Effect of Fenugreek fiber on Rheological and chapati making quality of whole wheat flour.

Increase in awareness of consumers and demand
has led to the development of various fibre rich food
products from different fiber source. In the present work
novel roller milled fenugreek fiber rich fraction (FFRF)
rich in galactomannans was used for the development of
high fiber chapati. Farinograph water absorption and dough
stability increased with increase in the addition of FFRF in
blends. The creep measurement results showed reduction in
the maximum creep compliance and viscoelastic compliance
while the zero shear viscosity showed the increasing
trend with the increase in the addition of FFRF. The pliability
of chapatis significantly decreased on addition of
FFRF. The sensory evaluation concluded that the chapati
with 10% FFRF is acceptable. The shear force value of
chapatis prepared from the control and WWF-FFRF blends
were decreased as the storage time increased showing
brittleness in the chapatis. The micrographs of an outer
layer of chapati (crust) showed partially gelatinized starch.
The crumb micrographs of the WWF-FFRF blends chapatis
showed large and small starch granules coated with
galactomannans gums, and this coating increased with
increased addition of FFRF. The composition of 10%
fenugreek fiber chapati contained higher amount of minerals,
insoluble and soluble dietary fiber compared to that
of control sample. The in vitro starch digestibility of formulated
chapati showed significant decrease in the values.