Effect Of Barley, Banana and Soya Protein Isolate on Rheological, Microstructural and Nutritional Characteristics of North Indian Parotta

The effect of replacement of whole wheat flour up to 60% with the blends of barley
flour, banana flour and soya protein isolate (BBS) on the rheological, north Indian
parotta (NIP)-making characteristics of whole wheat flour and nutritional characteristics
of NIPwith special reference to protein, starch and dietary fiber was studied.
The results showed an increase in the farinograph water absorption, amylograph
peak viscosity and extensograph resistance to extension, and a decrease in extensibility
and overall quality score of NIP from 54 to 25 for the maximum score of 60 with
an increase in BBS up to 60%. The addition of combination of additives (CAs),
namely dry gluten powder, sodium stearoyl-2-lactylate and hydroxypropyl methylcellulose,
significantly improved the overall quality of NIP with 40% BBS. The NIP
with 40% BBS + CA showed higher total protein, digestible protein, percent availability,
total fiber, soluble and insoluble fibers, resistant starch and lower starch
hydrolysis index than control NIP.