Incorporation of defartd soyjlour in an all wheat jlour for making chapatis has a significant Mect on its nutritive profile and tertural 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 afsected by the addition of defatted soyflour both at zero and 24 h of storage. All the chapatis were acceptable when fresh but not afer 24 h.
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