fermented foods are
studied according to the microorganisms involved in the process. Certain cerealbased fermented foods and beverages produced in different parts of the world, in
relation to techniques used in their manufacture, consumption patterns, nutrient
contents and sensory properties. The aspects studied include: biochemical changes
that occur during cereal fermentation for the preparation of; indigenous rice-based
fermented foods (idli, Dosa, dhokla); traditional wheat-based products (soy sauce,
kishk, tarhana,); traditional corn-based fermented foods (ogi, knekey, pozol);
traditional foods prepared by sorghum fermentation (injera, kisra); traditional
cereal-based fermented beverages (beers, sake, bouza, chicha, mahewu, boza); and
new cereal-based probiotic foods.

Saccharomyces cerevisiae enrichment in combination with the natural bacterial


flora was studied for standardizing Dosa fermentation. Batter types containing
soybeans and mung bean were compared withconventional black gram product .
The prevalence of organisms in fermented foods in different seasons and
microbiological, biochemical and nutritional constituents in fermented foods such as
Punjab warri, papadam, bhallae, vadai, idli and Dosa were studied at the beginning
and the end of fermentation . Changes in pH, reducing sugars, soluble proteins,
total N, amylases, proteinases and microbial load, during fermentation of Dosa
batter were monitored. Batter was made by overnight soaking of equal quantities of
rice and decuticled black gram (separately), grinding, and mixing them, before 24 h
auto fermentation or fermentation using an inoculation of a previous batter. A
number of fermented foods, mainly traditional ones, were described, and studies on
interrelationships of their component microorganisms. Foods involving an acid
fermentation, covering sauerkraut, Indian idli and Dosa, sour dough breads and
related fermentations, Nigerian ogi and gari, Kenkey-fermented maize dough balls
of Ghana, Mexican pozol, Russian kefir, and vinegar fermentation. Cheese,
fermented cereal-legume batters (idli and

Dosa), chocolates, fermented vegetables, sprouted legumes, wine, curd and


processed meat and fish products were analyzed by HPLC to determine polyamine
composition .
Digestibility indices (DI) of ragi-based preparations (dumpling, roti, puttu and Dosa
(with/without accompaniments)) were determined by measuring rate of starch
hydrolysis in vitro, and thereafter comparing the same by replacing ragi with other
cereals (rice, wheat or jowar) in similar preparations are discussed.
In the context of implementation of a HACCP system for monitoring of
pasteurization of fresh filled pasta, studies were conducted on determination of
critical limits of the 2 factors controlling pasteurization: time and temperature.
There are very few reports of development of machinery for Indian traditional foods.
Though a good amount of work has been reported on thermal conductivity of
biological materials, practically no data available for baked Dosa and Dosa batter.
The work on the process for the preparation of quick cooking rice with increased
yield, reduce processing cost has been reported.

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