Author(s):

Syed Zubair, Satwadhar PN, Mohammad Nisar and More DR

Abstract: The present work have been undertaken to study the effect of partially defatted soybean flour on color, moisture loss and textural properties of chapati. It was found that with increase in proportion of partially defatted soybean flour to chapati L* value (Lightness) gets reduced from 71.75 to 54.06, a* (Redness) of chapati get increased from 2.06 to 7.85 and b* (Yellowness) of chapati get decreased from 24.46 to 13.94. The weight loss properties were studied by packing in different packaging material. For unwrapped chapati, sample T₀ lossed weight from 38.2 to 35.9 g. for sample T₁, T₂ and T₃ loss of weight were 40.6 to 38.8 g, 4.4 to 40.2 g and 42.9 to 41.6 g respectively. For chapati in LDPE pouch, sample T₀ was lossed weight from 37.9 to 36.2 g. The loss of weight for treatments T₁, T₂ and T₃ were 40.3 to 38.8 g, 41.2 to 39.8 g and 42.6 to 41.3 g respectively. For chapati packed in LDPE with aluminum foil, T₀ was lossed weight from 38.1 to 36.6 g. The loss of weight for treatments T₁, T₂ and T₃ were 40.6 to 39.2g, 41.4 to 40.2g and 42.7 to 41.5 g respectively. Effect of partially defatted soybean flour on chapati showed, hardness for sample T0, T1, T2 and T3 were 2.572, 2.719, 2.862 and 3.823 kg respectively. The extensibility of sample T0, T1, T2 and T3 were 0.538, 0.394, 0.322 and 0.276 mm respectively. It was conlcuded that with increasing partially defatted soybean flour to chapati color value get slightly changed. It was found that chapati in LDPE with aluminum foil packaging; loss of weight was less as compare to unwrapped chapati and packaging in LDPE package because of better protection of chapati against light, water and air. It was also concluded that with increasing partially defatted soybean flour to chapati hardness increases and extensibility of chapati decreases.

Pages: 537-539  |  1582 Views  331 Downloads

Download (260KB)