Development of multigrain atta and study of its nutritional, rheological and product making characteristics.

Warat, Balasaheb Hanuman (2014) Development of multigrain atta and study of its nutritional, rheological and product making characteristics. [Student Project Report] (Submitted)

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Abstract

The grains vary in their nutritional composition. Some are stronger in one nutrient and others in different nutrients. Multi Grain Atta is a unique blend of different grains which offers consumers health, taste and convenience. The study was aimed towards development of multi- grains atta and study of its effects on physico-chemical, nutritional and rheological characteristics. Grains selected for the study were wheat, maize, soyabean, barley, chana, ragi, amaranthus and psyllium husk. Grains were cleaned using a Labofix, a laboratory grain cleaner and the blends were prepared to replace wheat with 5, 10, 15, 20 & 25% with blend of other grains. Grinding was carried out on chakki mill, and the flour was tested for physico-chemical, nutritional and rheological characteristics. There was increase in protein content ranging from 11.4% for control to 14.25% for 25% blend used. It is observed that the degree of lightness represented by L, which was 82.13 for control bread, decreased in the range of 81.38 to 78.28 for the flour supplemented with blends from 5% to 25%. Microtrac Particle size analyser was used for the analysis of the particle size of the flour produced. Farinograph water absorption was 80.2, 80.4, 83.4, 80.2, 75.6 and 72.5% for control, 5, 10, 15, 20 and 25% blend respectively. Overall nutrition quality of atta in terms of protein and minerals improved with increase in addition of blends of other grains to the wheat. During chapatti making sheeting became difficult with increase in blend addition and the colour was also found to be becoming darker. Considering overall quality of the products and also economic aspect an addition of 10% of selected grains to wheat is found to be suitable for production of multigrain atta.

Item Type:	Student Project Report
Uncontrolled Keywords:	multi-grain atta, physico-chemical, nutritional, rheological
Subjects:	600 Technology > 08 Food technology > 14 Physical properties 600 Technology > 08 Food technology > 16 Nutritive value > 08 Grains
Divisions:	Flour Milling Bakery and Confectionary Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	29 Jun 2015 05:59
Last Modified:	29 Jun 2015 05:59
URI:	http://ir.cftri.res.in/id/eprint/11913

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