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EFFECT OF INCORPORATION OF DEFATTED SOYFLOUR ON THE TEXTURE OF CHAPATIS
Author(s) -
GANDHI A. P.,
KOTWALIWALE N.,
TAIMINI V.,
KAWALKAR J.,
SRIVASTAV D. C.,
PARIHAR V. S.,
NADH P. RAGHU
Publication year - 2000
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.2000.tb01023.x
Subject(s) - chewiness , texture (cosmology) , food science , materials science , chemistry , artificial intelligence , computer science , image (mathematics)
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.