Development, Physical and Sensory Evaluation of Chapathi (Indian Flatbread) Produced by Utilizing Legumes, Nutri-Cereals and Wheat Flour
Mekala Mounika *
Department of Foods and Nutrition, Research Centre, Professor Jayashankar Telangana State Agricultural University, Rajendranagar, Hyderabad, India.
T. V. Hymavathi
Department of Foods and Nutrition, Research Centre, Professor Jayashankar Telangana State Agricultural University, Rajendranagar, Hyderabad, India.
Kuna Aparna
Department of Foods and Nutrition, Research Centre, Quality Control Laboratory, Professor Jayashankar Telangana State Agricultural University, Rajendranagar, Hyderabad, India.
M. Sreedhar
Quality Control Laboratory, Professor Jayashankar Telangana State Agricultural University, Rajendranagar, Hyderabad, India.
*Author to whom correspondence should be addressed.
Abstract
In this study, the development and physicochemical of MMFM (minor millet flour mix) and sensory qualities of MMFM chapathis (unleavened Indian flatbread) were evaluated at different proportions. Flour mixes were developed blending of minor millet flour and Nutri-cereals flours with wheat flour in different rations V1(75:25:0) (Millets: Other grains: Wheat flour), V2(60:25:15) V3 (50:25:25) V4(45:25:30), V5(30:25:45) V6(0: 75: 25) V7(100) and V8 (100 without gums) respectively and 100% wheat flour used as control. The functional properties of flours mixes were tested and results revealed that swelling capacity, water absorption capacity, oil absorption capacity, gelatinization temperature, water retention capacity and bulk density were increased with an increase in the incorporation of other flours with wheat flour. Further, the color values of millet-based chapathis showed significant changes when the level of millet flour substitution was increased. The L* and b* values decreased while a* value increased. Regarding sensory properties, control wheat chapathis had better acceptability than the composite chapathis. Sensory evaluation revealed that overall acceptability for millet and nutricereals flour-based chapathis was awarded the highest score for V6 followed by V5, V4, and V3 as compared to control Chapathi. All chapathis were coinciding the range of ‘like moderately’ to ‘like very much’ for control chapathis while ‘like slightly’ to like moderately’ for experimental chapathis. Based on the generated results, novel chapathis could be formulated by substituting wheat with more than 50% flour.
Keywords: Minor millets, composite flour, bulk density, oil absorption, gelatinization temperature chapathi and sensorial attributes.