Light golden chapatti from durum wheat - nutritionally superior and better shelf life (original) (raw)
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Pakistan Journal of Nutrition, 2009
Seven wheat varieties i.e. collected from different locations of Punjab were subjected to physicochemical, rheological and sensory analysis to determine their suitability for chapatti preparation during 2006-2008. The quality parameters studied were test weight, 1000 kernel weight, foreign matter, broken/shrunken, damaged grains, moisture, ash, protein, wet and dry gluten, falling number and farinographic properties. Chapattis were prepared from whole-wheat flours and evaluated for colour, taste, flavor, texture, chewing ability, folding ability and overall acceptability. Shafaq 2006 had the maximum test weight (81 kg/hl) thousand kernel weight (41.50 g) and minimum non-edible foreign matter (0.24%), moisture (9.11%) and protein (11.53%) Auqab 2000 had the highest other damaged grains (0.79%), lowest falling number (374) and tolerance index (25 BU) whereas Sehar-2006 had the highest protein (12.78%), wet gluten (29.59%), dry gluten (10.20%), dough development time (5.50 min) and lowest edible foreign matter (0.37%), broken/shrunken grains (0.70%) and softening of dough (43.33 BU). Chapattis prepared from AS 2002 were ranked highest and more acceptable than others. The comparison of studied quality parameters of wheat varieties with Pakistan standard specifications revealed good quality wheat.
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).
Food Science and Technology
Wheat is consumed as staple food by majority of population in Pakistan. This study was aimed to assess the effects of recently introduced five cultivars of wheat (Ojala 2016, Borlaug 2016, Johar 2016, Gold 2016 and Fatehjang 2016) for chapatti quality. Results for different physical, chemical, rheological and sensory parameters revealed significant (p < 0.05) differences between the cultivars studied. The flours obtained from wheat cultivars Fatehjang 2016, Borlaug 2016 and Gold 2016 demonstrated increasing tendency in protein content and dry and wet gluten. Wet gluten was significantly higher in Fatehjang 2016 (30.08%) and significantly lower (26.21%) in wheat variety named Gold 201. Fatehjang 2016 and Borlaug 2016 showed the most appealing physical properties among all cultivars. On the basis of rheological and sensory parameters, Fatehjang 2016 was found to be the most suitable variety for production of chapatti followed by Borlaug 2016.
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.
The Optimum Use of Different Milling Products of Durum Wheat in Producing Some Bakery Products
Egyptian Journal of Agricultural Research, 2011
Five fractions from milled durum wheat were obtained [two types of semolina (S1 and S2), two types of flour (F1 and F2) and fine bran] in order to find a new use for these fractions to produce some bakery products such as pan and balady bread, biscuits and noodles. From obtained data it could be noticed that all products had good acceptability for all parameters when compared with control sample. Also, chemical composition and cooking quality properties of noodles were evaluated.
Food research …, 1996
Methodology for the preparation and evaluation of chapattis has been refined and utilized in the evaluation of flours milled to an extraction yield of 85% from Canadian wheat classes. Chapatti doughs were prepared utilizing water absorption and mixing times derived from 500 B.U. farinograph data as guidelines. Raw chapattis of 1 mm thickness, cooked for 40 s at 225°C on one side and 70 s on the other, followed by puffing in a 275°C oven yielded optimum performance. Chapatti textural attributes (pliability, tearing force, peak puncturing force and total puncturing force) were evaluated and used to comparatively evaluate the seven major classes of wheat grown in western Canada. HunterLab L', a* and b' values were useful for evaluating the colour of both raw and baked chapattis. Evaluations by a sensory panel indicated that all classes of Canadian wheat except durum wheat produced chapattis that were good to excellent. Chapatti quality of durum wheat was rated as fair which may indicate that the unique character of this class requires a special ranking system. Some correlations were found between sensory and instrumental attributes of chapatti quality but a much larger data set will be required to unequivocally clarify relationships. Convrirrht 0 1996 Published bv Elsevier Science Ltd on behalf of the Canadian ln&u~ ofFood Science and Technology l 14.0% moisture basis.
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.
Nutritional Improvement of Whole Wheat Flour Chapatti by Supplementation of Tartarty Buckwheat Flour
Four treatments (T 0 , T 1 , T 2 , T 3 and T 4 ) of supplemented flours along with control (T 0 ) were prepared by supplementing tartary buckwheat flour in whole wheal flour @ 5, 10, 15 and 20% to improve the nutritional quality of chapattis. Supplemented flours and chapattis prepared from them were analyzed for chemical composition such as moisture content, ash content, crude fiber, crude protein, crude fat, phytic acid content, minerals (Fe, Zn, P and K) and nitrogen free extract. Supplementation significantly increased the all parameters except NFE and Zn content. Sensory evaluation of chapatti samples showed that chapattis prepared from 5 and 10% supplemented flours were accepted by the judges.
Evaluation of maize varieties and their particle size for chapatti making
2018
With passage of time, the demand of gluten free cereals has inclined. Although the maize chapatti is traditional product but their preparation challenges has been overlooked till yet. The maize cultivars i.e PMH1, JL3459 and Buland were milled in attachakki and their particle size ˂60, ˂70 and˂80 μm obtained by passing the flour through mesh sieves B1, B2, B3 respectively, and their influence on the composition, pasting properties of flour along with preparation technology and quality of maize chapatti was evaluated. ANOVA indicated that chemical composition in terms of protein, fat, ash, reducing sugar, amylose, beta carotene, neutral detergent fiber and acid detergent fiber was differed insignificantly among the various fractions. Pasting data revealed that finest fraction of maize cultivars had highest pasting and final viscosity. The finest fraction of maize cultivar had better preparation ease in regard to dough handling and rollability.
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.