Effect of multigrains on rheological, microstructural and quality characteristics of north Indian parotta – An Indian flat bread

Indrani, D.; Swetha, P; Soumya, C.; Rajiv, Jyotsna; Rao, G. Venkateswara

doi:10.1016/j.lwt.2010.11.017

Cited by 46 publications

(47 citation statements)

References 19 publications

(17 reference statements)

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“…Parathas were also prepared by adding either DDL or DFL (0, 5, 7.5, 10 %) according to Indrani et al (2011) with slight modification. Ingredients (whole wheat flour, salt, oil and water) were mixed in a mixer for 4 min and rested for 10 min.…”

Section: Paratha Making Qualitymentioning

confidence: 99%

“…3j. Indrani et al (2011) studied the north Indian parotta dough with different levels of multigrain mix and reported that coated starch granules with adhering protein bodies and pits were observed in the disrupted protein matrix.…”

Section: Scanning Electron Microscopymentioning

confidence: 99%

“…This indicates that addition of leaves in dehydrated form made Values in the parenthesis indicate maximum score; values for a particular column followed by different letters differ significantly (p<0.05); SEM standard error of mean; DF degrees of freedom, CON whole wheat flour; O objective; S subjective the paratha slightly harder. Parathas prepared with multigrain mix improved the quality by reducing the shear force (Indrani et al 2011). The reduction in shear force may be due to the presence of dietary fiber coming from, leaves, thereby diluting the gluten protein which makes the product more extensible and chewy.…”

Section: Paratha Making Qualitymentioning

confidence: 99%

“…South India, which is predominantly the rice eating population, has increased its consumption of wheat substantially (Indrani and Venkateswara Rao 2003). Paratha, a triangular shaped product with 4-6 layers is prepared from whole wheat flour, salt, oil and water (Indrani et al 2011). Several studies indicate the medicinal properties of fenugreek and dill, but the nutritional and quality characteristics when incorporated into paratha have not been examined.…”

Section: Introductionmentioning

confidence: 99%

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

et al. 2013

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The leaves of dill (Anethum graveolens) and fenugreek (Trigonella foenum-graecum L. Leguminosae) were dehydrated using low temperature low humidity dryer, packed in polypropylene bags and stored at refrigerated conditions. Dehydration process marginally reduced the chlorophyll, carotenoid and ascorbic acid contents. Replacement of whole wheat flour with dehydrated leaves (dill-DDL, fenugreek leaves DFL) at 0, 5, 7.5 and 10 % increased the water absorption (68.5 to 70.2 %), dough development time (3.5 to 5.9 min) and mixing tolerance index values (78 to 98 BU). Pasting temperature increased (69 to 74.1°C), whereas the hot paste viscosity (255 to 210 BU) and cold paste viscosity values (355 to 295 BU) decreased with increase in the DDL/DFL content in the blend. Sensory evaluation of parathas prepared with either normal dill/fenugreek leaves (NDL/NFL) at 0, 12.5, 25 and 37.5 % or dehydrated leaves at 0, 5, and 7.5 % showed that parathas with 25 % of normal leaves and 7.5 % of dehydrated leaves were acceptable. Microstructure of the fenugreek leaves had more porous structure on dehydration. Parathas enriched with either of leaves were rich in dietary fiber, chlorophyll and carotenoid content.

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Section: Paratha Making Qualitymentioning

confidence: 99%

Section: Scanning Electron Microscopymentioning

confidence: 99%

Section: Paratha Making Qualitymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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

et al. 2013

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“…Recently few studies have been reported on the use of multigrain to improve the nutritional quality of bread and other traditional products. The use of multigrain not only improves the various nutritional parameters, but also reported to improve the quality of protein by mutual supplementation of amino acids (Indrani et al , 2011.…”

Section: Introductionmentioning

confidence: 99%

Development of multigrain premixes—its effect on rheological, textural and micro-structural characteristics of dough and quality of biscuits

et al. 2015

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Four different Multigrain Premixes (MGPs) namely MGP I, MGP II, MGP III, MGP IV were developed to select the best premix for preparation of biscuits based on nutritional value and biscuit quality. The MGPs were prepared using cereals (barley, sorghum, maize, oats), pulses (chickpea dhal, green gram, peas, soya flour), millets (pearl millet, finger millet) and wheat germ each at 20 % level. The MGPs developed had 22.91-27.84 % protein, 16.82-18.72 % dietary fiber and 3.11-3.46 % minerals. The wheat flour was replaced with MGPs separately at different levels of 10, 20, 30, 40 and 50 %. The incorporation of these MGPs significantly (p ≤ 0.05) decreased the water absorption (56.0-50.9 %), peak viscosity (273.67-154.92 RVU), biscuit spread ratio (10.28-8.15) and increased the pasting temperature (67.10-79.20°C), dough hardness (311.66-460.26 N) and biscuit breaking strength (13.25-28.68 N). SEM studies showed that incorporation of MGP disrupted the protein matrix. Among the MGPs, MGP III was found to be more suitable even at the 40 % level for obtaining nutritious multigrain biscuits with higher protein, dietary fiber, and mineral content.

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Rheology of Bread and Other Bakery Products

Chin

Martin

2014

Bakery Products Science and Technology

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Effect of multigrains on rheological, microstructural and quality characteristics of north Indian parotta – An Indian flat bread

Cited by 46 publications

References 19 publications

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

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

Development of multigrain premixes—its effect on rheological, textural and micro-structural characteristics of dough and quality of biscuits

Rheology of Bread and Other Bakery Products

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