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Quality Assessment and Physicochemical Characteristics of Bran Enriched Chapattis
Joint Authors
Sharma, Savita
Kaur, Gurkirat
Singh, Baljit
Dar, B. N.
Source
International Journal of Food Science
Issue
Vol. 2014, Issue 2014 (31 Dec. 2014), pp.1-6, 6 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2014-01-02
Country of Publication
Egypt
No. of Pages
6
Main Subjects
Engineering Sciences and Information Technology
Abstract EN
Cereal brans singly and in combination were blended at varying levels (5 and 10%) for development of Chapattis.
Cereal bran enriched Chapattis were assessed for quality and physicochemical characteristics.
On the basis of quality assessment, 10% enrichment level for Chapatti was the best.
Moisture content, water activity, and free fatty acids remained stable during the study period.
Quality assessment and physicochemical characteristics of bran enriched Chapattis carried out revealed that dough handling and puffing of bran enriched Chapattis prepared by 5 and 10% level of bran supplementation did not vary significantly.
All types of bran enriched Chapattis except rice bran enriched Chapattis showed nonsticky behavior during dough handling.
Bran enriched Chapattis exhibited full puffing character during preparation.
The sensory attributes showed that both 5 and 10% bran supplemented Chapattis were acceptable.
American Psychological Association (APA)
Dar, B. N.& Sharma, Savita& Singh, Baljit& Kaur, Gurkirat. 2014. Quality Assessment and Physicochemical Characteristics of Bran Enriched Chapattis. International Journal of Food Science،Vol. 2014, no. 2014, pp.1-6.
https://search.emarefa.net/detail/BIM-490755
Modern Language Association (MLA)
Dar, B. N.…[et al.]. Quality Assessment and Physicochemical Characteristics of Bran Enriched Chapattis. International Journal of Food Science No. 2014 (2014), pp.1-6.
https://search.emarefa.net/detail/BIM-490755
American Medical Association (AMA)
Dar, B. N.& Sharma, Savita& Singh, Baljit& Kaur, Gurkirat. Quality Assessment and Physicochemical Characteristics of Bran Enriched Chapattis. International Journal of Food Science. 2014. Vol. 2014, no. 2014, pp.1-6.
https://search.emarefa.net/detail/BIM-490755
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-490755