Vol. 12, Issue 3 (2023)

Author(s):
Shikha, Archana Kushwaha, Sarita Srivastava, Anuradha Dutta, NC Shahi and Anil Kumar

Abstract:
The effect of replacing wheat flour (WR) by amaranth and quinoa blend ratios (A:Q) at various levels (0, 30 40 and 50 g/100 g) and particle size of multigrain flour blends (MGB) were assessed for their suitability in instant North Indian paratha making. Sensory and nutritional qualities of prepared paratha from these blends were studied. Among various blends tested, the MGB having WR (40%) by A: Q:: 2:2 blend ratio was rated the best for colour (8.12), taste (8.14), texture (8.16), aroma (8.22) with an overall acceptability of 8.29 on a 9-point hedonic rating sensory scale. Further the selected MGB flour having particle size of 300µm was found to be most acceptable over 420 and 180µm for colour (8.35), taste (8.12), texture (8.73), aroma (8.18) and overall acceptability (8.35) on a 9-point hedonic rating sensory scale. The nutritional composition of paratha revealed that addition of 40% A:Q::2:2 had increased the protein and minerals content of paratha to the tune of 15.0 and 12.75% and 1.66 and 2.33% in MGB and WF, respectively. MGB flour paratha without preservatives could be stored well for 15 days under freezer temperature of -18 °C with lower scores for colour, taste, texture, aroma and overall acceptability but still had acceptance in the liked range.