Nutritional Improvement of Whole Wheat Flour Chapatti by Supplementation of Tartarty Buckwheat Flour (original) (raw)
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Optimization of Wheat Flour and Defatted Soya Flour Blend for Production of Quality Chapatti
Journal of emerging technologies and innovative research, 2018
This study examined the effects of soya flour substitutions at various proportions with wheat flour and evaluated the chapatti quality. Six types of formulations of flour for preparation of chapatti were prepared with soya flour & wheat flour ranging from 0%, 5%, 10%, 15%, 20%, and 100%. These flour were analyzed for physicochemical properties and chapatti made from these flours were evaluated for physical (Puffed height), textural, and organoleptic attributes. The supplementation of soya flour in wheat flour resulted in a significant increase in protein, crude fiber, ash contents of the flour. The puffed height were found to be higher in 10% soya flour blend chapatti 5.3 mm, as compared to other blends 5.2 mm (0%) 4.8 (5%) 4.6 (15%) 4.7 (20%) Textural measurement showed that hardness of chapatti decreased with the addition of soya flour. Sensory data indicated that the soya flour substitutions chapattis with up to 10% were acceptable.
Journal of Food Science and Technology, 2020
The present investigation was carried out to study the effect of various levels of various multigrain viz., finger millet, pearl millet and fenugreek powder on chapatti (Multigrain chapatti with spices). The multigrain powders were blended in whole-wheat flour along with spices and chapatti flour mixes were prepared. Chapatti composite flour was evaluated for proximate analysis, colour, rheological (viz, amylographic and farinographic) properties and compared with control wheat flour chapatti. Farinograph properties showed that in general dough development time increased in the composite flours. The pasting temperature, peak viscosity, hot paste viscosity, cold paste viscosity, breakdown, setback values were influenced by the addition of other grain flour to wheat flour. The chapatti was evaluated for proximate composition viz. moisture, ash, alcoholic acidity, protein, fat, dietary fiber, carbohydrate, calorific values; sensory analysis, colour determination, texture and microbial analysis. Chapatti prepared with composite flour with finger millet, pearl millet and fenugreek powder were found to be superior over the control chapatti sample. Storage studies of chapatti were carried out for a period of one month at room temperature 25 ± 2°C and freezer at 4°C and were found to be suitable for consumption and palatable with desirable characteristics of sensory, texture, appearance, colour and aroma.
2015
Gluten free chapatti developed from rice and mung bean composite flour was subjected to Physico-chemical and organolaptic evaluation. The chapatti was developed from the mung bean and rice flour at different ratios (20:80, 40:60, 60:40, 80:20, 100:00, and 00:100). The chapatti made from whole rice/mung bean flour was treated as control. Sensorial quality was measured by 9-point hedonic scale. The chapatti developed from mung bean: rice flour ratio of 80:20%, contained 19.07% moisture, 2.82% ash, 7.57% fat, 1.37% fiber and 16.76% protein. The chapatti prepared from the whole mung bean flour contained highest moisture, ash, crude fiber and crude protein; while fat content was highest in chapatti prepared from mung bean: rice flour ratio of 20:80%. The chapatti prepared from mung bean: rice flour ratio of 60:40% achieved highest score for color (8.37) and taste (7.97); while chapatti of mung bean: rice flour ratio of 80:20% was superior in flavor (8.10), texture (8.23) and overall acce...
Quality analysis of composite flour and its effectiveness for Chapatti formulation
Almost 90% of the wheat produced in India is consumed in the form of chapatti. Wheat is a good major source of calorie, minerals, vitamins and photochemical like phenols, fair source of protein, amino acids and dietary fibre. However it is deficient in essential amino acids like lysine. Keeping in view these things in the present study composite flour was formulated containing wheat, chick pea, finger millet and barley in 70:10:10:10 respectively, to supplement wheat flour chapatti. The physico-chemical characteristics, nutritional quality and shelf life of the composite flour were investigated. The textural properties of composite flour dough and sensory qualities of composite flour chapatti were also analyzed. It was found that the ash content, insoluble fibre, energy, calcium and phenol content in composite flour were 2.08%, 11.55%, 354 Kcal/100g, 90.8mg/100g and 549.70 mg GAE/100g whereas 2.5%, 9.2%, 344 Kcal, 46.5 mg/100g and 379 mg GAE/100g respectively in wheat flour. The storage study of composite flour showed that the Peroxide value, free fatty acid content and total plate count of the composite flour was within the acceptable limit. On the basis of sensory evaluation using Nine Point Hedonic scale and score card method; formulated chapatti was found to be moderately acceptable by the panellists.
