Journal of Pharmacognosy and Phytochemistry
Vol. 9, Issue 2 (2020)
Development of whole wheat chapati with increased shelf-life and flexibility
Minali Masih, Tushar Desale and Shivani Saini
Chapatti or flat bread is very popular in the world because it constitutes a major source of dietary protein and calories. Several modifications in the formulations have been made in the recent past in order to improve the quality and delicacy of these food products. With increasing urbanization and industrialization, the demand for ready to eat and easy to carry products resembling flat bread in appearance. In this study shelf life of chapatti and its flexibility was tried to improve by adding several ingredient like hot water, choker, spinach, yeast and oil in the wheat flour. Variables such as spinach, choker and oil are added at three different levels as 20%, 30%, 40%; 20%, 30%, 40%; 10%, 15%, 20% respectively. The chapatti was prepared by traditional method and then undergoes the thermal process and then stored at 5°C in refrigerator in LDPE packaging material and then followed the results for shelf life of chapatti in equal interval of 24 h for 4 readings for 0th
h, for 24th
h and 72th
h and no spoilage were found in any sample and the overall acceptability is good rated to hot water sample and poor was rated for control sample. The sensory analysis was done using 9-point hedonic scale and from mean sensory score it was predicted that the hot water sample had significantly superior acceptability as compared to others and control sample had significantly poor acceptability. At the end of the test it was found that hot water sample was best accepted while control sample was having poor acceptability. Results from the time measurements and microbiological tests showed that the product was in acceptable condition throughout the storage period.
Pages: 1920-1930 | 1499 Views 932 Downloads
Minali Masih, Tushar Desale and Shivani Saini. Development of whole wheat chapati with increased shelf-life and flexibility. J Pharmacogn Phytochem 2020;9(2):1920-1930.