Development of multigrain chapatti with spices mix to enhance the nutritional values and their storage study

Walde, S. G.; Agrawal, Shivani; Mittal, Sneha

doi:10.1007/s13197-020-04627-8

Cited by 6 publications

(5 citation statements)

References 7 publications

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“…The result of fiber content is comparable to the result of other researchers discovered by Walde et al. (2020) [ 23 ] who recorded 6.67% fiber content in composite flat bread made of pearl millet (15%), finger millet (10%), and wheat. Tadesse et al.…”

Section: Resultssupporting

confidence: 89%

“…In composite formulation, this may be a higher blending ratio of legume flour and roots flour. The result of fiber content is comparable to the result of other researchers discovered by Walde et al (2020) [23] who recorded 6.67% fiber content in composite flat bread made of pearl millet (15%), finger millet (10%), and wheat. Tadesse et al (2015) [24] documented another study that found that the fiber content of composite flat bread (made from whole wheat flour and sweet potato flour) increased by up to 30% with the increasing concentration of sweet potato flour.…”

Section: Proximate Characteristics Of Flat Breadsupporting

confidence: 90%

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Chemical Properties of Composite Flat Bread and their Impact on the Glycemic Index and Digestibility Rates as Well as a Quality Assessment of Composite Flour during Storage

et al. 2022

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The study investigates the impact of partial substitution of whole wheat flour with legumes, roots, and cereal flour on the physicochemical and nutritional properties of composite flour and flat bread. The flat bread is prepared using whole wheat flour with chickpea flour, sweet potato flour, maize flour, soy flour, and cassava flour respectively in the following ratio of 100:0:0:0:0:0 (S1), 45:25:20:5: 5:0 (S2), and 40:25:20:5:5:5 (S3). The glycemic index (GI), digestion rates, glycemic load, and sensory evaluation of flat bread are also estimated. The findings show that fat content (5.45%–5.52%), fiber content (5.12%–5.21%), and carotenoid content (9.81–10.50 µg g−1) are significantly higher in composite flour and flat bread (S2 and S3), respectively, compared to control flour (S1) and control flat bread (S1). Composite flours have nonsignificant difference in physicochemical and nutritional properties during storage. Both the composite flat breads (S2 and S3) display a significantly lower glycemic response than the whole wheat flat bread (S1). Panelists accept sensory attributes of composite flat breads. This research indicates that the composite flat bread (S2) has 30.92% lower GI than whole wheat flat bread (49.06%), which could assist in the management of diabetes.

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Section: Resultssupporting

confidence: 89%

Section: Proximate Characteristics Of Flat Breadsupporting

confidence: 90%

Chemical Properties of Composite Flat Bread and their Impact on the Glycemic Index and Digestibility Rates as Well as a Quality Assessment of Composite Flour during Storage

et al. 2022

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“…A similar study on the development of multigrain chappatis from composite flour combination of wheat, bajra, and ragi at a ratio 75:15:10, respectively, showed a similar reduction in L* values (46.29) than the one prepared at a ratio 75:10:15 (54.64), and that prepared with wheat and ragi at 90:10 (49.27). It was also quoted that L* value of 100% wheat chappatis (50.38) was higher than any of these combinations (Walde et al, 2021), which agreed with the results observed in the present work. The yellowish-brown to greenish-yellow colour of the biscuits as depicted by positive a* and b* values might have been due to significant amount of carotenoids and other polyphenolic compounds present in SPF and PF (Hamdani et al, 2020).…”

Section: Physical and Colour Attributes Of Biscuitssupporting

confidence: 93%

“…The nutritional quality of multigrain flour (MGF) biscuits with combinations of cereal millets like sorghum and pearl millet has been found to improve due to the presence of a higher amount of phenolics and higher antioxidant activity (Laguna et al, 2011;Omoba et al, 2015;Nzamwita et al, 2017: Giuberti et al, 2018. But, the millet multigrain flour tends to produce darker biscuits with less visual appeal (Walde et al, 2021). The utilisation of sweet potato in biscuit-making has been widely studied due to the presence of constituents like anthocyanins, carotenoids, dietary fibres, phenolics, antioxidants, and vitamins (Brennan and Samyue, 2004;Nzamwita et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Nutritional, sensory, and antioxidant characteristics of composite multigrain flour biscuits blended with sweet potato flour

