EFFECT OF INCORPORATION OF DEFATTED SOYFLOUR ON THE TEXTURE OF CHAPATIS

• Published in: Journal of texture studies Vol. 31; no. 6; pp. 609 - 614
• Main Authors: GANDHI, A. P., KOTWALIWALE, N., TAIMINI, V., KAWALKAR, J., SRIVASTAV, D. C., PARIHAR, V. S., NADH, P. RAGHU
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Publishing Ltd 01-12-2000; Blackwell
• Subjects: Biological and medical sciences; Cereal and baking product industries; Food industries; Fundamental and applied biological sciences. Psychology; General aspects; Methods of analysis, processing and quality control, regulation, standards; Asia; India; Leguminous meal; Delipidation; Cereal product; Food preservation; Chapatty; Shelf life; Texture; Traditional food stuff; Property formulation relationship; Rheological properties; Soybean meal
• ISSN: 0022-4901; 1745-4603
• DOI: 10.1111/j.1745-4603.2000.tb01023.x

Incorporation of defatted soyflour in an all wheat flour for making chapatis has a significant effect on its nutritive profile and textural profile parameters. The protein content was increased from 11.9% to 19.8% at the 20% blending level. The textural parameters hardness, cohesiveness, springiness and chewiness were also affected by the addition of defatted soyflour both at zero and 24 h of storage. All the chapatis were acceptable when fresh but not after 24 h.