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Sensory, microbial, texture and nutritional evaluation of Okara supplemented probiotic Dhokla

In the present study dhokla was prepared by natural and probiotic (L. acidophilus) fermentation with the supplementation of 10, 20 and 30 per cent okara powder. Results of organoleptic evaluation indicated that both naturally and probiotic fermented dhokla supplemented with 10 per cent okara powder were found most acceptable and ‘liked moderately’ by the judges. | Sensory, microbial, texture and nutritional evaluation of Okara supplemented probiotic Dhokla