Atta (whole wheat flour) with multi-wholegrains: flour characterization, nutritional profiling and evaluation of chapati making quality

Abstract

Non-wheat grains, complementing the nutritional profile of wheat were utilized for the development of atta with multi-whole grains. Based on the dimensions, selected grains were segregated and the grinding techniques were applied for the production of multi whole grains flour. Multi whole grains flour was replaced with whole wheat flour to obtain five different formulations and further compared with control atta. With the increase in incorporation of the multi whole grain flours reduction in brightness (L*) from 79.73 to 78.47 and redness (a*) from 2.47 to 12.12 while the increase in yellowness (b*) was observed (12.10–12.70). Protein content increased from 13.44 to 14.83% while dietary fibre content was also found to be increased in all the formulations compared to control atta. Ash content, an indicator of mineral content showed an increasing trend with the increase in the level of non-wheat grains. Shear force required for tearing the chapatis at 0 h was observed to be in the range of 15.6 and 10.1 N and moisture content between 32.6 and 30.4%. Mineral analysis carried out for the 10% replacement showed an increase in the level of the estimated minerals. An overall eating quality of the chapatis was found to be acceptable up to 10% replacement compared to control atta chapati.

from # All Medicine by Alexandros G. Sfakianakis via Alexandros G.Sfakianakis on Inoreader http://ift.tt/2wWDP5r
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