Development, nutritional and sensory attributes of nutritious bread prepared by using combination of wheat, soy and rice

Khetarpaul, N. and Goyal, R. (2008) Development, nutritional and sensory attributes of nutritious bread prepared by using combination of wheat, soy and rice. Acta Alimentaria, 37 (2). pp. 147-157. ISSN 0139-3006

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Abstract

A study was conducted to develop nutritious unleavened bread (chapati) using partially defatted salt treated soy dhal, wheat and rice flour. Different salt treatments viz. sodium carbonate, sodium bicarbonate, sodium chloride and sodium tripolyphosphate were given which significantly (P<0.05) reduced the cooking time of soybean. The organoleptic evaluation of chapatis was conducted by scoring on a 9-point hedonic scale for various sensory parameters, i.e. colour, appearance, flavour, texture, taste and overall acceptability, which indicated that the developed chapati was acceptable to human palate. The protein and total soluble sugar contents of the developed chapati were significantly (P<0.05) higher than those of the unprocessed control. However, fat, ash and crude fiber contents varied nonsignificantly. Processing treatments, i.e. mixing and roasting involved in chapati making reduced the phytic acid (19.1%) and polyphenols (52.92%) contents significantly (P<0.05) over the unprocessed composite flour. As a result, in vitro protein and starch digestibility of chapati also improved significantly to the extent of 6.89 and 26.6 percent, respectively.

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