Effects of Fats and Oils on Rheological, Fatty Acid Profile and Quality Characteristics of South Indian Parotta.

Keeping in view the present day demand for
foods with healthy fats, the effect of different fats namely
hydrogenated fat (HF) and bakery fat (BF); oils—sunflower
oil (SFO), soyabean oil (SBO), olive oil (OLO),
palm oil (POO) and coconut oil (CNO) separately at the
level of 7.5 % on the rheological, fatty acid profile and
quality characteristics of parotta was studied. Addition of
fats and oils decreased Farinograph water absorption,
Amylograph peak viscosity, Alveograph resistance of
dough to deformation and increased average abscissa at
rupture. In the micrographs of parotta dough with fats, the
protein matrix appeared thick and intact, whereas in the
case of parotta dough with oils the protein matrix appeared
slightly less intact. The spread ratio and overall quality of
parotta with oils were higher than fats. The highest overall
quality score was observed for parotta with OLO, followed
in decreasing order by SFO, SBO, CNO, POO, HF and BF.
Determination of fatty acid profile showed that the parottas
with fats contained a high amount of trans fatty acids
(TFA), while parottas with oils had no TFA. During storage
up to 48 h, the parottas with oils remained softer than the
parottas with fats.