Effect Of Surfactants On Quality Of Chapati | ||
| نهال و بذر | ||
| Article 3, Volume 17, Issue 1, May 2001, Pages 21-31 PDF (299.54 K) | ||
| DOI: 10.22092/spij.2017.110883 | ||
| Authors | ||
| B. Pirayeshfar* ; P. Haridos Rao; R. Sai Manohar | ||
| Abstract | ||
| The Chapati is a flat unleavened baked prodouct which forms the staple food of the majority of the population in the Indian subcontinent. Studies were carried out to determine the effect of surfactants on the pasting characteristics of commercial Whole Wheat Flour (WWF) as well as the quality of Chapati during storage for 1, 24 and 48 hours. WWF with 0.25%, 0.50% or 75% Glycerol Mono Stearate (GMS), Sodium Stearoyl-2-Lactylate (SSL) and a 50:50 mixture of GMS+SSL used to make Chapaties. The pasting characterstics of improved flours and the texture characteristics of Chapaties measured using a Rapid Visco Analyzer and a Texture Analyzer respectively. The overall sensory score which is an indicator of appearance, aroma, pliability, tearing strength and eating quality was used to assess the product quality in the preparation and preservation of Chapati. The studies indicated that the pasting characteristics of flours, texture analysis parameters and sensory characteristics of Chapaties during the storage varied depending on the type and the amount of surfactants. Chapati made from WWF with 0.5% GMS was softer and more desirable in appearance, had a typical wheaty aroma and resisted tearing during the storage and thus this mixture was considered to be the most suitable for preparation and preservation of Chapati. | ||
| Keywords | ||
| Chapati; Surfactants; emulsifiers; Sensory quality; Rheology | ||
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