Formulation, development and evaluation of high fibre-high protein chapati (Indian flat bread) from composite flour using common industrial by-products.

t Triple ground whole-wheat flour with 18.45%
damaged starch was partially substituted by double sifted
full-fat stabilised rice bran (SRB) and undamaged-stabilised-debitterised-wheat germ (USDWG) flour to produce high TDF (total dietary fibre), high protein flour for
chapati. Five formulations, F1-5 with up to 15% SRB and
20% USDWG incorporations on weight basis were used for
baking chapatis. The most sensorially and functionally
acceptable formulation (F4), had 10% SRB and 15%
USDWG, showed significant (P\ 0.05) improvement in
desired parameters viz. TDF increased 16.83 ± 0.06% to
18.59 ± 0.03%, crude protein from 14.43 ± 0.06 to
19.52 ± 0.10% and in vitro starch digestibility decreased
8.30 ± 0.10% to 7.55 ± 0.01% when compared to control
chapati. Texture profiling and sensory analysis indicated
F4 formulation had overall acceptable qualities than chapati made from control, commercial and target flours.
Water was completely replaced by liquid whey during
chapati making, which showed promising results; Formulation F5 (15% SRB and 20% USDWG) scored 20.2% TDF
and 22.7% protein. The above findings are useful for
developing TDF and protein dense, low GI functional food,
utilizing common industrial by-products at 20% lesser cost