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Formulation and Sensory Acceptability of the Formulated Protein Enriched Chapatti


Affiliations
1 Department of Food Processing Technology, PSG College of Arts and Science, Coimbatore – 641014, Tamil Nadu, India
 

Major segment of population use chappati as it is rich in micronutrients. Plant-based protein sources are cheap to meet protein demand and increases the dietary quality at all levels. The main aim of this project is to enrich protein in chapatti with pulse flour at four variations (10, 20, 30 and 40%). The pulse flour was added in the ratio of 1:1 (green gram: cowpea) increased gradually to improve the nutritional value of chapattis. Yield percentage, cost and nutrient content were calculated for the formulated protein chapatti. Sensory evaluation showed that chapattis prepared from 30% incorporated flours were accepted by the panel members. The highly acceptable product (Variation III) provides 3g higher protein than control chapatti. Preparing value added products from inexpensive pulses and legumes which are available in our doorsteps can ensure meaning full utilization of goods to improve health status of the people.


Keywords

Cowpea, Green Gram, Legumes, Protein Enriched Chapatti, Value Added Chapatti
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  • Formulation and Sensory Acceptability of the Formulated Protein Enriched Chapatti

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Authors

R. Balasharan
Department of Food Processing Technology, PSG College of Arts and Science, Coimbatore – 641014, Tamil Nadu, India
M. Thamarai Selvi
Department of Food Processing Technology, PSG College of Arts and Science, Coimbatore – 641014, Tamil Nadu, India

Abstract


Major segment of population use chappati as it is rich in micronutrients. Plant-based protein sources are cheap to meet protein demand and increases the dietary quality at all levels. The main aim of this project is to enrich protein in chapatti with pulse flour at four variations (10, 20, 30 and 40%). The pulse flour was added in the ratio of 1:1 (green gram: cowpea) increased gradually to improve the nutritional value of chapattis. Yield percentage, cost and nutrient content were calculated for the formulated protein chapatti. Sensory evaluation showed that chapattis prepared from 30% incorporated flours were accepted by the panel members. The highly acceptable product (Variation III) provides 3g higher protein than control chapatti. Preparing value added products from inexpensive pulses and legumes which are available in our doorsteps can ensure meaning full utilization of goods to improve health status of the people.


Keywords


Cowpea, Green Gram, Legumes, Protein Enriched Chapatti, Value Added Chapatti

References





DOI: https://doi.org/10.15613/fijrfn%2F2021%2Fv8i2%2F210198