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Asian Journal of Dairy and Food Research, volume 30 issue 4 (december 2011) : 262 - 266

SENSORY ATTRIBUTES OF WHEAT (TRITICUM SPECIES) FLOUR BASED “CHAPATHIS” INCORPORATED WITH SOY FLOUR (GLYCINE MAX) AND DATES (PHEONIX DACTYLIFERA)

K. Waghray, S. Gulla, K. Bhanuteja
1Food Technology University College of Technology, Osmania University Hyderabad, 500 001, India.

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Cite article:- Waghray K., Gulla S., Bhanuteja K. (2024). SENSORY ATTRIBUTES OF WHEAT (TRITICUM SPECIES) FLOUR BASED “CHAPATHIS” INCORPORATED WITH SOY FLOUR (GLYCINE MAX) AND DATES (PHEONIX DACTYLIFERA). Asian Journal of Dairy and Food Research. 30(4): 262 - 266. doi: .

ABSTRACT

Unleavened bread or Chapathis were made with partial replacement of wheat flour with date paste and soy flour with different variations. The dates and soy flour were added to the wheat flour at levels of 30% , 50%, 60% and 35%, 25%, 20% respectively. Mineral, and vitamin content of dates incorporated chapathis increased remarkably and energy decreased from 341 kcal in control to 241 kcal in incorporated chapathis. They were nutritionally superior in iron by more than 2 mg and protein by more than 5 g than control in the different variants. The incorporated chapathis were subjected to sensory analysis by a panel of 100 members using the 9 point hedonic scale. With a few exceptions of soy flour incorporated chapathis acceptability in terms of sensory attributes and nutritional quality suggests the suitability of the dates incorporated chapathis.

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