Effect of normal/dehydrated greens on the rheological, microstructural, nutritional and quality characteristics of paratha—an Indian flat bread.

The leaves of dill (Anethum graveolens) and fenugreek
(Trigonella foenum-graecum L. Leguminosae) were
dehydrated using low temperature low humidity dryer, packed
in polypropylene bags and stored at refrigerated conditions.
Dehydration process marginally reduced the chlorophyll, carotenoid
and ascorbic acid contents. Replacement of whole
wheat flour with dehydrated leaves (dill-DDL, fenugreek
leaves DFL) at 0, 5, 7.5 and 10 % increased the water absorption
(68.5 to 70.2 %), dough development time (3.5 to
5.9 min) and mixing tolerance index values (78 to 98 BU).
Pasting temperature increased (69 to 74.1 °C), whereas the hot
paste viscosity (255 to 210 BU) and cold paste viscosity
values (355 to 295 BU) decreased with increase in the
DDL/DFL content in the blend. Sensory evaluation of
parathas prepared with either normal dill/fenugreek leaves
(NDL/NFL) at 0, 12.5, 25 and 37.5 % or dehydrated leaves
at 0, 5, and 7.5 % showed that parathas with 25 % of normal
leaves and 7.5 % of dehydrated leaves were acceptable.
Microstructure of the fenugreek leaves had more porous
structure on dehydration. Parathas enriched with either of
leaves were rich in dietary fiber, chlorophyll and carotenoid
content.