EFFECT OF INCORPORATION OF DEFATTED SOYFLOUR ON THE TEXTURE OF CHAPATIS |
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| Authors: | A P GANDHI N KOTWALIWALE V TAIMINI J KAWALKAR D C SRIVASTAV V S PARIHAR P RAGHU NADH |
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| Affiliation: | Ad-Hoc Project on Alternate Solvent Soybean Processing and Utilization Center Central Institute of Agricultural Engineering Bhopal-462038(MP), India |
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| Abstract: | Incorporation of defatted soyflour in an all wheat flour for making chapatis has a significant effect on its nutritive profile and textural profile parameters. The protein content was increased from 11.9% to 19.8% at the 20% blending level. The textural parameters hardness, cohesiveness, springiness and chewiness were also affected by the addition of defatted soyflour both at zero and 24 h of storage. All the chapatis were acceptable when fresh but not after 24 h. |
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