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Effect of Fenugreek fiber on Rheological and chapati making quality of whole wheat flour.

Suresh, D. Sakhare and Prabhasankar, P. (2021) Effect of Fenugreek fiber on Rheological and chapati making quality of whole wheat flour. Journal of Food Science and Technology. ISSN 0022-1155

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Increase in awareness of consumers and demand has led to the development of various fibre rich food products from different fiber source. In the present work novel roller milled fenugreek fiber rich fraction (FFRF) rich in galactomannans was used for the development of high fiber chapati. Farinograph water absorption and dough stability increased with increase in the addition of FFRF in blends. The creep measurement results showed reduction in the maximum creep compliance and viscoelastic compliance while the zero shear viscosity showed the increasing trend with the increase in the addition of FFRF. The pliability of chapatis significantly decreased on addition of FFRF. The sensory evaluation concluded that the chapati with 10% FFRF is acceptable. The shear force value of chapatis prepared from the control and WWF-FFRF blends were decreased as the storage time increased showing brittleness in the chapatis. The micrographs of an outer layer of chapati (crust) showed partially gelatinized starch. The crumb micrographs of the WWF-FFRF blends chapatis showed large and small starch granules coated with galactomannans gums, and this coating increased with increased addition of FFRF. The composition of 10% fenugreek fiber chapati contained higher amount of minerals, insoluble and soluble dietary fiber compared to that of control sample. The in vitro starch digestibility of formulated chapati showed significant decrease in the values.

Item Type: Article
Uncontrolled Keywords: Dietary fiber Dough rheology Creep recovery Whole wheat flour Chapati Texture
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
600 Technology > 08 Food technology > 26 Bakery products > Indian flat bread
600 Technology > 08 Food technology > 30 Spices/Condiments > 08 Fenugreek
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 27 May 2021 06:06
Last Modified: 27 May 2021 06:06
URI: http://ir.cftri.res.in/id/eprint/14871

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