Studies on physico-chemical characters and chapatti quality of different wheat varieties
The Pharma Innovation Journal, 2021
The present investigation reports their variability in kernel and flour characteristics. The physical characteristics such as thousand kernel weight and grain hardness differed significantly among the wheat varieties. The chemical parameters such as starch content, ash content differed significantly for straight grade flour among different wheat varieties. Significantly the highest thousand kernel weight ranged from 35.84 to 46.27g in first year and in second year it was ranged from 36.34 to 45.48g. The grain hardness kg ranged from 9.50 to 14.30 kg in first year and in second year it was ranged from 9.68 to 14.40 kg. The starch content ranged from 62.29 to 74.35 per cent and 62.81 to 74.35 per cent during first and second year respectively. The ash content ranged from 2.3 to 3.7 per cent in from 2.3 to 3.7 per cent during first and second year respectively. The sensory attributes of chapatti varied significantly among different wheat. The highest palatability scores for different parameters were assigned to chapatti prepared from flour of K-9107 and K-8962 while significantly the lowest were given to the chapatti prepared from wheat variety K-68 during first year and second year respectively. The highest texture scores for different parameters were assigned to chapatti prepared from flour of K-9107 and K-8962 while significantly the lowest were given to the chapatti prepared from wheat variety K-68 while during first year and second year highest texture scores for different parameters were assigned to chapatti prepared from flour of K-1317 and K-9107 while significantly the lowest were given to the chapatti prepared from wheat variety K-68. It is clear from the results chewiness characteristics rank was obtain by variety K-9107 (1.4) followed by variety K-8962 (1.6), K-1317 (1.8), and K-1006 (2.0) in first year and in second year the variety K-9107 (1.6), K-8962 (1.8). It is clear from the results best pliability rank was gain by variety K-9107 (1.4) followed by variety K-8962 (1.6), K-1317 (1.8), and K-1006 (2.0) in first year and in second year the variety K-1317, K-9107 (1.6).
Sensory Characteristics of Whole Wheat Mineral Fortified Chapattis
Pakistan Journal of Nutrition, 2007
This study aimed to find out the impact of iron and zinc fortification of Whole-Wheat Flour (WWF) on the acceptability of chapatti. An additional aim was to select suitable storage conditions for fortified flour. Fortified flours were packed in polypropylene woven bags and stored under controlled and ambient conditions of temperature and relative humidity. Chapattis prepared from fortified flours were evaluated for color, taste and flavor. The storage conditions, storage periods and treatments of the flour samples significantly (p<0.05) affected the color, taste and flavor of chapattis. The sensory study of the mineral fortified chapattis revealed that the flour fortified with NaFeEDTA in combination with ZnSO or ZnO, stored under 4 controlled conditions is the better choice for organoleptically acceptable mineral fortified chapattis.
Development and charachterization of barley supllemented flavored chapattis
Potravinarstvo Slovak Journal of Food Sciences, 2018
Food scientist are actively involved to improve the quality of wheat through composite flour technology by supplementing wheat flour with other grain flours. Barley grains are outstanding source of total dietary fibers (TDF) and offers remarkable quantity of active ingredients for health elevation and disease prevention. Purposely, the current research work was designed to improve the nutritional potential of wheat chapattis by including barley flour 10%, 20%, 30% along with the addition of functional blend (Methi powder and garlic paste) 2%, 4%, 6% levels respectively. Wheat and barley composite flour were analyzed for its chemical, mineral, antioxidant and total dietary composition. The supplementation of barley flour and functional blend into wheat flour enhanced the mineral. Addition of barley flour and functional blend increased total phenolic in composite flour 0.41 (control) to 0.69 mg GAE.100g-1 and DPPH from 20.95 - 23.82%. Total dietary fiber in composite flour varied form...
Unleavened flat bread (chapatti) was prepared from wheat (Tritium aestivum) and maize (Zea mays) composite flour. The wheat flours from mill and grindstone were collected from local market and blended with maize flour in 100:0, 90:10, 80:20 proportions. Technological and rheological studies revealed that gluten, falling number and water absorption values decreased with increased maize proportion. Increased dough development time by addition of 20% maize flour for either flour types was observed. Decrease in dough stability was observed by increased maize proportion in grindstone flour but in mill flour decrease with 10% maize and increase with 20% maize is noted. Overall Farinographic quality was highest in 20% blend of maize in grindstone flour. Chapatties were prepared and subjected to organoleptic tests by a panel of trained judges and 20% blend get maximum acceptability.
Light golden chapatti from durum wheat - nutritionally superior and better shelf life
MOJ Current Research & Reviews, 2018
Present study was planned to prepare better quality of unleavened flat bread (chapatti) from Durum wheat. Percent retention of flour obtained by grinding with laboratory stone grinder (Chakki) was more for PDW 291 than that of PBW 175 and percent of passing of flour through sieve was more for PBW 175 as compared to PDW 291. Chapatti quality of flour of durum wheat obtained by grinding with Magnum mill was excellent in quality and comparable with chapatti quality of bread wheat on the basis of laboratory test and sensory evaluation. It was concluded that fresh chapatti of durum wheat (PDW 291) is as good as that of bread wheat (PBW 175) and even after 6 hrs of storage it is very soft, tastier and appealing to the palate. So that durum wheat needs different grinding methods than that bread wheat for excellent quality of chapatti making.
2017
This paper presents the beneficial role of the addition of buckwheat in bakery products. It highlights aspects of buckwheat as food and drug use and possible use as a flour or buckwheat groats in bakery products. The research paper presented to obtain bread with added buckwheat flour The purpose of the bread samples were made several mixtures of wheat flour with different proportions of buckwheat flour (5%, 10%, 15%), after the flour samples were subjected to laboratory testing where absorption and wet gluten were seen in the difference in the behavior of the flour mixture. Also, it was made determination of technological properties through Alveograph curves, in order to make recommendation for different usages. In the laboratory control sample and the samples under study were made with the same formulation and the same treatment technology. Once made bread samples were also subjected samples of flour mixture, followed study tests the core porosity and elasticity and also to check t...