Meenakumari¹,

Ravichandran²,

Vimalarani³

2023

IFRJ

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Biscuits prepared using composite flour (CF) blends made from multigrain flour (MGF) and sweet potato flour (SPF) were compared with biscuits prepared using wheat flour (WF; control). Three proportions of MGF:SPF were used to prepare CF biscuits: T1 (80:10), T2 (75:15), and T3 (70:20), while 100% WF biscuits served as control. MGF enriched the biscuits with antioxidants, dietary fibre, and protein. The addition of SPF produced softer biscuits. When 5% each of pumpkin flour (PF) and extruded soy chunk flour (ESF) were added to CF biscuits, it helped in improving their colour, texture, and taste scores. The physicochemical, antioxidant, textural, and sensory analyses were performed on both CF and control biscuits, and results showed a significant difference in nutritional contents between them. Substitution of wheat flour with MGF in experimental biscuits led to a significant increase in protein contents of T1 and T2 samples. Fibre and ash contents were the highest for T3 sample at 1.52 and 1.71%, respectively. T3 sample was also found to have higher levels of antioxidant activity (22%) and total phenolic content (234 mg GAE/100 g). The CF biscuits had a higher β-carotene content (390 to 823 µg/100 g). CF biscuits were darker in colour and less hard. T3 sample gave a sensory performance comparable to that of the control. Therefore, the present work suggested that composite multigrain flour with sweet potato flour can be used to produce biscuits with superior nutritional, antioxidant, and sensory qualities as compared to ordinary wheat biscuits.

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“…Ash content of wheat and maize cookies remained unaffected with a non-significant decrease from 0.76 to 0.75 in a three-month storage study conducted by Akbar and Ayub, 2018. Walde et al (2021) in their research study on developed multigrain chapati (wheat, bajra, and ragi) also observed a similar non-significant…”

Section: Ash (%)mentioning

confidence: 55%

Compositional and shelf-life analysis of developed instant Indian recipe chilla mix from hull-less barley: A convenience food product

Sarita,

Deepika,

Kumari

et al. 2024

JANS

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Barley has a rich nutritional and therapeutic profile. In an era of life-style based silent pandemics, the need to bring on table the convenient food products with sensory and nutritional acceptability is necessary. Hence, the present study aimed to develop an instant chilla mix from a novel hull-less variety of barley (Hordeum vulgare) (PL891). Various random combinations of composite flour (barley flour (BF), rice flour (RF) and gram flour (GF)) were prepared namely T1 (100:00:00), T2 (70:15:15), T3 (60:30:10), T4 (33:33:33), and T5 (00:00:100). Other ingredients such as onion, tomato, ginger, garlic, coriander, and chilli were also added. Nutritional and sensory parameters at fresh, three, six and nine month of storage interval were also analyzed. The assessed parameters (%) were reported as moisture (6.91±0.02 to 10.21±0.09), ash (2.11±0.05 to 3.10±0.02), protein (7.59±0.05 to 24.50±0.06), fat (1.50±0.02 to 6.10±0.04), crude fiber (1.08±0.02 to 2.87±0.02), and total carbohydrates (58.21±0.10 to 75.27±0.07). All the blends varied significantly (p≥0.05) during storage in terms of moisture, protein, fat, crude fiber, and carbohydrates, while a non-significant difference was noted in ash for all the treatments. Blending also affected the nutrient content of all the treatments significantly (P ≤ 0.05) depending upon the ratio of blending and composition of various ingredients in the product. The sensory attributes indicated that T2 blend with 70% PL891 hull-less barley flour was most acceptable. The developed product will be a nutritious substitute for chapati as barley is rich in numerous nutrients and have therapeutic potentials.

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Development of multigrain chapatti with spices mix to enhance the nutritional values and their storage study

Cited by 6 publications

References 7 publications

Chemical Properties of Composite Flat Bread and their Impact on the Glycemic Index and Digestibility Rates as Well as a Quality Assessment of Composite Flour during Storage

Chemical Properties of Composite Flat Bread and their Impact on the Glycemic Index and Digestibility Rates as Well as a Quality Assessment of Composite Flour during Storage

Nutritional, sensory, and antioxidant characteristics of composite multigrain flour biscuits blended with sweet potato flour

Compositional and shelf-life analysis of developed instant Indian recipe chilla mix from hull-less barley: A convenience food product

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