Changes in the physical-chemical and organoleptic characteristics of parotta during storage

Influence of whey protein concentrate on the rheological characteristics of dough, microstructure and quality of unleavened flat bread (parotta)

“…After resting for 10 min, the coiled dough was sheeted again into a circular disc of 15 cm diameter and 0.5 cm thickness. It was then baked on a hotplate for 2.0 min at 230°C turning after every 15 s (Indrani et al, 2000). SEM studies were carried out using Leo scanning electron microscope Model 435 VP (Leo Electronic Systems, Cambridge, UK) according to the method of Prabhasankar, Indrani, Jyotsna, and Venkateswara Rao (2003).…”

“…The sensory analysis of parotta samples based on the score card was carried out by a panel of trained judges by assigning scores for various quality attributes, namely colour, nature of spots, shape, hand-feel, texture, layers, oiliness, mouthfeel, taste and aroma. The overall sensory score (100) was taken as the combined score of all nine quality attributes [colour (10), number of spots (10), shape (10), hand-feel (10), texture (15), layers (15), oiliness (10), mouth-feel (10) and taste and aroma (10)] (Indrani et al, 2000). The overall quality score was the average value of four values.…”

“…The baked parotta is creamish white in colour and possesses several distinct layers. It is a soft textured product, with chewy characteristics and is generally consumed along with vegetarian or non-vegetarian side dishes (Indrani, Jyothsna Rao, Udaya Sankar, & Venkateswara Rao, 2000). There is no information on the effect of WPC on the quality of Indian unleavened flat breads.…”

Alveograph as a tool to assess the quality characteristics of wheat flour for parotta making

“…Preparation of parotta, objective evaluation of parotta for spread ratio, shear force and sensory evaluation of parotta by a panel of six trained judges for various quality attributes namely colour, nature of spots, shape, hand-feel, texture, layers, oiliness, mouth-feel, taste and aroma were as per the method of Indrani, Rao, Sankar, and Rao (2000).…”

Effect of normal/dehydrated greens on the rheological, microstructural, nutritional and quality characteristics of paratha—an Indian flat bread

“…Wheat based traditional products like chapathi, roti, phulka, puri, nan and paratha are prepared from wheat (Indrani et al 2000). South India, which is predominantly the rice eating population, has increased its consumption of wheat substantially (Indrani and Venkateswara Rao 2003).…”