Evaluation of Quality of Chapaties Enriched with Jackfruit Seed Flour and Bengal Gram Flour

Sultana, Afroza; Rahman, Ramim Tanver; Islam, Md. Shariful; Rahman, M. M.; Alim, Md. Abdul

doi:10.9790/2402-08537378

Cited by 14 publications

(11 citation statements)

References 3 publications

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“…The increment in the spread ratio was observed upon incorporation of LRF in flatbread samples from 5% to 15%, whereas substitution at a higher level resulted in the reduction of spread ratio. Similar observation have been reported by Sultana et al (2014) their study demonstrated that up to 15% incorporation of jackfruit seed flour in flatbread caused increased values of diameter while spread ratio and thickness were reduced. Generally, the spread ratio is affected by the competition of ingredients for the absorption of the available water, flour or any other ingredient that absorbs water during dough mixing will decrease the spared ratio (Saeed at el., 2020).…”

Section: Dimensional Characteristicssupporting

confidence: 89%

Lotus root ( Nelumbo nucifera Gaertn ) flour a novel ingredient for the formulation of traditional unleavened flatbread: Rheological, physical and nutritional characteristics, and sensory attributes

Saeed

Ayesha

Ali

et al. 2021

J. Food Process. Preserv.

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Lotus roots (Nelumbo nucifera Gaertn) is a naturally rich source of bioactive compounds that have been known for the prevention of numerous diseases. In the present study, lotus root flour (LRF) was substituted as a wheat flour (WF) at different concentrations (5%,10%, 15%, 20%, and 25% w/w) and its effect on the functional properties, rheological characteristics, antioxidant activity, total phenolic content (TPC), physical properties, nutritional profile, and sensory attributes on flour and un-How to cite this article:

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Section: Dimensional Characteristicssupporting

confidence: 89%

Lotus root ( Nelumbo nucifera Gaertn ) flour a novel ingredient for the formulation of traditional unleavened flatbread: Rheological, physical and nutritional characteristics, and sensory attributes

Saeed

Ayesha

Ali

et al. 2021

J. Food Process. Preserv.

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“…The SR of R 1 (46.47) indicated good holding capacity of dough, and resulted into ease of dough handling when rolled into sheets. Sultana et al, 2014 [14] reported the spread ratio in chapattis enriched with jackfruit seed flour and Bengal gram flour. The Spreadibility factor (Sf) calculated also indicated the excessive spreadibility of sample R 2 and R 3 responsible for deformed product (Table 2 (b)).…”

Section: Spread Ratio (Sr) and Spreadibility Factor (Sf) Of Samosa Sheetmentioning

confidence: 99%

A study on incorporation of water chestnut (Eleocharis dulcis) flour and barnyard millet (Echinochloa esculenta) flour in samosa sheets to prepare high-fiber ready to eat samosa

Gautam¹,

Siddiqui²

2022

J. Curr. Res. Food Sci.

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With the aim to prepare high fibre and low gluten ready-to-eat samosa, the refined wheat flour (RWF) used for samosa sheet preparation was fortified with water chestnut flour (WCNF) and barnyard millet flour (BMF), precisely 25% (R1), 30%(R2) and 35% (R3). The effect of incorporation was studied on water used (ml), dough development time (DDT), gluten content, elasticity, stickiness, spread ratio (SR), spreadibility factor (Sf) and air frying time (AFT) for all samples. The results displayed an increase in the water used in the process from 88 ml to 140 ml with decreased DDT (8.05 ± 0.4 to 7.08 ± 0.2 min) from sample R to R3 respectively. Gluten formation decreased from 10.26 ± 1.08% in sample R to 4.89 ± 0.89 in R1 and 2.06 ± 1.02% in R2 while there was no gluten formation in R3. Elasticity and stickiness were done on sensorial basis.

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“…The development of a cereal bar with 15% jackfruit seed flour maintained the hardness and crispness when compared with commercially available cereal bars without the addition of this exotic fruit (Torres et al, 2011) and the protein content of the snack bar increased when jackfruit seed flour was incorporated (Meethal et al, 2017). Jackfruit seed flour, bengal gram flour, and wholemeal wheat flour were blended in different combinations to produce chapatis, the addition of 10% jackfruit seed flour showed the best overall acceptance (Sultana et al, 2014).…”

Section: Traditional Productsmentioning

confidence: 99%

Jackfruit seed: an accompaniment to functional foods

Waghmare

Memon

Gat

et al. 2019

Braz. J. Food Technol.

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The Jackfruit (Artocarpus heterophyllus) is a well-known fruit in many Asian countries. Jackfruit seeds are underutilized and less acknowledged by people, but they have considerable nutritional benefits and can be considered as a potential functional food ingredient. To the best of the authors’ knowledge, a large number of studies have been carried out concerning the composition and health implications of jackfruit seeds. However, in broder manner there is a need to explore the information about the commercial production of jackfruit seeds and their incorporation in food products. Products with incorporated jackfruit seed flour possess better nutraceutical appeal, leading to improved consumer acceptability. The present study attempted to review the health-promoting effects of jackfruit seeds with special emphasis on their applications in the food. It also reveals the valorization of jackfruit seeds in various value-added products along with their effects on the different properties of the products.

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Evaluation of Quality of Chapaties Enriched with Jackfruit Seed Flour and Bengal Gram Flour

Cited by 14 publications

References 3 publications

Lotus root ( Nelumbo nucifera Gaertn ) flour a novel ingredient for the formulation of traditional unleavened flatbread: Rheological, physical and nutritional characteristics, and sensory attributes

Lotus root ( Nelumbo nucifera Gaertn ) flour a novel ingredient for the formulation of traditional unleavened flatbread: Rheological, physical and nutritional characteristics, and sensory attributes

A study on incorporation of water chestnut (Eleocharis dulcis) flour and barnyard millet (Echinochloa esculenta) flour in samosa sheets to prepare high-fiber ready to eat samosa

Jackfruit seed: an accompaniment to functional foods

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