Vol. 8, Issue 9, Part M (2024)

This study investigates the incorporation of spine gourd powder into dhokla mix and its effects on sensory, proximate, physicochemical, and functional properties. Various formulations of dhokla mix (T₀, T₁, T₂, T₃) were prepared with spine gourd powder levels ranging from 0% to 5%, and their sensory acceptability, nutritional composition, and bioactive properties were evaluated. Results demonstrated that the addition of 4% spine gourd powder (T₂) significantly enhanced sensory attributes, particularly taste and overall acceptability. Proximate analysis revealed notable increases in protein, fat, ash, and fiber content with higher spine gourd incorporation. The addition of spine gourd powder also improved antioxidant activity and total phenolic content, indicating increased nutraceutical value. Furthermore, colorimetric analysis showed a shift toward darker, greener hues in the enriched samples, while functional properties such as bulk density, water absorption capacity, and viscosity were also positively influenced. The findings suggest that spine gourd powder can be effectively utilized in dhokla mix to enhance both nutritional and functional qualities, making it a potential ingredient for developing health-promoting food products.