Studies on Sensory Attributes of Wheat (Triticum species) Flour Based “Chapathis” Incorporated with Soy Flour (Glycine max) and Dates (Pheonix dactylifera)

With partial replacement of wheat flour with date paste and soy flour with different variations, unleavened bread or Chapathis was made. At levels of 30 percent, 50 percent, 60 percent and 35 percent, 25 percent and 20 percent respectively, dates and soy flour were added to the wheat flour. Chapathis incorporated dates increased significantly in mineral and vitamin content and energy decreased from 341 kcal in control to 241 kcal in incorporated chapathis. They were more than 2 mg nutritionally superior in iron and more than 5 g in protein than the control in the various variants. Using the 9 point hedonic scale, the incorporated chapathis were subjected to sensory analysis by a panel of 100 members. With a few exceptions, the acceptability of chapathis in terms of sensory attributes and nutritional quality of soy flour incorporated indicates the suitability of the chapathis incorporated dates. The addition of date paste and soy flour resulted in a major increase in the protein and mineral content of soy flour mixtures in wheat date paste.

Author (s) Details

Prof. K. Waghray
Food Technology University College of Technology, Osmania University, Hyderabad, 500 007, India.

S. Gulla
Food Technology University College of Technology, Osmania University, Hyderabad, 500 007, India.

K. Bhanuteja
Food Technology University College of Technology, Osmania University, Hyderabad, 500 007, India.

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