Rheological and Sensory Quality of Ready‐to‐bake Chapatti During Frozen Storage

Abstract

The effect of prolonged frozen storage at −18C, on the textural and sensory properties of ready‐to‐bake frozen chapatti (R‐BFC) was evaluated. The R‐BFC samples were prepared from normal‐ (control) and microwave‐treated (18% moisture content for 80 s) wheat grains. Results showed that the extensibility of dough and maximum load for resistance increased gradually in both the samples during frozen storage; however, the increase was lesser in the treated ones. Chapattis prepared from both R‐BFC samples exhibited higher hardness, cohesiveness, chewiness and lower springiness values during frozen storage. Microwave‐treated R‐BFC samples were rated as better retained in color, texture and overall acceptability scores as compared with control, up to 6 months of storage at −18C. Thiamin and riboflavin contents were monitored during frozen storage and a loss of 12.0–14.5% in thiamin and 4–6% in riboflavin after 6 months of frozen storage was recorded. PRACTICAL APPLICATIONS During frozen storage, various physical, rheological and sensory changes occur in the food products, which determine the consumer's acceptability. The results of this study will help to establish quality of the frozen chapattis with respect to texture, color and aroma which will meet the consumer's acceptance. The protocol for the storage of frozen chapattis will help the industry to deliver the product of optimum quality.

Effect of freeze–thaw cycles and additives on rheological and sensory properties of ready to bake frozen chapaties

“…They also reported that addition of CMC, k‐carragenan and locust bean gum increased the maximum resistance of extension in yeasted dough as compared with control (without gum) samples. Earlier, we (Yadav et al. , 2007a,b) observed an increase in dough (non‐yeasted) extensibility during continuous frozen storage up to 6 months, but in this study it was observed that extensibility increased slightly at first freeze–thaw cycle, thereafter it continuously showed a decreasing trend.…”

“…Generally lightness (L) value decreases continuously in dough during storage, but in our study we have used the flour samples, which was obtained from microwave treated wheat grains. The microwave treatment of wheat grains reduces the PPO activity in resultant flour, retarding the dough disclouration during storage (Yadav et al. , 2007a); hence less change in colour values of R‐BFC samples were observed in this study.…”

“…Wheat grains were microwave treated to reduce the activity of polyphenol oxidase (PPO) as well as other lipolytic and oxidative enzymes (Yadav et al. , 2007a).…”

“…(2007a)). Earlier Yadav et al. (2007a) developed ready to bake frozen chapati (R‐BFC) and studied the rheological and sensory changes for prolonged storage (6 months) and reported that R‐BFC samples retained their texture and sensory quality up to 6 months of frozen storage at −18 °C; however, they observed that extensibility of dough increased and maximum resistance to extension decreased during storage.…”

Development and parameter optimization of maize flat bread supplemented with asparagus bean flour

“…Flat bread samples were presented on a white paper labeled with random alphabet to the sensory panelists which were asked to evaluate the sensory attributes of the samples and rate each attribute. A nine-point hedonic scale with 1 that stands for "extremely disliking", 9 stands for "like extremely" and 5 stands for "neither like nor dislike", was used (Yadav et al, 2009).…”