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Effect of Defatted Soybean Flour on Physico-Chemical, Mineral and Sensory Quality Attributes of Chapati


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1 Department of Food Trade and Business Management, College of Food Technology, Vasanthrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S), India
     

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Present work have been undertaken to formulate and evaluate the qualities of defatted soybean flour based Chapati. The Chapati is made up of blending of wheat flour and different proportion of defatted soybean flour. Four treatments were used with sample code T0, T1, T2 and T3 i.e. 0, 20, 30 and 40 per cent substitution of defatted soybean flour. The prepared Chapati was evaluated for its sensory acceptability using 9 point hedonic scale. It was found that treatment T2 containing 30 per cent defatted soybean flour got the highest score as compared to other treatments. Hence, this proportion of flours was used for further study. Physical analysis of Chapati revealed that weight of sample T0, T1, T2 and T3 was observed 38.4, 40.6, 41.7 and 42.9 g, respectively. Thicknesses of Chapaties were also increased from 2.3 to 2.8 mm with increasing levels of defatted soybean flour with decrease in diameter from 19 to 17.5 cm. Ash contents of sample T0, T1, T2 and T3 were 1.38, 2.32, 2.72 and 3.14 per cent, respectively. The fat contents of sample T0, T1, T2 and T3 were 1.90, 2.66, 3.12 and 3.53 per cent, respectively. The protein contents of sample T0, T1, T2 and T3 were 10.06, 19.68, 23.62 and 27.56 per cent, respectively. The fibre contents of sample T0, T1, T2 and T3 were 1.50, 2.35, 2.60 and 2.85 per cent, respectively. The carbohydrate content of sample T0, T1, T2 and T3 were 56.94, 43.03, 36.88 and 30.76 per cent, respectively. The calcium, phosphorus, manganese, iron and zinc contents of control sample were 48.67, 349.22, 2.71, 7.77 and 2.23 mg/100 g, respectively. The calcium, phosphorus, manganese, iron and zinc contents of sample (T2) were 109.36, 443.20, 2.77, 15.6 and 1.99 mg/100 g, respectively. It was concluded that the Chapati sample T2 containing 70 per cent whole wheat flour and 30 per cent defatted soybean flour was most desirable in terms of sensory and nutritional quality profile.

Keywords

Defatted Soybean Flour, Wheat Flour, Protein, Minerals.
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  • Effect of Defatted Soybean Flour on Physico-Chemical, Mineral and Sensory Quality Attributes of Chapati

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Authors

Syed Zubair
Department of Food Trade and Business Management, College of Food Technology, Vasanthrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S), India
P. N. Satwadhar
Department of Food Trade and Business Management, College of Food Technology, Vasanthrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S), India
D. R. More
Department of Food Trade and Business Management, College of Food Technology, Vasanthrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S), India

Abstract


Present work have been undertaken to formulate and evaluate the qualities of defatted soybean flour based Chapati. The Chapati is made up of blending of wheat flour and different proportion of defatted soybean flour. Four treatments were used with sample code T0, T1, T2 and T3 i.e. 0, 20, 30 and 40 per cent substitution of defatted soybean flour. The prepared Chapati was evaluated for its sensory acceptability using 9 point hedonic scale. It was found that treatment T2 containing 30 per cent defatted soybean flour got the highest score as compared to other treatments. Hence, this proportion of flours was used for further study. Physical analysis of Chapati revealed that weight of sample T0, T1, T2 and T3 was observed 38.4, 40.6, 41.7 and 42.9 g, respectively. Thicknesses of Chapaties were also increased from 2.3 to 2.8 mm with increasing levels of defatted soybean flour with decrease in diameter from 19 to 17.5 cm. Ash contents of sample T0, T1, T2 and T3 were 1.38, 2.32, 2.72 and 3.14 per cent, respectively. The fat contents of sample T0, T1, T2 and T3 were 1.90, 2.66, 3.12 and 3.53 per cent, respectively. The protein contents of sample T0, T1, T2 and T3 were 10.06, 19.68, 23.62 and 27.56 per cent, respectively. The fibre contents of sample T0, T1, T2 and T3 were 1.50, 2.35, 2.60 and 2.85 per cent, respectively. The carbohydrate content of sample T0, T1, T2 and T3 were 56.94, 43.03, 36.88 and 30.76 per cent, respectively. The calcium, phosphorus, manganese, iron and zinc contents of control sample were 48.67, 349.22, 2.71, 7.77 and 2.23 mg/100 g, respectively. The calcium, phosphorus, manganese, iron and zinc contents of sample (T2) were 109.36, 443.20, 2.77, 15.6 and 1.99 mg/100 g, respectively. It was concluded that the Chapati sample T2 containing 70 per cent whole wheat flour and 30 per cent defatted soybean flour was most desirable in terms of sensory and nutritional quality profile.

Keywords


Defatted Soybean Flour, Wheat Flour, Protein, Minerals.

References