Quality Assessment and Physicochemical Characteristics of Bran Enriched Chapattis
Cereal brans singly and in combination were blended at varying levels (5 and 10%) for development of Chapattis. Cereal bran enriched Chapattis were assessed for quality and physicochemical characteristics. On the basis of quality assessment, 10% enrichment level for Chapatti was the best. Moisture c...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2014-01-01
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| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2014/689729 |
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| author | B. N. Dar Savita Sharma Baljit Singh Gurkirat Kaur |
| author_facet | B. N. Dar Savita Sharma Baljit Singh Gurkirat Kaur |
| author_sort | B. N. Dar |
| collection | DOAJ |
| description | Cereal brans singly and in combination were blended at varying levels (5 and 10%) for development of Chapattis. Cereal bran enriched Chapattis were assessed for quality and physicochemical characteristics. On the basis of quality assessment, 10% enrichment level for Chapatti was the best. Moisture content, water activity, and free fatty acids remained stable during the study period. Quality assessment and physicochemical characteristics of bran enriched Chapattis carried out revealed that dough handling and puffing of bran enriched Chapattis prepared by 5 and 10% level of bran supplementation did not vary significantly. All types of bran enriched Chapattis except rice bran enriched Chapattis showed nonsticky behavior during dough handling. Bran enriched Chapattis exhibited full puffing character during preparation. The sensory attributes showed that both 5 and 10% bran supplemented Chapattis were acceptable. |
| format | Article |
| id | doaj-art-cabdb7702c1a40b9b0e310bb0c6901b8 |
| institution | Kabale University |
| issn | 2356-7015 2314-5765 |
| language | English |
| publishDate | 2014-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Food Science |
| spelling | doaj-art-cabdb7702c1a40b9b0e310bb0c6901b82025-02-03T01:02:41ZengWileyInternational Journal of Food Science2356-70152314-57652014-01-01201410.1155/2014/689729689729Quality Assessment and Physicochemical Characteristics of Bran Enriched ChapattisB. N. Dar0Savita Sharma1Baljit Singh2Gurkirat Kaur3Department of Food Technology, IUST, Awantipora, Jammu and Kashmir 191121, IndiaDepartment of Food Science and Technology, Punjab Agricultural University, Ludhiana 141004, IndiaDepartment of Food Science and Technology, Punjab Agricultural University, Ludhiana 141004, IndiaDepartment of Food Science and Technology, Punjab Agricultural University, Ludhiana 141004, IndiaCereal brans singly and in combination were blended at varying levels (5 and 10%) for development of Chapattis. Cereal bran enriched Chapattis were assessed for quality and physicochemical characteristics. On the basis of quality assessment, 10% enrichment level for Chapatti was the best. Moisture content, water activity, and free fatty acids remained stable during the study period. Quality assessment and physicochemical characteristics of bran enriched Chapattis carried out revealed that dough handling and puffing of bran enriched Chapattis prepared by 5 and 10% level of bran supplementation did not vary significantly. All types of bran enriched Chapattis except rice bran enriched Chapattis showed nonsticky behavior during dough handling. Bran enriched Chapattis exhibited full puffing character during preparation. The sensory attributes showed that both 5 and 10% bran supplemented Chapattis were acceptable.http://dx.doi.org/10.1155/2014/689729 |
| spellingShingle | B. N. Dar Savita Sharma Baljit Singh Gurkirat Kaur Quality Assessment and Physicochemical Characteristics of Bran Enriched Chapattis International Journal of Food Science |
| title | Quality Assessment and Physicochemical Characteristics of Bran Enriched Chapattis |
| title_full | Quality Assessment and Physicochemical Characteristics of Bran Enriched Chapattis |
| title_fullStr | Quality Assessment and Physicochemical Characteristics of Bran Enriched Chapattis |
| title_full_unstemmed | Quality Assessment and Physicochemical Characteristics of Bran Enriched Chapattis |
| title_short | Quality Assessment and Physicochemical Characteristics of Bran Enriched Chapattis |
| title_sort | quality assessment and physicochemical characteristics of bran enriched chapattis |
| url | http://dx.doi.org/10.1155/2014/689729 |
| work_keys_str_mv | AT bndar qualityassessmentandphysicochemicalcharacteristicsofbranenrichedchapattis AT savitasharma qualityassessmentandphysicochemicalcharacteristicsofbranenrichedchapattis AT baljitsingh qualityassessmentandphysicochemicalcharacteristicsofbranenrichedchapattis AT gurkiratkaur qualityassessmentandphysicochemicalcharacteristicsofbranenrichedchapattis |