%0 Journal Article
%T Quality Assessment and Physicochemical Characteristics of Bran Enriched Chapattis
%A B. N. Dar
%A Savita Sharma
%A Baljit Singh
%A Gurkirat Kaur
%J International Journal of Food Science
%D 2014
%I Hindawi Publishing Corporation
%R 10.1155/2014/689729
%X 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. 1. Introduction Chapattis are a form of unleavened flatbreads of Indian/Eastern origin. They form an integral part of Indian diet, especially for those who have type 2 diabetes for whom white rice is considered less desirable because of its high GI. Chapattis and other flatbreads are popular in Europe also where they form a part of daily diet among members of ethnic minority groups who follow traditional dietary patterns. Chapattis are made from whole-wheat flour and cooked on hot flat open griddles. They can also be prepared by substituting wheat flour with other cereal or legume flours at different levels. This could result in either improvement or deterioration of texture and taste of Chapattis. Incorporation of cereal brans at proportions up to 10% has resulted in good quality Chapattis. The color and appearance of Chapattis were found to be good with substitution of wheat flour with up to 10% cereal brans [1]. Generally, Chapatti is prepared from whole-wheat flour obtained by grinding wheat in a disk mill (locally known as chakki). Chapatti quality can be assessed from its softness and flexibility which may be affected by flour protein quantity and quality. The Chapatti quality is also influenced by the dough consistency, which in turn depends mainly on the quantity of water added. Chapatti of good quality can be made by adding cereal brans even upto 10% [1]. The Chapattis made from composite flour showed higher extensibility even after 24-hour storage. Bran is the hard outer layer of cereal grains, rich in a myriad of healthy phytochemicals, namely, phenolics, flavonoids, glucans, and pigments. Unfortunately, these nutrition-rich components
%U http://www.hindawi.com/journals/ijfs/2014/689729/