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Effect of supplementation of germinated barley on the quality attributes of chapatti.
- Source :
-
Journal of Food Processing & Preservation . Oct2021, Vol. 45 Issue 10, p1-10. 10p. - Publication Year :
- 2021
-
Abstract
- A barley variety "Jau‐17" was germinated and its flour was used as a supplement in the whole wheat flour of Anaj‐17 to evaluate its suitability for chapatti. The treatments contained 0%–25% germinated barley flour in whole wheat flour. The analysis of the supplemented flour revealed a significant increase in the nutritional constituents except for gluten content that decreased from 31.0% to 28.0%, carbohydrates from 73.9% to 71.0%, and phytates from 1.91 to 1.04 g/100 g. The results for dough rheology (dough development time and water absorption) of the supplemented flour also exhibited a significant improvement. The supplemented chapatti depicted a momentous increase in protein content (11.34%–15.15%), mineral matter (1.46%–2.30%), fat content (1.03%–1.22%), calorie content (330.66–336.88 KCal), and β‐glucan level (0.95%–2.15%), while a significant reduction in carbohydrates (54.62%–51.53%) was noted at 25% supplementation. Nutritive quality of chapatti enhanced considerably at 25% substitution level but sensory quality indicated good acceptability at 20% supplementation of germinated barley. It may be concluded that germinated barley flour can be supplemented with wheat flour to make nutritionally rich chapatti. Novelty impact statement: Wheat is a staple food consumed mainly as chapatti. Germinated barley flour can be added into the whole wheat flour at a 20% substitution level to improve the rheological properties of supplemented dough and can be used to produce cost‐effective, highly digestible, and good quality dietetic chapatti possessing low phytates and better acceptability. [ABSTRACT FROM AUTHOR]
- Subjects :
- *FLOUR
*BARLEY
*PHYTIC acid
*GLUTEN
*WHEAT
*DOUGH
*CARBOHYDRATES
Subjects
Details
- Language :
- English
- ISSN :
- 01458892
- Volume :
- 45
- Issue :
- 10
- Database :
- Academic Search Index
- Journal :
- Journal of Food Processing & Preservation
- Publication Type :
- Academic Journal
- Accession number :
- 152706914
- Full Text :
- https://doi.org/10.1111/jfpp.15809