The effect of roller mill extraction rate on the chapatti‐making potential of Canadian wheat from six different classes was assessed. Objective measurement of texture including pliability, puncturability, and tearing force, in conjunction with color, discerned significant differences due to flour extraction rate as well as wheat class. The 85% extraction yield was determined by sensory panelists to yield the best chapatti. Analyses of objective measurements, HunterLab values L*, a*, and b*, in conjunction with sensory assessments, suggested that the optimum chapatti have a brightness (L*) of 75–79, redness (a*) of 1.5–4.0, and a yellowness (b*) >17. Sensory scoring compared with objective measurement indicated that a tearing force of <4.0 kg was necessary to achieve optimum panelist evaluation of tearing and chewability. The primary reasons for a fair rating were attributable to either a too white and nonwheaty taste for the low extraction flours or, in the case of the 95% extraction material, dark chapattis with a slightly off flavor. No chapatti prepared from any of the wheat classes or varying extraction rate flours resulted in an unacceptable rating. Evidence suggests that removal of low‐extraction mill‐streams, up to 40%, from a 85% extraction yield flour did not have a detrimental effect on chapatti quality.
In the present study, Rhododendron flowers were used for the preparation of biscuits to enhance the utility of this valuable flower. Dried Rhododendron petals powder was incorporated at different levels (0%, 5%, 10% and 15%) in biscuits and their sensory and physico- chemical properties were evaluated. The results revealed that, the length and thickness of biscuits decreased by increasing the proportion of Rhododendron powder in biscuits. Addition of Rhododendron powder to wheat flour significantly increased the content of moisture, ash (0.75 to 1.20 %), protein (3.06 to 4.96 %), fibre (0.07 to 0.67 %) and iron (3.90 to 4.19 mg/100g). The sensory results showed a significant decrease (7.70 to 7.10) in the overall acceptability by the addition of Rhododendron power to wheat flour but the product remained acceptable in terms of sensory acceptability up to the level 10 per cent. From the study it can be concluded that a maximum of 15% Rhododendron powder can be incorporated to prepare acceptable quality of biscuits.
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