Vol. 10, Issue 3 (2021)

Author(s):
Pooja Giri, Chitra Sonkar and Dorcus Masih

Abstract:
Supplementation of additives (hydrocolloids) on quality, physicochemical, microbiological and sensory characteristics of wheat flat breads was investigated in the present work. In order to delay staling by using additives in chapati making, additives (Vital Gluten, Oxidised Corn Starch and K-carrageenan) were incorporated at different concentrations (0.15, 0.50 and 0.10%) with wheat flour. Physical Characteristics (moisture loss and baking time), chemical (Protein content, Fat content, Starch content and Ash content), microbiological (Yeasts and Moulds count) and sensory properties of developed wheat chapaties were investigated by applying different experiments and results were compared with those of control chapati prepared with whole wheat flour. With respect to the control wheat chapati, almost in terms of all attributes wheat chapati developed by incorporating K-carrageenan as an additive, showed the highest anti-staling rate and was also greatly acceptable when compared with all the other chapati samples.